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Easter Chocolate Chip Cookies with Mini Eggs

These Easter Chocolate Chip Cookies with Mini Eggs are a fun and festive twist on a classic cookie recipe. Soft, buttery chocolate chip cookies are mixed with crunchy, colorful chocolate Easter eggs to create the perfect spring treat. They are quick to prepare, bake in just minutes, and make a beautiful addition holiday baking with family and kids. With their chewy centers, crisp edges, and pops of pastel chocolate, these cookies are sure to become a favorite Easter dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 Cup Butter softened
  • 1/2 Cup Peanut butter
  • 3/4 Cup Granulated sugar
  • 1 Cup Brown sugar lightly packed
  • 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 Cup Dark chocolate chips
  • 1 Cup Rolled oats
  • 1/2 Cup Coconut flakes
  • 1/2 tsp Salt (omit if using salted butter)
  • Mini eggs

Equipment

  • 1 Stand mixer or
  • 1 Hand mixer

Method
 

  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.
  2. 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.
  3. Combine dry ingredients: – In a separate bowl whisk together flour, baking soda, baking powder, and salt if not using salted butter.
  4. Make the cookie dough: – Gradually add the dry ingredients to the wet mixture until combined. Mix on low speed. Do not overmix.
  5. Fold in chocolate: – Stir in the chocolate chips, rolled oats, and coconut flakes.
  6. 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.
  7. Chill: – Chill the cookie dough in the fridge for about 30 minutes.
  8. Preheat the oven to 350F (180C)
  9. Bake: – Bake for 15-18 minutes until the edges are lightly golden.
  10. Cool: – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Tips for Perfect Easter Cookies:
  • Don't overbake - cookies will continue to firm up as they cool.
  • Lightly crush the mini eggs if incorporating into the dough so they mix well.
  • Add extra eggs on top before baking to make the cookies look extra festive.
  • Chill the dough for 30 minutes if you want thicker cookies.