Mini Eggs and Chocolate Chips Cookies

5 from 1 vote

Celebrate Easter and the arrival of spring with this colorful, sweet treat that's guaranteed to bring smiles.

Prep Time12

Cook Time11

Total Time23

Course: Desserts

Cuisine: American

Keyword: Easter, spring

Servings:

Calories: 186kcal

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats so the cookies don’t stick.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the canola oil and sugar with a hand mixer (or stand mixer) until smooth and creamy. Mix in the vanilla, then add the eggs one at a time, beating well after each one.
Add the dry ingredients to the wet ingredients a little at a time, mixing just until the dough comes together. Don’t overmix, or the cookies can turn out dense.
Stir in the milk chocolate chips, white chocolate chips, and Cadbury Mini Eggs with a spatula or wooden spoon until they’re evenly spread through the dough.
Scoop rounded spoonfuls of dough onto the baking sheets, leaving about 2 inches between each cookie to give them room to spread.
Bake for 10–12 minutes, until the edges are lightly golden and the centers still look a little soft. That’s the secret to a chewy cookie.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Don’t overmix the dough. Once the flour goes in, mix just until you don’t see dry streaks. Overmixing can make the cookies thicker and more dense.
Scoop size matters. A medium cookie scoop (about 1.5 tablespoons) gives even baking. If you make larger cookies, add 1–2 minutes to the bake time.
Watch the centers, not the color. Pull the cookies when the edges look set and lightly golden but the centers still look a bit underbaked. They finish cooking as they cool and stay soft.
Mini Eggs tip. Cadbury Mini Eggs are hard, so lightly crush some of them before adding. You get better texture and less “jawbreaker” bites. Save a few to press on top for a pretty finish.