Learn how to make Mini Eggs cookies with this easy recipe. These are an Easter twist on classic chocolate chip cookies. These cookies are chewy and salty-sweet, and you don't have to chill the cookie dough before baking!
Preheat the oven to 350 °F (175 °C). Line two large half sheet pans with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
In a large bowl, using an electric hand mixer (or using a stand mixer fitted with the paddle attachment), cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
Mix in the chopped Mini Eggs. The dough should be quite thick.
Scoop approximately 50 gram portions of the dough, rolling them into balls.
Place 7 cookies per cookie sheet, being sure to space them apart and stagger them. If you have extra Mini Eggs, you can garnish each scoop of dough with a few extra (whole and chopped).
Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
Let the cookies cool completely on the sheet pan while you bake the second pan.
Store in an airtight container.
Notes
Safety first: Chopping round, hard candies and ingredients can be dangerous because your knife can slip and the candy can roll. To "chop" the Mini Eggs safely, use a chef's knife and crush them with the blade, pressing down on them. The pressure will split the eggs in half or into large pieces with a few candy crumbs.
The longer you bake these cookies, the crispier they will be. If you like your cookies on the softer side, slightly underbake them.
If you find your cookies are spreading too much, it could be that you have mismeasured an ingredient or the butter and the dough is too warm.
If you find your cookies are too thick and don't spread at all when they bake, it could be that you have too much flour in the dough.