These impossible-to-resist Easter Cookies are chewy and golden and packed with dark chocolate chips, candy-covered chocolate eggs and topped with creme eggs.
I live for the first appearance of Cadbury Mini Eggs at the grocery store. Not only are they some state-altering combination of delicious and nostalgic, they are a beacon of spring and longer, warmer days. I love to pack them into cute Easter cookies for a treat that delights kids and grown-ups alike. Mini Eggs and chocolate chips are tucked into a buttery, brown sugar-y cookie dough base. When the cookies are hot from the oven, pop some more candies on top. I add a halved mini creme egg to really put these over the top.
Word of caution, when I shared stories on Instagram of behind-the-scenes developing this Easter Cookies recipe, many people messaged me about the best way to cut mini eggs without amputating a few fingers. I personally used a random small cheese knife, which has a short blade and is not super sharp. If you don’t have something similar, put your mini eggs in a zippered freezer bag and smash individually with a hammer. Either way you cut them, discard the candy dust and just use the chocolate chunks. OR substitute Easter M&Ms.
How to Make Easter Cookies
- Beat butter with brown and granulates sugar until light and very creamy. This step beats air into the fat and gives the cookie lift. Egg and vanilla go in next.
- Combine the dry ingredients in a separate bowl. Turn the mixer way down low and gradually beat it into the creamed butter mixture.
- Once the cookie dough comes together, add the chocolate chips and chopped mini eggs and continue beating on low until they’re evenly distributed.
- Make dough balls by heaped tablespoonfuls (so about 1 1/2 tbsp per cookie).
- Bake in a fully preheated oven until golden at the edges and still under-baked in the middle.
- Decorate the cookie tops with more mini eggs plus a halved creme egg while the cookies are still hot from the oven. If you add the toppings before they’re baked, they slide off the cookies erratically. They are much prettier when you add final flourishes immediately after baking (they’ll sink into the hot cookies and sink in perfectly).
- Cool cookies on the pan for a few minutes before transferring to wire racks. This ensures they hold their shape.
- REPEAT with remaining dough on completely cool pans. (Use a fresh one or run the old one under cold water if you don’t care about it potentially warping.)
This is a sturdy cookie dough that holds chunky fillings well, and typically can be made without chilling. Depending on the temperature of your kitchen and how soft your butter was, you can opt to chill the dough if you want a thicker cookie after baking the first batch. Here’s my guide to avoiding flat cookies.
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Chewy Chocolate Mini Egg Easter Cookies
- 8 oz softened butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 311 grams all-purpose flour (2 1/2 cups minus 1 tsp when the flour is fluffed up, lightly spooned into measuring cups and levelled off)
- 1 tsp baking soda
- 1 tsp coarse salt
- 3/4 cup chocolate chips (plus more for topping)
- 1 cup halved mini eggs (plus more for topping)
- 18 mini creme eggs, halved (for topping)
- Preheat oven to 350ºF. Line rimless baking sheets with parchment paper.
- Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, then mix in the chocolate chips and halved mini eggs.
- Drop dough by tablespoonfuls onto parchment-lined rimless baking sheets 2" apart. Bake 8-10 minutes, rotating sheet halfway through. Cookies are done when golden and still soft in the middle. As soon as you remove them from the oven, top with a few more chocolate chips and mini eggs, plus half a creme egg. Let cool 5 minutes on pan before transferring to wire racks. (If using the same pan for another batch, make sure you cool it completely.)