Mini Egg Easter Cookies
Mini egg Easter cookies are crispy on the outside, and soft and chewy on the inside. Just how the perfect chocolate chip cookie should be. These festive holiday cookies are also the easiest cookies to make with under 10 minutes of prep, no chill time, and just 10 minutes to bake.
INGREDIENTS
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½ cup unsalted butter, softened to room temperature
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½ cup light brown sugar, packed
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½ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 + ½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup mini chocolate eggs, halved
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½ cup chocolate chips, semi-sweet
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¼ cup mini chocolate eggs, whole
INSTRUCTIONS
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Preheat oven to 350F.
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In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
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Add egg and vanilla, and beat on low until incorporated.
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Add flour, baking soda, salt, halved mini eggs, and chocolate chips, and stir with a large spatula until just combined.
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Scoop out 1.5 tablespoons of cookie dough and roll it into a ball. Place the cookie balls spaced 2 inches apart on a large half sheet baking tray lined with a silicone baking mat or parchment paper. Press in extra whole mini eggs into the top of the cookies.
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Bake for 8-10 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.