Mini Egg Thick Chocolate Chip Cookies
Mini Egg Thick Chocolate Chip Cookies are a delightful fusion of soft, chewy cookie and rich, gooey chocolate. Packed with colorful mini eggs, these treats bring a playful twist to the classic chocolate chip cookie. Perfect for any occasion, they’re bound to impress your friends and family while evoking fond memories of celebrations and joy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup mini eggs (crushed)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In another bowl, cream softened butter with brown and granulated sugars until fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition; then stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined; avoid overmixing.
- Fold in chocolate chips and crushed mini eggs.
- Drop generous spoonfuls of dough onto prepared baking sheets, ensuring space between each cookie.
- Bake for 10-12 minutes or until edges are golden but centers remain soft. Cool on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 11g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chill the dough for at least 30 minutes before baking to enhance texture. Experiment with different types of chocolate chips or add nuts for added flavor.