Easter long weekend is right around the corner, making this the perfect time to bake and eat some chewy “Mini Egg” cookies! Now my “Mini Eggs” are in quotations because I didn’t actually use the classic Cadbury chocolates, but instead opted for the Hershey’s Eggies (I get mine in a large bag from Costco, but I couldn’t find it on their website so here’s an Amazon link instead). Though I find that these candy-coated chocolate eggs are more colloquially known as “Mini Eggs”, so for sake of simplicity, we’ll be calling them that for this recipe.
I’ve actually been tinkering with this recipe for a couple of months now since I’m obsessed with Mini Eggs nd didn’t quite know what to with the entire bag that I had purchased from Costco—remember that everything from Costco comes in a bulk size. I’ve been attempting to perfect my own chewy cookie recipe and felt inclined to use the chocolate eggs instead of your run-of-the-mill chocolate chips, because why not? When I shared some photos of my cookies on my Instagram stories, my inbox blew up with recipe requests, so I’m here now sharing what I’ve been able to put together that perfectly checks off every single chewy cookie aspect for me. It’s been a bit of a labour of love tinkering with this recipe and I think that I’ve finally got it right.
If you’re attending an Easter brunch or dinner this weekend and want to bring along some snacks to share with your family (or to just eat them for yourself because I’ll definitely be doing that), here’s my deliciously chewy “Mini Eggs” recipe!
In a bowl, whisk the butter until it is smooth, and then whisk in together the granulated and brown sugar, then the egg, and then the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt together until well mixed.
Fold the dry ingredients gently into the wet ingredients. Be careful to not overmix. Fold gently until the bowl looks to be about 80% mixed together.
Fold in the "Mini Eggs" gently, again be careful to not overmix or else the flour will stiffen and your cookies will come out crispy.
Chill the dough overnight. Although this step isn't necessary, it will allow the sugar and butter to intensify in flavour overnight.
Preheat your oven to 375°F.
Gently scoop out little balls of dough (I like to use an ice cream scooper) and place them about 2 inches apart from each other onto a baking sheet.
Bake the cookies for approximately 12 minutes, or until they tops turn golden brown. Do not let the cookies burn.
Allow your cookies to completely cool before eating them, or else the centres will be too soft and won't be able to hold structure.
Ingredients
Directions
In a bowl, whisk the butter until it is smooth, and then whisk in together the granulated and brown sugar, then the egg, and then the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt together until well mixed.
Fold the dry ingredients gently into the wet ingredients. Be careful to not overmix. Fold gently until the bowl looks to be about 80% mixed together.
Fold in the "Mini Eggs" gently, again be careful to not overmix or else the flour will stiffen and your cookies will come out crispy.
Chill the dough overnight. Although this step isn't necessary, it will allow the sugar and butter to intensify in flavour overnight.
Preheat your oven to 375°F.
Gently scoop out little balls of dough (I like to use an ice cream scooper) and place them about 2 inches apart from each other onto a baking sheet.
Bake the cookies for approximately 12 minutes, or until they tops turn golden brown. Do not let the cookies burn.
Allow your cookies to completely cool before eating them, or else the centres will be too soft and won't be able to hold structure.
