Can you use mini eggs in cookies?

Definitely. Mini egg cookies are one of the easiest and most delicious ways to use mini chocolate eggs in baking. You can fold in whole or crushed mini eggs. They hold their shape and add a perfect mix of crunch and melty chocolate in every bite. The colorful shells stay vibrant even after baking, which makes your mini egg cookies look just as good as they taste.

What else can I bake with mini eggs?

Besides mini egg cookies , you can use mini eggs in brownies, cookie bars, cakes, and even on top of cupcakes. They work well as mix-ins or decorations, but nothing beats the simplicity and popularity of mini egg cookies . If you're short on time but want a dessert that stands out, this is the recipe to go with.

What happens if I use too little egg?

Eggs are essential for soft, chewy mini egg cookies . Using too little egg can make the dough dry and cause your cookies to crumble instead of hold together. Stick with one large egg per standard batch. If you want an even richer texture, add just the yolk of a second egg. That small tweak makes a big difference in your final mini egg cookies .

How do I make NYC-style mini egg cookies?

To make thick, bakery-style mini egg cookies , use cold cubed butter and slightly more flour than usual. Shape the dough into tall mounds and chill it before baking. This technique creates crisp edges and soft, gooey centers. After baking, let your mini egg cookies rest on the pan so the centers finish setting. This is the secret to that perfect NYC-style bite.

Mini Egg Cookies – 4 Fun Bakes for Springtime

Name: Mini Egg Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; ½ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1½ cups mini eggs, crushed and whole; Optional: ½ cup chocolate chips or white chocolate chips

Description

These mini egg cookies are soft, chewy, and packed with colorful chocolate eggs. Perfect for holidays, parties, or a sweet afternoon treat.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup brown sugar

½ cup granulated sugar

2 large eggs

2 tsp vanilla extract

2½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1½ cups mini eggs, crushed and whole

Optional: ½ cup chocolate chips or white chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream butter and sugars until light and fluffy.

3. Add eggs one at a time, then mix in vanilla extract.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to wet mixture and mix until just combined.

6. Fold in mini eggs and optional chocolate chips.

7. Scoop dough into balls and chill for 30 minutes.

8. Place on baking sheets spaced 2 inches apart and bake for 10–12 minutes.

9. Remove from oven when edges are golden and centers are slightly soft.

10. Let cookies cool on the sheet for 10–15 minutes before transferring.

Notes

For bakery-style cookies, use cold cubed butter and shape the dough into tall mounds before baking.

Chill the dough for thicker texture and better flavor.

You can freeze the dough balls and bake from frozen, adding 1–2 minutes to baking time.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg