I can’t be the only person seduced by the Costco sized bag of chocolate mini eggs right? I always say I won’t buy this massive bag and every year I buy it lol. These cookies are the perfect way to use some of the chocolate up! I’ve been wanting to make a batch of mini egg cookies with the kids for the past few days, so after school today that’s exactly what we did! I used one of my favourite chocolate chip recipes and just made a few easy substitutions!
Mini Egg Cookies
Ingredients
- 1 cup butter softened
- 1½ cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- ¼ cup cornstarch
- ¾ tsp salt
- 1 tsp baking soda
- 2 cups mini eggs crushed
Instructions
- Preheat the oven to 350°.
- Cream butter and sugar together. Beat in eggs one at a time. Add vanilla.
- Stir flour, cornstarch, salt and baking soda together in a separate bowl. Add crushed mini eggs. Pour into wet ingredients and mix until combined.
- Drop by spoonfuls onto a lined baking sheet.
- Bake for 10-12 minutes, don't overbake! I like to take cookies out when the centers still look slightly undercooked. They firm up while cooling.
These cookies freeze beautifully as well. I usually store half of the batch in a glass container and freeze the other half in a large Ziploc bag.They also happen to be delicious slightly frozen – I like to take one out of the freezer and let the cookie thaw for a minute and then eat it. So good!
I picked up one of these scoops from the Dollar Store years ago and it’s the best for scooping cookie dough! The cookies are the perfect shape every time.
The secret ingredient (not including the mini eggs) is the cornstarch. It creates a light and chewy cookie that is so good! Be careful not to over bake though – unless you like a crunchier cookie. I like to under bake the cookies a touch, personally.
If you make these let me know what you think!
