Easter Egg Cookies

5 from 13 votes

These Easter Egg Cookies are the easiest baking choice for Easter! Crispy and chewy, gooey and buttery, sweet but not overly sweet; everyone will love them. The crunch and color pop of the chocolate Easter eggs makes them so festive and cute, as well as extra tasty!

Prep Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 242kcal

Author: Katalin Nagy

Equipment

Ingredients

Easter Egg Cookies

150 g Unsalted butter at room temperature
50 g Brown sugar
100 g Granulated sugar
1 Egg at room temperature
1 teaspoon Vanilla extract
190 g All-purpose flour
1 teaspoon Salt
1 teaspoon Baking soda
120 g Mini chocolate eggs good quality real chocolate eggs eg. Mini eggs, Cadbury mini eggs etc.
85 g Semi-sweet chocolate chips good quality eg. Valrhona or Callebaut

Metric - US Customary

Instructions

Cream the butter, granulated sugar, and brown sugar together with an electric hand mixer on medium speed for a few minutes until the mixture is light and fluffy.
Add the room temperature egg and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, salt, and baking soda. Fold the dry ingredients into the wet ingredients using a rubber spatula until fully incorporated, do not overmix at this point.
Fold in the chocolate chips.
Chop some of the mini chocolate eggs into smaller pieces, and leave a few as halves. Gently fold the chopped chocolate eggs into the mixture, reserving the halves for later to top the cookies.
Use an ice cream scoop to portion the dough into 10-12 evenly sized balls, spacing them apart on the baking sheets. I suggest baking 5-6 cookies per sheet to allow space for spreading. Refrigerate the dough for an hour before baking.
Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface. Let them rest 1-2 hours in the fridge
Preheat the oven to 175°C (350°F) with no fan.
Once the dough has chilled, bake the cookies for 16-18 minutes at 175°C (350°F). After the first 12 minutes of baking, add the remaining chocolate egg halves on top, then continue baking until the edges are golden and the center is firm—be mindful not to overbake.
Allow the cookies to rest for a few minutes before carefully transferring them from the parchment paper to a cooling rack. The cookies will continue to firm up as they cool.
Store the cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use high-quality "real chocolate" mini eggs that will properly melt while baking.

TECHNIQUE NOTES:

Respect the chilling time in the recipe, do not skip it, or the cookies might end up very flat.
Try not to overbake your cookies if you prefer them fudge and gooey.
Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.

Nutrition