Mini Egg Thick Chocolate Chip Cookies Recipe: Sweet Easter Joy

Chocolate chip cookies reach new heights of deliciousness with these mini egg thick chocolate chip cookies that blend rich, creamy chocolate with crunchy candy pieces.

The classic cookie gets a delightful spring-inspired twist that will make everyone’s taste buds dance with excitement.

Sweet and indulgent, these cookies promise a perfect balance of textures and flavors.

Crushed mini eggs add a playful crunch to the soft, chewy cookie base.

Each bite delivers a mouthwatering combination of melted chocolate and crisp candy shell fragments.

The recipe transforms a traditional favorite into a seasonal treat that’s sure to impress.

You’ll want to bake a batch and savor every delectable moment.

Mini Egg Thick Chocolate Chip Cookies: Batch Details

• Celebrate Seasonal Sweetness: Indulge in a festive treat that captures the essence of Easter with chopped Mini Eggs scattered throughout rich chocolate chip cookies.
• Craft Bakery-Style Cookies: Create bakery-quality cookies at home with professional-level technique of chilling dough and using generous dough portions for perfectly thick, restaurant-worthy results.
• Wow Family and Friends: Impress loved ones with a show-stopping dessert that combines classic chocolate chip cookie comfort with playful, colorful Mini Egg crunch.
• Master Simple Baking Technique: Learn an easy method of mixing, chilling, and baking that guarantees consistently delicious, picture-perfect cookies every single time.

Ingredient List for Chunky Mini Egg Cookies

• All-Purpose Flour: A key base that provides structure and texture to the cookies.
• Baking Soda: Helps the cookies rise and creates a soft, tender crumb.
• Salt: Enhances the overall flavor and balances the sweetness.

• Unsalted Butter: Provides rich flavor and helps create a tender, moist cookie texture.
• Granulated Sugar, Brown Sugar: Contribute sweetness and help create a chewy, caramelized exterior.
• Eggs: Bind the ingredients together and add moisture to the cookie dough.

• Mini Eggs, Chocolate Chips: Add bursts of chocolate flavor and create delightful texture throughout the cookies.

Baking Steps for Thick Chocolate Chip Cookies

Step 1: Prepare Baking Surface

Line a small baking sheet with parchment paper that can comfortably fit inside your refrigerator.

Ensure the paper is smooth and covers the entire surface of the baking sheet.

Step 2: Create Cookie Dough

In a large mixing bowl, beat softened butter and sugars together until the mixture becomes light and fluffy.

Crack eggs into the bowl and mix thoroughly.

Gradually add dry ingredients, stirring until well combined.

Gently fold in chopped Mini Eggs, distributing them evenly throughout the dough.

Step 3: Shape Cookie Disks

Using your hands, form the dough into 14 large, thick cookie disks.

Each disk should be created using approximately 4 tablespoons of dough.

Carefully place halved Mini Eggs on top of each cookie disk, pressing them slightly into the surface.

Step 4: Chill Cookie Dough

Place the prepared baking sheet with cookie disks into the refrigerator.

Allow the cookies to chill and firm up for about 1 hour.

This step helps prevent spreading and enhances the cookie’s texture.

Step 5: Bake to Perfection

Preheat the oven to 350°F.

Remove the chilled cookies from the refrigerator and space them 3 inches apart on the baking sheet.

Bake for 16-19 minutes, or until the edges turn a beautiful golden brown.

Once baked, remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Pro Tips for Soft, Loaded Cookies

• Refrigerate the dough for at least an hour to prevent spreading and ensure thick, chewy cookies with a perfect texture.
• Strategically press halved Mini Eggs on top before baking to create a visually stunning and deliciously decorative cookie surface.
• Use a 4-tablespoon measure for consistent, large cookies that guarantee a satisfying bite every time.
• Allow cookies to rest on the baking sheet for 10 minutes to help them set and develop a rich, golden exterior without breaking.
• Chop some Mini Eggs and fold into the dough for an extra burst of chocolate flavor throughout the cookie.

Cookie Variations with Mini Eggs

• Gluten-Free Mini Egg Cookies: Replace all-purpose flour with gluten-free blend and ensure Mini Eggs are gluten-free certified.
• Vegan Easter Cookie Adaptation: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select vegan chocolate Mini Eggs.
• Low-Sugar Mini Egg Cookies: Substitute white and brown sugars with monk fruit sweetener or stevia, reducing overall sugar content while maintaining cookie texture.
• Dairy-Free Version: Use dairy-free butter alternative like Earth Balance, select dairy-free chocolate Mini Eggs, keeping original recipe structure intact.

