If you adore the perfect bite-sized treat filled with pockets of chocolatey goodness, this Mini Egg Cookies Recipe is going to become your new favorite. These delightful cookies combine a tender, buttery dough with the vibrant crunch of chopped mini chocolate eggs, creating a cookie that’s as fun to make as it is to devour. The burst of color in every cookie not only looks charming but adds tiny surprises of sweetness in every bite. Whether for an Easter celebration or a joyful snack, these mini egg cookies bring warmth, happiness, and a touch of nostalgia to any occasion.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the key to making these cookies truly outstanding. Each component plays an essential role, contributing to the cookie’s soft texture, rich flavor, and that beautiful golden hue you’ll love.
- 3 cups all-purpose flour: The sturdy base that gives structure and chewiness to the cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a tender crumb.
- ¼ teaspoon salt: Balances and enhances the sweetness of your cookies.
- ½ cup unsalted butter, softened: Adds a creamy richness and moisture to the dough.
- ½ cup vegetable shortening: Keeps the cookies moist and tender with a slight crisp edge.
- 1 cup granulated sugar: Sweetens the dough while helping with that perfect spread.
- ¾ cup packed brown sugar: Brings a subtle caramel note and chewiness.
- 2 large eggs: Bind the ingredients and add moisture for softness.
- 2 teaspoons vanilla extract: Infuses the dough with warm, aromatic sweetness.
- 1 ½ cups chopped mini chocolate eggs: Bursts of colorful chocolate candy that make each cookie special.
How to Make Mini Egg Cookies Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 350°F (175°C). While it warms, prepare your baking sheets by lining them with parchment paper or silicone mats to prevent sticking and encourage even baking. This simple prep sets you up for success from the start.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed, which is crucial for a balanced rise and flavor throughout your dough.
Step 3: Cream Butter and Sugars
Using an electric mixer, cream the softened butter, vegetable shortening, granulated sugar, and brown sugar in a large bowl. Beat until this mixture is pale and fluffy—a process that creates lightness and helps the sugars dissolve perfectly into the dough.
Step 4: Add Eggs and Vanilla
Next, add the eggs and vanilla extract to your creamy sugar mixture. Beat until fully combined. This step adds necessary moisture and infuses the dough with that irresistible vanilla aroma that hints at what’s to come.
Step 5: Incorporate Dry Ingredients
Gradually add your dry ingredients in batches to the wet mixture while mixing on low speed. Be careful not to overmix; once the flour is just incorporated, stop and scrape down the sides of the bowl to make sure everything is evenly blended.
Step 6: Add Mini Eggs
Gently fold the chopped mini chocolate eggs into your cookie dough with a spatula or wooden spoon. This step requires care so the colorful candies don’t break down too much, maintaining those little crunchy bursts inside each cookie.
Step 7: Shape and Bake
Roll the dough into 2-tablespoon-sized balls and place them about 2 inches apart on your prepared baking sheets. Bake for 9 to 11 minutes until the edges are set and just turning golden. Watching those cookies transform in the oven is the best kind of anticipation!
Step 8: Cool
Allow the cookies to rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This lets them set perfectly and ensures that each bite is soft yet substantial.
How to Serve Mini Egg Cookies Recipe
Garnishes
Sprinkle a few extra mini chocolate eggs or a light dusting of powdered sugar on top if you want to amp up the festive look. A touch of sea salt right after baking also creates a delightful sweet-salty contrast!
Side Dishes
Pair these cookies with a cold glass of milk, a creamy cup of hot cocoa, or even a smooth coffee to complement the rich chocolate and buttery cookie flavors. They also work wonderfully alongside spring-inspired fruit salads for a light refreshment.
Creative Ways to Present
For a fun twist, arrange Mini Egg Cookies Recipe cookies on a colorful platter in a nest shape, using green shredded coconut dyed with food coloring as the “grass.” This presentation is perfect for holiday gatherings or kids’ parties to add a whimsical, playful vibe.
Make Ahead and Storage
Storing Leftovers
Store your leftover mini egg cookies in an airtight container at room temperature. They’ll keep fresh and chewy for up to 5 days, making them great for snacking or a quick dessert anytime.
Freezing
If you want to save your Mini Egg Cookies Recipe for later, freeze the baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll last up to 3 months without sacrificing taste or texture.
Reheating
To enjoy frozen cookies, thaw them at room temperature and warm briefly in a 300°F oven for 5 minutes. This revives their fresh-baked softness and makes the chocolate slightly melty again—pure bliss.
FAQs
Can I substitute butter for the vegetable shortening?
Absolutely! Using all butter will give you a richer flavor, but the texture might be a bit softer and less crisp around the edges. The shortening helps create a tender yet slightly crisp cookie, so it’s worth trying both ways to see what you prefer.
What size should the mini chocolate eggs be?
Use mini chocolate eggs that are small enough to chop easily, about the size you’d find in bags specifically labeled ‘mini.’ Larger eggs can be chopped, but smaller pieces distribute more evenly and keep the cookie’s texture consistent.
Can I use regular chocolate chips instead of mini eggs?
Yes, regular chocolate chips work well if you don’t have mini eggs on hand. Keep in mind that you’ll lose the colorful appearance but still get plenty of delicious chocolate bursts in your cookies.
How do I prevent my cookies from spreading too much?
Make sure your butter and shortening are softened but not melted, and chill your dough for 15-30 minutes if needed. Additionally, spacing your dough balls at least 2 inches apart will help maintain nice, round shapes without merging.
Can I double the recipe?
Of course! This Mini Egg Cookies Recipe scales up easily. Just make sure to mix dough in batches if your equipment isn’t large enough, and adjust baking sheets accordingly to avoid overcrowding the oven.
Final Thoughts
This Mini Egg Cookies Recipe truly brings together simplicity and delight in every bite. Whether you’re baking for yourself, family, or friends, these cookies are sure to bring smiles and a cozy feeling of joy. Dive in and enjoy the magic of colorful chocolatey goodness surrounded by buttery softness—you won’t regret making this recipe a special treat in your baking repertoire!
Print
Mini Egg Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Egg Cookies are a delightful treat featuring a soft and chewy texture, loaded with chopped mini chocolate eggs for a festive, colorful twist. Perfect for spring celebrations or any time you crave a sweet, buttery cookie with a fun surprise inside.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups chopped mini chocolate eggs (or crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This helps distribute the leavening ingredients evenly throughout the flour.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, vegetable shortening, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated, creating a smooth cookie dough base.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Add Mini Eggs: Fold in the chopped mini chocolate eggs gently using a spatula or wooden spoon to evenly distribute the colorful candy pieces throughout the dough.
- Shape and Bake: Roll the dough into approximately 2-tablespoon sized balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow room for spreading. Bake the cookies for 9-11 minutes or until the edges look set and are lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute mini chocolate eggs with crushed regular chocolate candies or chocolate chips.
- Make sure the butter is softened to room temperature for easier creaming with sugars.
- Do not overmix once the flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and ensure mini eggs are dairy-free.
