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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 minutes
Cook Time 12 minutes minutes
Servings 24 Cookies
Author Rob
- 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)
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.