Easter Chocolate Chip Cookies with Mini Eggs

I have been on the hunt of that classic chewy, gooey, soft chocolate chip cookie but most recipes I’ve found didn’t have all my favorite ingredients a cookie needs to have, so I threw everything I could think of into this recipe and it turns out to be the perfect cookie recipe. These cookies get a festive Easter twist with colorful chocolate eggs baked right into the dough.

These cookies are soft in the center with lightly crisp edges, while the pastel Easter eggs make them look beautiful and seasonal. Whether you’re filling an Easter basket or preparing a dessert platter, these cookies will quickly become a holiday favorite.

Why You’ll Love These Cookies

• Soft and chewy classic cookie texture
• Festive Easter colors from chocolate mini eggs
• Quick and easy to make
• Perfect for Easter gatherings and spring baking
• Can be made with or without a mixer

Ingredients You’ll Need:

• 1/2 cup of soft butter
• 1/2 cup of peanut butter
• 3/4 cup of granulated sugar
• 1 cup lightly packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract or vanilla sugar
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 cups of dark chocolate chips
• 1 cup oats
• 1/2 cup coconut flakes
• 1/2 tsp salt (omit if using salted butter)
• Mini eggs

Instructions:

1. Cream the butter and sugar: – In a large bowl of a stand mixer beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. About 4 minutes on medium speed.

1. Add eggs and vanilla: – Reduce speed to medium – low, mix in eggs one at a time, then add the vanilla extract or vanilla sugar until incorporated.

1. Combine dry ingredients: – In a separate bowl whisk together flour, baking soda, baking powder, and salt if not using salted butter.
2. Make the cookie dough: – Gradually add the dry ingredients to the wet mixture until combined. Mix on low speed. Do not overmix.

1. Fold in chocolate: – Stir in the chocolate chips, rolled oats, and coconut flakes.
2. Shape the cookies: – Line 2 baking sheets with parchment paper. Using an ice cream scooper, scoop portions of dough onto the prepared baking sheet. Press a few mini eggs on top for decoration. This recipe will make about 24 cookies.

1. Chill: – Chill the cookie dough in the fridge for about 30 minutes.
2. Preheat the oven to 350F (180C)
3. Bake: – Bake for 15-18 minutes until the edges are lightly golden.
4. Cool: – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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