These chewy Mini Egg Cookies are the perfect Easter treats! They are a no-chill dough, so you are minutes away from enjoying chewy cookies with a buttery flavor, loaded with chunks of chocolate.
Break the mini eggs open using the flat edge of a knife and applying pressure until the crack, or place them in a large Ziploc bag and break them with a mallet or rolling pin.
Cream the butter and sugars in a large mixing bowl on medium-high speed for 2 minutes, until light and fluffy.
¾ cup salted butter, ½ cup granulated sugar, ½ cup packed light brown sugar
Add the egg and vanilla and beat an additional minute.
1 large egg, 1 ½ teaspoons vanilla extract
Mix the flour, baking soda, cornstarch, and salt in a medium mixing bowl.
Add the dry ingredients to the wet ingredient mixture and stir on low speed until the flour is mixed in.
Stir in 1 cup of mini eggs and the chocolate chips.
1 9-ounce package mini eggs, ½ cup chocolate chips
Portion into 2 tablespoon balls and place on a baking sheet with 2 inches between each ball of dough.
Bake the cookies for 8-10 minutes, or until the edges are browned.
Remove from the oven and immediately press some additional mini eggs into the top of the cookie.
Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days, or in the refrigerator for one week.Cookie dough can be frozen in individual portions and stored in a freezer bag for one month.