Buttery Chewy Mini Egg Cookies (Printable)

Buttery, chewy cookies loaded with colorful chocolate mini eggs for spring treats

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon salt

05 - 3/4 cup unsalted butter, softened

06 - 1 cup light brown sugar, packed

07 - 1/4 cup granulated sugar

08 - 2 large eggs

09 - 1 teaspoon vanilla extract

10 - 1 1/2 cups mini chocolate eggs, coarsely chopped

11 - 1/2 cup semisweet chocolate chips

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

03 - In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

06 - Gently fold in chopped mini eggs and chocolate chips, if using.

07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Press a few extra mini egg pieces on top of each dough ball for a festive look.

09 - Bake for 10-12 minutes, or until the edges are golden and centers look just set.

10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

Theyre basically an excuse to eat candy for breakfast without anyone judging you
The chewy edges and soft centers make them impossible to stop at just one

02 -

Underbaking by a minute makes all the difference for that gooey center
Room temperature ingredients prevent the cookies from spreading into flat puddles

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