Mini Egg Thick Chocolate Chip Cookies
Mini Egg Thick Chocolate Chip Cookies are a whimsical treat that combines gooey chocolate with crunchy mini eggs, creating a delightful explosion of flavor in every bite. These cookies feature a chewy center and golden crispy edges, making them an irresistible choice for any occasion. Simple to make and fully customizable, they are sure to become a staple in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed mini eggs
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time until fully incorporated.
- In another bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Fold in chocolate chips and crushed mini eggs until evenly distributed.
- Scoop heaping tablespoons of dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until edges are golden brown.
- Let cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For thicker cookies, chill the dough for at least 30 minutes before baking. - Feel free to substitute mini eggs with other candies or nuts for added flavor and texture.