Mini eggs are more than just a delightful seasonal treat—they’re a versatile ingredient that can elevate your desserts and snacks throughout the year. While they’re often associated with Easter, their colorful, candy-coated exterior and rich chocolate interior make them the perfect addition to a wide range of sweet creations. Whether you’re using them to make festive treats, experimenting with fun baking ideas, or simply adding a crunchy, chocolatey twist to your favorite snacks, mini eggs bring a playful pop of color and irresistible texture. From soft cookies to gooey brownies and indulgent pancakes, these little chocolate delights are sure to transform your baking into a treat everyone will enjoy. Explore creative and easy recipes that will make the most of this beloved ingredient!
In this article, we’ll explore an easy yet irresistible mini egg recipe that will satisfy your sweet tooth. Perfect for parties, holidays, or a simple indulgence, this recipe is bound to be a crowd-pleaser.
Mini Egg Chocolate Chip Cookies
Ingredients
- 2 ½ cups (310g) all-purpose flour 🍪
- 1 teaspoon baking soda 🥄
- ½ teaspoon salt 🧂
- 1 cup (226g) unsalted butter, softened 🧈
- 1 cup (200g) brown sugar 🍯
- ½ cup (100g) granulated sugar 🥄
- 2 large eggs 🥚
- 2 teaspoons vanilla extract 🌿
- 1 cup (180g) mini chocolate eggs, crushed 🍫
- 1 cup (180g) semi-sweet chocolate chips 🍪
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. This step helps distribute the leavening agents evenly.
Step 3: Cream Butter and Sugars
In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). This aerates the dough, making the .visit our Cake Recipes page
Step 4: Add Eggs and Vanilla
Beat in eggs, one at a time, followed by vanilla extract. Ensure everything is well combined before moving to the next step.
Step 5: Combine Wet and Dry Ingredients
Gradually mix in the flour mixture until fully incorporated. Avoid overmixing, as it can make the cookies tough.
Step 6: Add Mini Eggs and Chocolate Chips
Fold in crushed mini eggs and chocolate chips using a spatula. The crushed mini eggs will add pops of color and a crunchy texture.
Step 7: Shape and Bake
Scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges turn golden brown.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy warm or store in an airtight container.
Tips for the Best Mini Egg Cookies
1. Don’t Overmix the Dough
Overmixing can lead to tough cookies. Mix just until everything is combined.
2. Use Room Temperature Ingredients
This ensures even mixing and results in soft, chewy cookies.
3. Crush Mini Eggs for Better Distribution
Gently crush mini eggs using a rolling pin to spread them evenly in the dough.
4. Let the Cookies Cool Properly
Allow cookies to rest for a few minutes before transferring them to a wire rack to set properly.
Variations
1. Mini Egg Blondies
Swap the cookie dough for a blondie batter and bake in a 9×13-inch pan at 350°F (175°C) for about 25-30 minutes.
2. Mini Egg Brownies
Fold crushed mini eggs into your favorite brownie batter before baking for a crunchy texture.
3. Mini Egg Ice Cream Topping
Sprinkle crushed mini eggs over vanilla or chocolate ice cream for an extra crunch.
4. Mini Egg Rice Krispies Treats
Mix melted marshmallows and butter with rice cereal and crushed mini eggs for a fun, crunchy treat.
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.Save
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.Save
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in crushed mini eggs and chocolate chips.Save
- Scoop cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.