Mini Egg Thick Chocolate Chip Cookies

Mini Egg Thick Chocolate Chip Cookies are the ultimate Easter treat! These cookies are thick, soft, and loaded with melty chocolate chips and crunchy Cadbury Mini Eggs. With a rich, buttery dough and a perfect balance of chewiness and crisp edges, these cookies are irresistible. Whether you’re making them for Easter celebrations or just want a fun twist on classic chocolate chip cookies, this recipe is a must-try!

Why You’ll Love This Recipe

• Thick and Chewy – These cookies are bakery-style thick with a soft center.
• Loaded with Chocolate – A mix of chocolate chips and Mini Eggs ensures every bite is indulgent.
• Festive and Fun – Perfect for Easter, spring, or any time you crave a sweet treat.
• Easy to Make – No fancy techniques required, just mix, scoop, and bake!
• Great for Gifting – These cookies look beautiful in Easter baskets or as party favors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Chocolate chips (semi-sweet or milk chocolate)
• Cadbury Mini Eggs, crushed

Directions

1. Preheat Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars – In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Vanilla – Mix in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients – In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in Chocolate – Gently fold in chocolate chips and crushed Mini Eggs.
6. Chill the Dough – For extra thick cookies, refrigerate the dough for at least 30 minutes.
7. Scoop and Bake – Scoop large dough balls (about ¼ cup each) onto the baking sheet, spacing them apart. Bake for 10-12 minutes, or until the edges are golden but the centers are slightly underbaked.
8. Cool and Enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: Makes about 12-16 large cookies
• Prep Time: 15 minutes
• Chilling Time: 30 minutes (optional but recommended)
• Cook Time: 10-12 minutes
• Total Time: About 1 hour

Variations

• Extra Crunchy – Add chopped nuts like almonds or pecans.
• Double Chocolate – Use cocoa powder in the dough for a chocolate base.
• Mini Egg Stuffed Cookies – Press a whole Mini Egg into the center before baking.
• Gluten-Free Option – Substitute all-purpose flour with a gluten-free baking blend.
• Salted Caramel Twist – Drizzle with caramel and sprinkle with sea salt.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing Dough: Scoop dough balls onto a tray, freeze, then store in a ziplock bag for up to 3 months. Bake from frozen, adding a few extra minutes.
• Reheating: Microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use different chocolate eggs?

Yes! Any candy-coated chocolate eggs will work.

Why do I need to chill the dough?

Chilling helps the cookies stay thick and enhances the flavor.

Can I use melted butter instead of softened butter?

Softened butter is best for the right texture.

How do I crush Mini Eggs?

Place them in a ziplock bag and gently crush them with a rolling pin.

What’s the secret to soft cookies?

Use more brown sugar than granulated sugar and avoid overbaking.

Can I make smaller cookies?

Yes, adjust the baking time to about 8-9 minutes for smaller cookies.

Should I press extra Mini Eggs on top?

Absolutely! It makes them look even better after baking.

Can I make these ahead of time?

Yes! The dough can be made and refrigerated for up to 48 hours.

Do I need to use cornstarch?

Cornstarch helps keep the cookies extra soft, but you can skip it if needed.

Can I use dark chocolate instead of milk chocolate?

Yes! Dark chocolate pairs beautifully with the Mini Eggs.

Conclusion

Mini Egg Thick Chocolate Chip Cookies are the perfect festive treat—soft, thick, and packed with chocolate in every bite. Whether you’re making them for Easter or just as a fun twist on a classic, these cookies are guaranteed to be a hit. Bake a batch and watch them disappear in no time!

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