Featured on Food Network Canada, these Chocolate Easter Egg Cookies are topped with candy coated chocolate eggs becoming our favourite annual treat!
Some days you end up with way too much leftover chocolate or candy from Halloween, even Easter and you need a plan to determine what to do with all the leftovers.
Or you just eat it all no matter how hard you to try to hide it. That’s what happened here where chocolate chip cookie met leftover mini chocolate candy coated eggs and became one.
Get the kids involved in making these cookies. They are easy and delicious.
Here’s a fun fact about these cookies, they are on Food Network Canada’s website. You can check out the link by clicking Chocolate Easter Egg Cookies.
- Swap chocolate chips for white chocolate chips
- If your mini eggs crack while baking, add them to cookies as soon as they come out of the oven instead of before baking
- Essentially you need 48 mini chocolate eggs plus extras for the cook to sample because quality control
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups semisweet chocolate chips
- 1 tsp cinnamon
- 1-2 cups Mini Chocolate Easter Eggs
- Preheat oven to 350F (180C).
- In a large bowl and using a hand mixer (or kitchenaid) beat butter until smooth. Slowly beat in sugar & brown sugar.
- Mix in eggs & vanilla.
- In a smaller bowl whisk together flour, baking soda, cinnamon & salt. Stir into wet ingredients. Add chocolate chips and mix well.
- Drop onto parchment lined cookie sheets about 1-2 inches apart. Once cookie sheet is full, gently press in 2 mini eggs.
- Once all cookies have mini eggs; bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.
- Let cool completely on racks. Makes about 2 dozen delicious, chewy chocolate chip cookies.