Buttery Chewy Mini Egg Cookies (Printable)

Buttery, chewy cookies loaded with crunchy colorful mini chocolate eggs—ideal for spring festivities and festive treats.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 1 1/4 cups mini chocolate eggs, coarsely chopped
10 - 3/4 cup semi-sweet chocolate chips

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the chopped mini chocolate eggs and chocolate chips using a spatula or wooden spoon.
07 - Sop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra mini egg pieces into the tops of each dough ball.
08 - Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That magical contrast between chewy buttery dough and the satisfying crunch of candy shells
  • They look like you spent hours decorating but come together in under 30 minutes
  • The dough is incredibly forgiving and freezes beautifully for last minute baking
02 -
  • Chopping the mini eggs coarsely instead of leaving them whole means every single bite has that satisfying crunch
  • Underbaking by just a minute keeps these cookies wonderfully chewy for days instead of turning hard
  • Room temperature ingredients prevents the dough from separating and gives you evenly baked cookies
03 -
  • Weighing your flour instead of scooping prevents dense cookies from too much flour
  • Rotating the baking sheets halfway through baking ensures even browning on both trays

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