Go Back
–+ servings
Easter Mini egg cookies on a cooling rack
Print

Easter Mini Egg Cookies

These Easter Mini Egg Cookies are the perfect bite-sized treat! They are chewy, chocolatey, and so easy to make.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 24 Cookies
Author Rob

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup Funfetti baking chips (Pillsbury)
  • 2 cups chocolate eggs (Cadbury)

Instructions

  • Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
  • In a separate bowl, beat the butter with sugar until light and fluffy. Add the eggs and vanilla and beat to combine
  • Fold in Funfetti baking chips.
  •  Place the dough in the refrigerator to chill for one hour.
  • When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Use a one inch cookie scoop to scoop out the dough. Press three chocolate eggs into the top of each dough ball.
  • Bake 10 to 12 minutes, until the cookies are just beginning to brown on the edges.
  • Allow the cookies to cool for five minutes on the pan, then transfer to a wire cooling rack to cool completely.