How many people like chocolate chip cookies?

Almost everyone loves chocolate chip cookies, and mini egg chocolate chip cookies take that love to the next level. They combine the soft, chewy texture of a classic cookie with the colourful crunch of candy-coated chocolate. These cookies are consistently a top pick for gatherings and gift baskets because of how universally appealing they are. From kids to adults, there’s always someone grabbing seconds.

What happens if there is no egg in cookies?

Eggs help bind ingredients and create a soft, chewy texture. If you skip the egg, mini egg chocolate chip cookies can turn out dry and crumbly. However, you can replace the egg with alternatives like mashed banana, yogurt, or a flaxseed mixture. For a dependable egg-free version, you can make a similar dough with adjusted liquid ingredients. That said, for the classic structure and flavour we all love, including the egg is always the best choice.

Do eggs make cookies more fluffy?

Yes, eggs add both moisture and lift. They help your mini egg chocolate chip cookies become tender and slightly fluffy in the center. Without eggs, you risk a denser, flatter cookie. The egg also supports the richness of the melted butter and balances the sweetness of the mini eggs.

What can I make with mini eggs?

You can make a variety of desserts with mini eggs. Beyond mini egg chocolate chip cookies, try cheesecake bars, dips, no-bake cakes, or even use them as toppings for brownies and cupcakes. For a colourful, crowd-pleasing treat, mini eggs add a burst of flavour and a fun texture to almost any baked good.

Mini Egg Chocolate Chip Cookies - 1 Chewy Spring Favorite

Name: Mini Egg Chocolate Chip Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 24 cookies
Cuisine: North American
Ingredients: 1 cup dark brown sugar (215 grams); ¾ cup butter, melted (170 grams); 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour (250 grams); 1 teaspoon baking soda; ½ teaspoon salt; 1½ cups mini eggs (255 grams); ½ cup chocolate chips (113 grams)

Description

Mini egg chocolate chip cookies are soft, chewy, and packed with chocolate chips and crunchy mini eggs. A perfect crowd-pleaser for any season.

Ingredients

Scale

1 cup dark brown sugar (215 grams)

¾ cup butter, melted (170 grams)

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour (250 grams)

1 teaspoon baking soda

½ teaspoon salt

1½ cups mini eggs (255 grams)

½ cup chocolate chips (113 grams)

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Instructions

1. Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.

2. Combine the dark brown sugar, melted butter, egg, and vanilla extract in a large bowl. Mix until smooth.

3. Add the flour, baking soda, and salt. Stir until a thick dough forms.

4. Add the mini eggs and chocolate chips. Stir until evenly distributed.

5. Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the dough about an inch apart.

6. Bake until edges are set, about 12 minutes. Let the cookies cool on the pan for a few minutes.

7. Transfer to a wire rack and repeat with remaining dough.

8. Store cookies covered on the counter for up to four days or freeze for up to three months.

Notes

Use chopped mini eggs for better texture distribution.

You can freeze both the dough and the baked cookies.

Try swapping chocolate chips with white or dark chocolate chunks.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: North American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 18g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 18mg