Irresistible Mini Egg Stuffed Chocolate Chip Cookies Recipe

Chocolate lovers always seek that perfect sweet treat, and these mini egg thick chocolate chip cookies strike pure magic right in the taste buds.

Decadent chocolate chips meld beautifully with crunchy mini egg pieces for an irresistible combination.

Every batch promises a delightful crunch and rich flavor profile that sets these cookies apart from ordinary recipes.

The thick, soft texture creates a mouthwatering experience that will have everyone asking for seconds.

Crisp edges and soft centers guarantee cookie perfection in every single bite.

These delectable treats work wonderfully for weekend baking or surprising loved ones with a special homemade dessert.

One taste, and you’ll understand why these cookies become an instant favorite among chocolate enthusiasts.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Calories: 210 kcal

Servings: 13

What’s In Mini Egg Thick Chocolate Chip Cookies

• Butter: Provides rich, creamy flavor and helps create a soft, tender cookie texture.
• Brown Sugar: Adds deep caramel notes and helps keep cookies moist and chewy.
• Granulated Sugar: Creates sweetness and helps cookies spread perfectly during baking.
• Eggs: Bind ingredients together and contribute to the cookie's structure and richness.
• Vanilla Extract: Enhances overall flavor with its warm, aromatic essence.

• All-Purpose Flour: Forms the foundational structure of the cookie, ensuring proper texture.
• Baking Soda, Baking Powder: Crucial leavening agents that help cookies rise and become light.
• Salt: Balances sweetness and amplifies all other flavors in the recipe.

• Chocolate Chips: Classic cookie element that melts into delicious pockets of chocolatey goodness.
• Mini Eggs: Adds playful color, crunch, and seasonal Easter-inspired flair to the cookies.

Tools To Make Mini Egg Thick Chocolate Chip Cookies Easy

• Large mixing bowl: Perfect for combining wet and dry ingredients smoothly.
• Electric mixer or whisk: Essential for creaming butter and sugar to light, fluffy perfection.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Baking sheet: Needed for baking cookies evenly.
• Parchment paper: Prevents cookies from sticking and ensures easy cleanup.
• Wire cooling rack: Helps cookies cool down without getting soggy.
• Spatula or wooden spoon: Great for folding in chocolate chips and Mini Eggs.
• Small bowl: Useful for whisking dry ingredients separately.

Steps For Baking Mini Egg Thick Chocolate Chip Cookies

• Warm Up the Oven

Crank the oven to a toasty 350F. Grab a baking sheet and line it with parchment paper for easy cleanup.

• Mix the Magic

Grab a big bowl and beat butter with brown and white sugar until it looks fluffy and dreamy. Splash in eggs and vanilla, stirring until smooth. In another bowl, whisk flour, baking soda, baking powder, and salt. Slowly blend dry ingredients into the wet mixture. Gently fold in chocolate chips and crushed Mini Eggs.

• Shape the Treats

Scoop out generous balls of dough, about 3 tablespoons each. Roll them into perfect rounds and place on the prepared sheet. Leave some breathing room between each cookie. For extra pizzazz, press a few Mini Eggs on top of each cookie.

• Bake to Perfection

Pop the sheet into the oven and bake for 12-14 minutes. You’ll know they’re ready when the edges turn golden but the centers stay soft and gooey. Let the cookies hang out on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips For Chunky Mini Egg Thick Chocolate Chip Cookies

• Perfect Texture Tricks: Chill the cookie dough for 30 minutes before baking to prevent spreading and create thick, chewy cookies with better flavor development.
• Make-Ahead Magic: Prepare cookie dough balls and freeze them up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time for perfect results.
• Gluten-Free Swap: Replace all-purpose flour with a 1:1 gluten-free baking flour blend to make these cookies suitable for gluten-sensitive individuals without compromising taste.
• Egg-Free Option: Substitute each egg with 1/4 cup mashed ripe banana or 2 tablespoons ground flaxseed mixed with 6 tablespoons water for a vegan-friendly version.
• Storage Secrets: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep cookies soft and fresh.

