Easter Mini Eggs Chocolate Cookies
Instead of regular chocolate chips, these Easter-themed chocolate cookies are made with mini chocolate eggs. Here is the perfect combination of chewy or soft chocolate cookies and crunchy mini chocolate eggs. Two different textures in one bite. Our Egg-cellent Easter chocolate cookies are filled with chunks of mini chocolate eggs inside the cookies and more whole mini chocolate eggs on top.
Ingredients:
- 1 - 1½ Cups Cadbury Easter Eggs Chocolate (-/+ adjustable)
- 1 ½ Cups All Purpose Flour (spoon & leveled)
- ¼ Cup Granulated White Sugar
- ½ Cup Light Brown Sugar (Packed)
- ½ Cup Butter, room temperature
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Egg (Medium)
- 1 Tablespoon Milk
- 1 Tablespoon Brewed Black Coffee (Brew some coffee to drink & add 1 tbsp into the dough)
- ½ Teaspoon Hershey's Unsweetened Cocoa Powder (or any brand of your choice)
Instructions:
- Take about a small handful of mini egg chocolates and crush them into big chunks with a rolling pin. Set aside.
- Sift all purpose flour, baking powder, baking soda,salt and cocoa powder. Set aside.
- Slightly cream butter, granulated sugar and light brown sugar at low-medium low speed until just combined. Remove the bowl from the stand mixer.
- Add the egg,vanilla,coffee and milk to the butter mixture.
- With a wooden spoon or spatula, stir to combine.
- Add the flour mixture into the wet mixture and mix until just combined. Do not overmix the dough.
- Add in mini egg chocolate chunks and mix.
- Add in the whole Easter eggs chocolate, and mix them into the dough.
- Cover the dough with cling wrap and chill the dough in the fridge for 1-2 hours or overnight in the fridge.
- Preheat the oven to 340°F.
- Scoop out roughly one tablespoon to one and a half tablespoons, or your desired size of the cookie dough.
- Slightly round them up. You don't need to roll them into perfect shapes. Add more mini eggs on top if you like.
- Place the cookie dough on a baking sheet lined with parchment paper or silicone baking mat.
- Space the dough evenly to allow for spreading in the baking process.
- Bake for about 15-16 minutes at 340°F until golden brown. If you like it crispy, just bake longer. We baked ours for exactly 15 minutes because we wanted this kind of texture. **All ovens work differently. Please adjust the temperature and time accordingly. Add extra minutes if needed.
- Let the cookies cool on the baking sheet and do not try to remove them because freshly baked cookies are soft. They will set as they cool.
- After about 15-20 minutes, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
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Tips & Notes:
- You can use any brand of mini egg chocolate that's available to you.
- Cadbury Mini Eggs Chocolate is available at most major grocery stores during Easter time or online.
- If you use salted butter, omit the salt in the recipe.
- You can use margarine or lactose-free butter.
- We used light brown sugar for the cookies, but if you prefer a darker color, you can use brown sugar, which has more molasses in it.
- This chocolate cookie is the chewy or soft type with the crunchy bits from the mini egg chocolate when you bite into this cookie. It balances the cookie texture out. But if you like it crispy, just bake a little longer. We baked ours for exactly 15 minutes because we wanted this kind of texture.
- The temperature and setting of the oven may vary. Please adjust accordingly.
- We brew a fresh pot of coffee to drink and add a tablespoon into the dough.
- You can use instant coffee. If you are using instant coffee powder, use a half teaspoon or less of instant coffee powder mixed with a tablespoon of hot water to mix.
- You can use your favorite cocoa powder, but it must be unsweetened cocoa powder.
- It's snowing here and the weather is cold. All the liquid used here works well with our dough. You may add the liquid (coffee) a little at a time, depending on the dough texture. Another option is to dust some flour on your palm when handling the sticky dough. Chocolate chip cookie dough is usually meant to be a little sticky. We are going to scoop out the dough onto the baking sheet instead of rolling it out. So this is normal.
- Adding some coffee works perfectly in chocolate chip cookies, but if you dislike coffee, you can just use the same amount of coffee with milk.
