Can I use regular M&Ms instead of mini eggs?

Absolutely! M&Ms make a fantastic substitute for mini eggs and work perfectly in this recipe. The cookies will have a slightly different texture but will be just as delicious. Other chocolate candies like Smarties or chopped chocolate bars also work wonderfully.

Why did my cookies spread too much?

Several factors could cause excessive spreading. Your butter might have been too warm, the oven temperature might be off, or the dough may need more flour. For less spread, chill the dough for 30 minutes before baking, and make sure your baking sheets are cool between batches.

How do I know when the cookies are done baking?

The secret to perfect chewy cookies is taking them out when the edges are just turning golden but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after removal from the oven. If you wait until they look completely done, they may end up too crisp.

Can I make the dough ahead of time?

Definitely! You can refrigerate the cookie dough for up to 3 days before baking. Let it sit at room temperature for about 15 minutes before scooping for easier handling. The flavor actually develops nicely with a bit of resting time in the refrigerator.

Mini Egg Cookies Recipe

Name: Mini Egg Cookies Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: American
Ingredients: 3/4 cup salted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups mini eggs, halve

Description

Delightfully soft, chewy, and filled with colorful mini eggs, these cookies are perfect for springtime or any time you crave a sweet and festive treat. Simple to prepare, these cookies deliver a buttery texture and a melt-in-your-mouth experience!

Ingredients

Units Scale

Wet Ingredients

3/4 cup salted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt

Add-ins

1 1/2 cups mini eggs, halve

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. This ensures your cookies bake evenly and don’t stick to the tray.
Cream the Wet Ingredients
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step creates the perfect base for soft, chewy cookies. Add in the egg and vanilla extract, and mix until fully incorporated.
Prepare the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This dry mixture helps give the cookies their structure and slight chew.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Mix until fully combined to form a soft cookie dough. Gently fold in the halved mini eggs to evenly distribute them throughout the dough.
Shape and Bake the Cookies
Using a cookie scoop or tablespoon, scoop portions of the dough onto the prepared baking sheets, ensuring they are evenly spaced. Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden around the edges. Avoid overbaking for soft cookies. Allow the cookies to cool on the baking sheet to firm up fully before transferring them.

Notes

Prevent Spreading: If your cookie dough is too soft, chill it in the refrigerator for 20-30 minutes before baking to prevent the cookies from spreading too much.
Customize: Try adding a handful of chocolate chips or swapping the mini eggs with your favorite candy pieces for a fun variation.
Storage Tips: Store these cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 9g
Sodium: 85
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18
Fiber: 1g
Protein: 2g
Cholesterol: 0mg