Serve Mini Egg Thick Chocolate Chip Cookies Fresh

• Delightful Serving Companions: Mini Egg Chocolate Chip Cookies
• Milk Pairing Paradise: Pour a cold glass of whole milk alongside these cookies for the ultimate classic dunking experience that highlights the rich chocolate and sweet Mini Egg crunch.
• Dessert Café Style: Serve on a beautiful ceramic plate with a small scoop of vanilla bean ice cream, creating a decadent treat that elevates the cookie's chocolatey goodness.
• Easter Brunch Centerpiece: Arrange cookies on a decorative platter surrounded by pastel-colored candies and fresh spring flowers for a stunning seasonal presentation that captures the festive Mini Egg spirit.
• Coffee Corner Delight: Place cookies next to a steaming espresso or cappuccino, letting the warm drink complement the cookie's sweet chocolate and crispy edges for a perfect afternoon indulgence.

Store Mini Egg Thick Chocolate Chip Cookies Like A Pro

• Smart Storage Solutions: Quick Cool Down: Let cookies rest at room temperature for 30 minutes before storing to prevent moisture buildup.
• Airtight Container Magic: Stack cookies between parchment paper layers in a sealed container, keeping them fresh for 5-7 days at room temperature.
• Freezer Friendly Trick: Wrap individual cookies or dough balls in plastic wrap, then place in freezer bags. Frozen cookies last up to 3 months – just thaw at room temperature for 30 minutes before enjoying.
• Batch Preparation Hack: Make cookie dough ahead and refrigerate for 24-48 hours to enhance flavor depth. Chilled dough ensures thicker, chewier cookies with more complex taste profiles.

Spectacular Mini Egg Thick Chocolate Chip Cookies Recipe

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4.7 from 23 reviews

• Total Time: 29 minutes
• Yield: 13 1x

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Description

Mini egg thick chocolate chip cookies blend British Easter candy with classic American baking. Chocolate chunks and pastel-colored candies create a delightful treat you’ll crave year-round.

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Ingredients

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• 2.75 cups (650 ml) all-purpose flour
• 1 cup (2 sticks or 227 g) unsalted butter, softened
• 2 large eggs
• 1 cup (170 g) chocolate chips or chocolate chunks
• 1 cup (150 g) Cadbury Mini Eggs, crushed + extra for topping
• 0.75 cup (150 g) light brown sugar, packed
• 0.5 cup (100 g) granulated sugar
• 2 teaspoons (10 ml) vanilla extract
• 1 teaspoon (5 g) baking soda
• 0.5 teaspoon (2.5 g) baking powder
• 0.5 teaspoon (3 g) salt

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Instructions

1. Preheat Preparation: Set oven to 350F (175C) and line a baking sheet with parchment paper to create an ideal baking environment.
2. Creamy Foundation: Cream softened butter with brown and granulated sugars until light and fluffy. Whisk in eggs and vanilla extract until achieving a smooth, uniform consistency.
3. Dry Ingredient Integration: Thoroughly combine flour, baking soda, baking powder, and salt through careful whisking to ensure even distribution.
4. Dough Assembly: Delicately incorporate dry ingredients into wet mixture, minimizing mixing. Fold in chocolate chips and crushed Mini Eggs, distributing evenly throughout the dough.
5. Shaping and Topping: Scoop dough into 3-tablespoon portions, rolling into spheres. Arrange on prepared baking sheet with ample spacing, then artfully place additional Mini Eggs on top of each dough ball for visual appeal.
6. Baking Process: Slide baking sheet into preheated oven, baking for 12-14 minutes. Watch for golden edges while maintaining soft, tender centers.
7. Cooling Technique: Rest cookies on baking sheet for 5 minutes to initial set, then transfer to a wire rack to complete cooling and achieve optimal texture.

Notes

• Control Butter Temperature: Ensure butter is softened but not melted for optimal cookie texture and even mixing. Slightly cool butter creates a more stable dough structure.
• Minimize Mixing: Stir dry and wet ingredients gently to prevent gluten development, which can lead to tough, dense cookies. Stop mixing once ingredients are just combined.
• Preserve Mini Egg Integrity: Crush Mini Eggs carefully to maintain some chunk size, preventing complete disintegration during mixing and baking. Larger fragments provide better visual and textural contrast.
• Customize Baking Time: Watch cookies closely during the last few minutes of baking. Slightly underbaking creates softer centers, while extra minutes result in crispier edges. Individual oven variations can significantly impact final cookie texture.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 15 g
• Sodium: 130 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg