It's Easter week, so I'm busy eating every Cadbury mini egg I can get my hands on, and thinking giddily about next week when there is a good chance I'll find some on mega-discount. I'm not afraid to admit that, while I'm usually pretty committed to eating very little processed food, mini eggs are possibly my biggest guilty pleasure that I don't actually feel guilty about. They're amazing and the annual sugar overdose is totally worth it. 

So, when my babes asked for chocolate chip cookies (which he knows means they'll be in his hands within 24 hours, no questions asked) I couldn't help but suggest we swap out the chocolate chips for mini eggs. Mini egg cookies!?!?! How did I never think about this before this week? I'm seriously flabbergasted. 

Thankfully, I've got a trusty chocolate chip cookie recipe on hand (thanks in part to Ashley Rodriguez of Not Without Salt) so making these cookies was as simple as swapping out the chocolate for mini eggs chopped in half. I'll just let you ogle some photos then get straight to the recipe. 

These sweeties would be a great Easter basket treat, something to share with friends this week, or a post-Easter candy sale project! 

Mini Egg Cookies 

1 3/4 cups all purpose flour or whole wheat pastry flour (or half and half!) 

3/4 tsp baking soda 

heaped 1/4 tsp salt 

1/8 tsp ground allspice

1/2 cup unsalted butter, softened 

2 Tbsp cane sugar 

2 Tbsp turbinado sugar (use brown sugar if you can't find / don't have turbinado) 

3/4 cup plus 2Tbsp light brown sugar 

1 tsp vanilla

1 large egg  

1/2 pound mini eggs, roughly chopped in half

  • Combine the dry ingredients in a medium bowl and whisk them to combine. That is the flour, baking soda, salt, and allspice. Set aside. 
  • Using a stand mixer with the paddle attachment, a hand mixer, or a strong arm and a wooden spoon, cream the butter, sugars, and vanilla for about 3 minutes. The turbinado sugar will not dissolve, but the rest of the sugars should incorporate into the butter. 
  • Scrape the sides of the bowl, then add the egg and continue mixing until it is fully incorporated and the mixture takes on a slightly lighter color, about 1 minute. 
  • Add half of the dry ingredient mixture and mix on the lowest setting until the flour is just starting to incorporate. Add the rest and continue mixing on the lowest setting until just a few streaks of flour remain. Add the mini eggs and mix until just incorporated. 
  • Scoop the dough onto parchment or silicone covered baking sheets, using a cookie scoop or a spoon. I like to make big cookies to ensure a soft center, but any size you like will work! 
  • Bake at 375 for 8-14 minutes, depending on the size of your cookies.