There’s nothing quite like a thick, chewy chocolate chip cookie—except when you add crunchy, candy-coated mini eggs into the mix! Mini Egg Thick Chocolate Chip Cookies are the ultimate treat, especially around Easter, when these colorful little chocolates are everywhere. They combine the rich, buttery flavor of classic chocolate chip cookies with the crispy, sweet burst of mini eggs, making every bite a delightful experience.
But these cookies aren’t just for Easter! They’re a perfect year-round indulgence, great for cookie swaps, holiday gatherings, or even a cozy night in with a warm cup of milk. If you’re a fan of bakery-style thick cookies, this recipe will show you how to achieve that perfect texture—crispy edges, soft centers, and chunks of chocolate in every bite.
So, if you’re ready to bake the most delicious mini egg cookies, let’s dive into what makes them so special!
Why Mini Egg Thick Chocolate Chip Cookies Are So Irresistible
What makes these cookies stand out from regular chocolate chip cookies? It’s all about the texture and flavor!
- The perfect crunch & chew – The combination of soft, thick cookie dough and crunchy mini eggs creates an unbeatable contrast.
- Extra chocolatey goodness – Along with mini eggs, we add chocolate chips to ensure every bite is loaded with chocolate.
- A burst of color & fun – Mini eggs not only taste amazing but also add vibrant colors, making these cookies visually appealing.
Whether you love them for their sweet crunch or the melt-in-your-mouth chewiness, these cookies are sure to become a favorite in your home.
Essential Ingredients for the Best Mini Egg Chocolate Chip Cookies
To make these thick and chewy cookies, you’ll need:
Key Ingredients:
- Mini Eggs – The star of the show! Choose high-quality mini eggs for the best taste and crunch.
- Chocolate Chips – Semi-sweet, dark, or milk chocolate all work well.
- Flour – Use all-purpose flour for a sturdy, thick cookie.
- Butter – Room temperature butter adds richness and flavor.
- Sugars – A mix of brown sugar (for chewiness) and white sugar (for crisp edges).
- Eggs & Vanilla Extract – For binding and flavor enhancement.
- Baking Soda & Cornstarch – Helps the cookies rise while keeping them soft and thick.
Pro Tip: Using high-quality chocolate and fresh ingredients makes a big difference in taste!
Step-by-Step Recipe for Mini Egg Thick Chocolate Chip Cookies
Gather Your Ingredients
Measure out all ingredients before you start. Chop the mini eggs slightly for even distribution.
Make the Dough
- Cream together butter, brown sugar, and white sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
- Gradually mix dry ingredients into the wet ingredients.
- Fold in chocolate chips and crushed mini eggs.
Chill the Dough
- Chill the dough for at least 30 minutes (or overnight) for thicker cookies.
Bake to Perfection
- Preheat oven to 350°F (175°C).
- Scoop dough onto a baking sheet, spacing cookies 2 inches apart.
- Bake for 10-12 minutes, until golden but slightly underbaked in the center.
- Let them cool for 5 minutes on the tray before transferring to a wire rack.
Secret Tips for Bakery-Style Mini Egg Thick Chocolate Chip Cookies
Want your cookies to turn out thick, chewy, and bakery-quality? Follow these tips:
- Chill the dough – This helps flavors develop and prevents cookies from spreading too much.
- Use cornstarch – It makes cookies extra soft and thick.
- Don’t overbake – The cookies will continue baking as they cool, so take them out when they still look slightly soft in the center.
- Press extra mini eggs on top right after baking for a bakery-style look.
How to Store and Preserve Mini Egg Thick Chocolate Chip Cookies
- At room temperature – Store in an airtight container for up to 5 days.
- Freezing dough – Freeze pre-portioned dough balls for easy future baking.
- Reheating cookies – Warm cookies in the microwave for 10 seconds to revive their fresh-from-the-oven texture.
Conclusion
Mini Egg Thick Chocolate Chip Cookies are the ultimate treat for cookie lovers. Whether you make them for Easter, holidays, or just because, these cookies bring a perfect balance of crunch, chewiness, and rich chocolatey goodness. Try this recipe today and enjoy bakery-quality cookies right at home!
FAQs About Mini Egg Thick Chocolate Chip Cookies
Can I use different chocolate eggs instead of mini eggs?
Yes! Any candy-coated chocolate eggs will work.
Why is my cookie dough too dry?
Add a splash of milk or extra butter to fix dry dough.
How do I make these cookies gluten-free?
Use a 1:1 gluten-free flour substitute for similar results.
Can I freeze baked cookies?
Absolutely! Store in an airtight container for up to 3 months.
What’s the best way to crush mini eggs?
Place them in a ziplock bag and lightly tap with a rolling pin.
Print
Mini Egg Thick Chocolate Chip Cookies
- Total Time: 57 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
There’s nothing quite like a thick, chewy chocolate chip cookie—except when you add crunchy, candy-coated mini eggs into the mix! Mini Egg Thick Chocolate Chip Cookies are the ultimate treat, especially around Easter, when these colorful little chocolates are everywhere. They combine the rich, buttery flavor of classic chocolate chip cookies with the crispy, sweet burst of mini eggs, making every bite a delightful experience.
Ingredients
Dry Ingredients:
- 2 ¾ cups (350g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch (for extra softness)
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar (packed)
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup (170g) chocolate chips (semi-sweet or milk)
- 1 ½ cups (250g) Mini Eggs, crushed
Instructions
Step 1: Prepare the Ingredients
- Measure out all ingredients before starting.
- Roughly chop the mini eggs (leave some whole for topping).
Step 2: Make the Dough
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in chocolate chips and crushed mini eggs.
Step 3: Chill the Dough
- Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours for enhanced flavor).
Step 4: Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough (about 2 tablespoons per cookie) and place 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are golden and centers are slightly underbaked.
- Remove from oven and immediately press extra mini eggs on top for a bakery-style look.
- Cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
Chill the dough – This keeps cookies thick and enhances flavor.
Use high-quality chocolate – Better chocolate = better cookies!
Don’t overbake – Cookies will continue to cook after being removed from the oven.
Press extra mini eggs on top – For a bakery-style finish.
For extra gooey cookies, slightly underbake them and let them cool on the tray.
- Prep Time: 15 minutes
- Cook Time: 42 minutes