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