What are mini eggs coated in?

Mini eggs for cookies are coated in a crisp, pastel-colored candy shell made from sugar, natural flavors, and food dyes. This candy layer gives them their iconic look and that signature crunch in every bite.

What happens if you add too little eggs to cookies?

Using too little egg makes the dough dry and crumbly, and the cookies won’t hold together. Egg provides structure and moisture-so follow the recipe, or use a good substitute if needed.

How many calories are in mini egg cookies?

A Mini Egg Easter Cookie usually has around 150 to 180 calories, depending on its size and mix-ins. To lighten them up, use fewer chocolate chips or mini eggs, or simply scoop smaller cookies.

Do eggless cookies taste different?

Eggless Mini Egg Easter Cookies can taste slightly different, with a denser or softer bite, but they’re still sweet and tasty. The classic chewy texture is less pronounced. Want to try it? My Oats Eggless Cookies are a great no-egg option.

Mini Egg Easter Cookies-Ultimate Guide, 10 Tips for Success

Name: Mini Egg Easter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 20 cookies
Cuisine: American
Ingredients: ½ cup unsalted butter, softened to room temperature; ½ cup light brown sugar, packed; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 + ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup mini chocolate eggs, halved; ½ cup chocolate chips, semi-sweet; ¼ cup mini chocolate eggs, whole

Description

These Mini Egg Easter Cookies are soft, chewy, and loaded with colorful mini chocolate eggs and melty chocolate chips. Perfect for spring celebrations, easy baking with kids, or whenever you want a festive, crowd-pleasing treat.

Ingredients

Scale

½ cup unsalted butter, softened to room temperature
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 + ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup mini chocolate eggs, halved
½ cup chocolate chips, semi-sweet
¼ cup mini chocolate eggs, whole

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Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
3. Add egg and vanilla, and beat on low until incorporated.
4. Add flour, baking soda, salt, halved mini eggs, and chocolate chips. Stir with a large spatula until just combined.
5. 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.
6. 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 cool.
7. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
8. Enjoy fresh, or store for later!

Notes

How to store: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
How to freeze baked cookies: Let cool completely, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: Scoop and roll dough balls, freeze on a lined baking sheet until hard, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Cookies
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 15g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg