Can I substitute other types of candy for mini eggs in the recipe?

Yes, you can use this cookie dough as a base and add other types of candy like M&M's or Reese's Pieces. Keep in mind that they will have a different flavour or texture than the mini eggs.

Can I make the mini egg cookie dough in advance?

Yes, the cookie dough can be made well in advance. Simply make cookie dough and refrigerate for up to two days or freeze dough for up to 1 month. Defrost frozen cookie dough in the refrigerator before baking. Remember to top the cookies with extra mini eggs before baking. You can also roll the dough into logs, slice and bake.

How do I get super soft and chewy mini egg cookies?

Underbaking is key to achieving a soft and chewy cookie. You want to bake the cookies just until they start to lightly brown and let them continue to bake on the cookie sheet once out of the oven. Underbaked cookies will also stay fresher for longer.

Can I add chocolate chips to the mini egg cookie batter?

I will avoid adding chocolate chips as the hero ingredient is the mini eggs and they become too rich and chocolatey.

Mini Egg Cookies

Name: Mini Egg Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 cup mini eggs, divided, from Bulk Barn Foods; 1/2 cup unsalted butter, at room temperature; 1/2 cup golden brown sugar, lightly packed; 1/2 cup granulated sugar; 1 large egg, at room temperature; 1 1/3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt

Mini Egg Cookies

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These easy to make mini egg cookies are soft and buttery with a chocolatey crunch from the mini eggs. They make a fun treat for spring and Easter.

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Yield: 18 cookies 1x
Category: Cookies
Cuisine: American

Ingredients

Units Scale

1 cup mini eggs, divided, from Bulk Barn Foods
1/2 cup unsalted butter, at room temperature
1/2 cup golden brown sugar, lightly packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

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Instructions

Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
Using a large knife, roughly chop approx. 3/4 cup of the mini eggs. In one small bowl add approx. 1/2 cup of the chopped mini eggs. In another small bowl add the remaining 1/4 cup of chopped mini eggs and the rest of the whole mini eggs (this bowl of mini eggs will be used for topping the cookies). Set bowls aside.
In a large mixing bowl of a stand mixer beat butter and sugars together until light and fluffy. Add egg and beat until well incorporated.
In a medium sized bowl add flour, baking soda, baking powder and salt. Whisk to combine ingredients.
Add dry ingredients to butter mixture and beat until dough comes together. Add the reserved 1/2 cup of the chopped mini eggs and lightly mix to combine ingredients together.
Roll dough into balls approx. 1 tablespoon in size and place onto the lined baking sheet. Space each ball 2 inches apart (be careful not to overcrowd the cookies). Lightly flatten each ball with the palm of your hand.
With the last reserved bowl of mini eggs add a few broken and whole mini eggs to the top of each cookie.
Bake cookies in the middle of the oven for 8 minutes or just until the bottoms are lightly browned.
Now, carefully bang the cookie sheet on the counter a few times to flatten the cookies further.
Remove cookies from the cookie sheet and cool on a cooling rack.

Notes

Store cookies in an airtight container for up to 4 days.

For my American friends, you can use Cadbury Mini Eggs.

Nutrition

Serving Size: 1
Calories: 182
Sugar: 18g
Sodium: 118g
Fat: 8.3g
Saturated Fat: 4.9g
Carbohydrates: 25.5g
Fiber: 0.4g
Protein: 2g
Cholesterol: 25mg

Find it online: https://bakingforfriends.com/mini-egg-cookies/