Got some extra mini eggs on hand? I got you!
Let’s talk about something egg-citing – Giant Mini Egg Cookies! Picture this: big cookies packed with not only chocolate chips but ini eggs too!
Hey there! If you’ve been craving or wanting to whip up some giant cookies that are soft, chewy and downright irresistible, then you’re in the right place. Welcome to the beginner – friendly giant mini egg cookie recipe. So grab your apron and let’s dive into these delightful giant mini egg cookies!
Making these cookies is easy-peasy! I created these by adapting my favourite chocolate chip cookie recipe (you know, the kind that melts in your mouth?) and then added some mini eggs to change them up a bit. Every bite will be a burst of chocolatey goodness!
let’s make some cookies!
Ally’s tips for making chocolate chip cookies:
ONE: Use quality ingredients. The quality of your ingredients significantly impacts the final taste and texture of your cookies. Use real butter, high-quality chocolate chips, fresh eggs, pure vanilla (if you have) for the best results
TWO: Cream butter and sugar thoroughly. Creaming together the butter and sugar is a crucial step in creating light and fluffy cookies. Beat the softened butter and sugars (both white and brown) together until light and fluffy, about 2-3 mins.
THREE: Chill the Dough. Chilling the dough for a minimum of 30 minutes is what keeps them from falling flat. I almost always chill my dough overnight or at minimum 3-4 hours. This also allows the flavours to meld and creates a chewier texture.
FOUR: Don’t over bake. Keep a close eye on your cookies while they are in the oven and remove them when the edges are just starting to turn golden brown. The cookies will continue to cook on the baking sheet after you remove them so you will want to consider this in your overall baking time. Allow them to cool properly but leaving them on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Alright, let’s get baking!
Don’t like mini eggs or it’s not the season anymore?
Replace Mini Eggs with any of the following:
- M&M’s
- White Chocolate Chips
- Peanut Butter Chips
- More Chocolate Chips
- Walnuts or Pecans
Storage:
I suggest keeping them in an air tight container for up to 5 days- but I’m sure they won’t last that long!
(uncooked cookie dough is safe in the fridge up to 48 hours but can be frozen for up to 6 months.
Freezing tip is to roll the dough in pre-made balls and freeze in small batches for easy baking whenever you are craving cookies!
giant mini egg cookies
Equipment
- Mixer (stand alone or handheld)
- Cookie Sheet
- Aluminum Foil
- Dry Measuring Cups and Spoons
- Spatula
- Cookie Scoop (1" or 2") or Ice Cream Scoop
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup butter salted room temp
- 1/2 tsp salt
- 1 1/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 1/2 tsp vanilla
- 2 eggs room temp
- 3/4 cup chocolate chips semi sweet
- 3/4 cup mini eggs
Instructions
- Measure all ingredients and make sure they are all at room temp. Microwave butter for 20-30 seconds if needed and put eggs in a bowl of hot (from the tap, not boiling) if needed.
- Add butter and sugars to mixer bowl and mix until well combined (approx. 2 mins)
- Add eggs, one at a time, mixing in between.
- Add Vanilla.
- Add chocolate chips and half the mini eggs to the flour and stir. Coating them in flour will keep them from sinking to the bottom of your cookies. Then add to butter, sugars, egg mixture wth baking soda and salt.
- Scoop using your desired scoop size onto an aluminum foil lined cookie sheet. A 2" scoop will make approx. 14 cookies.
- Take remaining mini eggs and place on top of the cookie dough balls
- Chill in fridge for minimum 1 hour. Desire amount of time is 4-12 hours.
- Preheat Oven to 400 degrees
- Once preheated, cook for the appropriate time based on your cookie size. For Larger cookies bake 12-14 minutes. The edges of the cookies will become slightly stiff and you will just see bits of golden on the cookies. You don't want the bottoms to be dark as they will darken more while cooling.
- Cool on pan for 5 minutes before transferring to cooling rack to dry completely.
Notes
share your giant mini egg cookies on social media and use #bakingwithally and tag me @bakingwith.ally .
Other mini egg recipes:
Mini Egg Blondies Mini Egg Brownies
