What happens if you leave eggs out of cookies?

Without eggs, cookies usually end up dry and crumbly instead of soft and chewy. Eggs help bring moisture and structure to the dough, so skipping them means your cookies may not hold together or bake evenly. You can try replacements like applesauce or a flaxseed mixture, but the texture and taste will be different from classic egg-based cookies.

Do mini eggs taste different from regular chocolate chips?

Absolutely! Cadbury mini eggs are unique because they have a crunchy, colorful candy shell and a creamy milk chocolate center. That shell adds a fun crunch and sweetness you won’t get from ordinary chocolate chips, making your cookies more colorful and tasty.

Will using more eggs make cookies softer?

Adding an extra egg or an extra yolk does make cookies softer and richer, since yolks add fat and moisture. But using too many eggs can make cookies fluffy or cakey, rather than chewy. For the best texture, try using one whole egg plus an extra yolk, This keeps cookies soft, chewy, and flavorful.

Why are eggs important in cookies?

Eggs are crucial for great cookies. They help the dough stick together, keep cookies moist, and create that perfect chewy texture. Eggs also make everything blend smoothly and give cookies a lovely golden color. In short, eggs are key for both taste and appearance!

Mini Eggs Chocolate Cookies – Best Soft & Chewy Recipe

Description

Mini eggs chocolate cookies are chewy, packed with melted chocolate, and bursting with the color and crunch of Cadbury mini eggs. Perfect for holidays or anytime you want to bake a batch of sweet, crowd-pleasing cookies.

Ingredients

Scale

3/4 cup salted butter, at room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 large egg plus 1 egg yolk

1 tsp vanilla extract

1 1/4 cups all purpose flour, spooned and leveled

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup mini chocolate eggs, plus more for topping

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Instructions

1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. Place mini eggs in a zip lock bag and crush into small chunks. Set aside.

3. In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes.

4. Add vanilla, egg, and egg yolk. Beat until well combined.

5. In a second bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

6. Add dry ingredients into wet and mix until just combined.

7. Fold in the crushed mini eggs.

8. Using a large scoop (about 3 tbsp of dough), drop cookie dough onto baking sheet, leaving 2 inches between cookies.

9. Top each dough ball with extra crushed mini eggs.

10. Bake for 10-11 minutes or until the edges are set. The cookies will look underdone but will stiffen as they cool.

11. If the cookies spread, use a round cutter slightly larger than the cookie, place around the cookie, and gently swirl to make it round.

12. Let cookies cool on the pan to room temperature before moving.

Notes

*To properly measure flour, spoon it into your measuring cup and level off with a knife. Scooping directly into the bag packs the flour, resulting in too much for the recipe.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert, Holiday
Method: Baking
Cuisine: American, Canadian