Ways to Serve Chocolate Chip Cookies

• Sweet Easter Brunch Centerpiece: Arrange these decadent cookies on a rustic wooden board surrounded by pastel-colored napkins and fresh spring flowers for a delightful dessert display.
• Milk Pairing Perfection: Serve chilled whole milk or creamy chocolate milk in vintage glasses alongside these chunky cookies for a nostalgic treat that kids and adults will adore.
• Dessert Gifting Idea: Package 3-4 cookies in clear cellophane bags tied with soft pink or lavender ribbons, creating charming homemade gifts for friends or Easter celebrations.
• Ice Cream Sandwich Twist: Sandwich a scoop of vanilla bean or chocolate ice cream between two cooled cookies for an indulgent dessert that elevates the classic chocolate chip experience.

How to Keep Cookies Fresh

• Keep cookies in a sealed container at room temperature for up to 5 days, maintaining their soft texture and delicious flavor.
• Wrap individual cookies or the entire batch in plastic wrap, then place in a freezer-safe bag. Store frozen cookies for up to 3 months for a quick sweet treat anytime.
• Add a slice of bread to the storage container to help maintain moisture and keep cookies soft and chewy.
• Place parchment paper between cookie layers when storing to prevent sticking and preserve their beautiful shape.

FAQs

• What are Mini Eggs, and where can I find them?

Mini Eggs are Cadbury chocolate candies with a hard candy shell, typically found during Easter season in grocery stores, supermarkets, and candy shops. They have a distinctive speckled pastel coating and creamy milk chocolate center.

• Can I use regular chocolate chips instead of Mini Eggs?

Yes, you can substitute Mini Eggs with regular chocolate chips or chunks. However, the unique texture and festive appearance of Mini Eggs make these cookies special and more visually appealing.

• How do I prevent my cookies from spreading too much during baking?

Chilling the cookie dough is key to preventing excessive spreading. The recipe already includes a refrigeration step, which helps the butter solidify and maintains the cookies’ shape during baking.

Mini Egg Thick Chocolate Chip Cookies Recipe

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4.6 from 40 reviews

• Total Time: 44 minutes
• Yield: 24 1x

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Description

Chocolate lovers rejoice with these dreamy mini egg thick chocolate chip cookies, blending rich British Easter candy into classic American cookie perfection. Sweet chocolate chunks and pastel mini egg pieces create an irresistible treat you’ll want to savor slowly and share with friends.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 sticks (1 cup/226 grams) unsalted butter, softened
• 2 cups Mini Eggs, roughly chopped

Sugars and Binding Ingredients:

• 2/3 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk

Leavening and Seasoning:

• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• Additional Mini Eggs for topping

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Instructions

1. Line a small baking sheet with parchment paper, ensuring it fits comfortably in the refrigerator.
2. Using an electric mixer, thoroughly cream butter and sugars until light and airy. Incorporate eggs smoothly into the mixture.
3. Gradually blend dry ingredients into the wet mixture, creating a cohesive dough. Gently fold in roughly chopped Mini Eggs, distributing them evenly throughout.
4. Craft 14 generously sized cookie disks, using approximately 4 tablespoons of dough for each. Delicately press halved Mini Eggs onto the surface of each cookie disk.
5. Carefully place the prepared cookie disks in the refrigerator, allowing them to firm up for roughly 1 hour.
6. Preheat oven to 350°F and arrange chilled cookies with ample spacing (3 inches apart) on a baking sheet.
7. Bake for 16-19 minutes, watching for a golden-brown edge and slightly soft center. Allow cookies to rest on the baking sheet for 10 minutes post-baking to set their structure.

Notes

• Chilling the dough helps prevent spreading and creates a thicker, chewier cookie texture.
• Halving Mini Eggs before topping ensures even distribution and creates a beautiful visual presentation.
• Use room temperature butter and eggs for smoother, more evenly mixed dough that incorporates ingredients perfectly.
• For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the same delicious consistency.

• Prep Time: 25 minutes
• Cook Time: 19 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 170
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg