Chocolate Chunk Mini Egg Cookies

These Chocolate Chunk Mini Egg Cookies are soft and chewy and jam packed with chocolate chunks and chocolate mini eggs. This recipe yields 28 cookies.

Happy Spring!!! Mother Nature gifted my city with 40 cm of gorgeous white powder. It looks like Christmas all over again! I think I spent about 45 minutes shovelling the driveway and removing snow from my vehicle.

Gotta love mother nature!

Chocolate Chunk Mini Egg Cookies:

These Chocolate Chunk Mini Egg Cookies are soft and chewy and jam-packed with chocolate chunks and chocolate mini eggs.

First, start by creaming the butter and sugar for about five to six minutes using the paddle attachment on a stand mixer (you can use a handheld mixer as well). Next, add brown sugar, eggs and vanilla extract, and mix on high for one minute. Add the dry ingredients to the mix and finally add the chocolate chunks and Cadbury Mini Eggs.

I do not chill my dough, (I don’t see the difference between chilling and not chilling) instead, I allow the cookie dough to rest for three minutes before scooping the dough and baking.

Bake the cookies at 350F for 12-15 minutes. Leave the cookies on the cookie tray for at least ten minutes before placing these delicious Chocolate Chunk Mini Egg Cookies on a cooking rack to cool.

Lets bake some cookies!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Butter.

Why You Will Love Chocolate Chunk Mini Egg Cookies!

• These cookies are crispy and chewy.
• This recipe is made with lactose free butter.
• These cookies are jam packed with chocolate chunks and Cadbury Mini Eggs.
• This recipe can be baked with the kiddos during the Easter weekend.

Recipe At A Glance:

Eggs: You will need two eggs at room temperature.

Sugar: You will need 1/3 cup of granulated sugar.

Brown Sugar: You will need one cup of brown sugar.

Flour: You will need three cups of all purpose flour.

Baking Soda: You will need 1 tsp.

Salt: 1 tsp of salt.

Vanilla Extract: You will need one tbsp.

Butter: You will need one cup of butter for this recipe. I used lactose free butter.

Chocolate Chunks: Entire bag of chocolate chunks – the more chocolate the better!

Cadbury Mini Eggs: You will need the entire bag.

Equipment Needed:

Spatula: For scraping the sides of the mixing bowl.

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl or Stand mixer Bowl: For the ingredients.

Small Bowl: For cracking your eggs.

Handheld Mixer or Kitchen Aid Mixer: For mixing.

Whisk: For mixing the dry ingredients and removing the lumps.

Cookie Sheet: For baking.

Parchment Paper: To bake your cookies on.

To get similar posts delivered to your email, join and subscribe. Share your thoughts below if you’ve tasted Chocolate Chunk Mini Egg Cookies.

Step By Step Instructions:

Step One:

Preheat your oven to 350F

Gather all your ingredients, grease your cookie tray, measure everything then set aside.

Step Two:

Add butter and sugar to a stand mixer bowl, and use the paddle attachment to cream the butter and sugar for about ten minutes.

Step Three:

Add in the brown sugar, vanilla extract and eggs then mix again.

Step Four:

Add the dry ingredients to the bowl and mix. Add the chocolate chunks and Cadbury mini eggs to the bowl and give the cookie batter a final mix until everything is fully incorporated.

Step Five:

Allow the cookie dough to rest for a couple of minutes before scooping the cookies onto a cookie tray. Place the cookies two inches apart on the cookie tray and bake for 12 minutes.

Step Six:

Once you notice the cookies start to brown, remove the cookies from the oven. Leave the cookies on the cookie tray for ten minutes before placing the cookies on a cooling rack to fully cool.

Serve with milk or on its own and enjoy!

Did you make these Chocolate Chunk Mini Egg Cookies? leave a star rating and review below. This helps other readers and helps with supporting my blog! To stay up to date with the newest recipes, join my email list and be sure to follow me on Pinterest

Storing And Freezing:

Leftovers? No problem! Allow the cookies to cool completely at room temperature and store them in an airtight container, cookie tin, or a resealable bag. Storing the cookies in an airtight container will keep the cookies fresh for up to two weeks.

If you need to freeze these AAAMAZING cookies, once the cookies have cooled down completely, place the cookies on a cookie tray and add them to the freezer for about one hour. Once the cookies are frozen, add the cookies to a freezer-safe container or resealable plastic bag and seal the bag tightly to prevent freezer burn. Frozen cookies can last up to two months.

Once you are ready to enjoy Chocolate Chunk Mini Egg Cookies again, take the cookies out of the freezer and allow them to thaw at room temperature for about half an hour.

Frequently Asked Questions?

How do I crush the Cadbury chocolate eggs?

Place the chocolate eggs in a Zip-loc bag and use a meat tenderizer or rolling pin (something heavy) to crush the eggs. This method is a lot easier than simply cutting the eggs in half. As a bonus, you will get tiny crumbs from the chocolate eggs that add texture to the cookies.

Why do I need to cream the butter and sugar?

Creaming the butter and sugar together creates a light and airy mixture. Creaming both ingredients together adds tiny air bubbles to the mixture, resulting in softer cookies.

Can I use a handheld mixer instead of a stand mixer?

Yes, you can! I use a stand mixer because it is easier to mix, but a handheld mixer works just as well.

Chocolate Chunk Mini Egg Cookie Tips:

#1: When storing leftover Chocolate Chunk Mini Egg Cookies place a slice of bread in the airtight container with the cookies to keep them fresh longer. The bread will absorb any excess moisture and will keep the cookies soft.

#2: Using parchment paper can help prevent the cookies from sticking to the pan.

#3: When crushing the Cadbury chocolate eggs, add them to a Ziploc bag and use a meat tenderizer or rolling pin to crush the eggs.

3#:Never overbake cookies. You want the cookies to be somewhat underbaked AFTER you pull them out of the oven. The cookies will continue to bake on the cookie sheet after they’ve been pulled from the oven.

Variations:

• Instead of chocolate chunks, try white chocolate chips.
• Add mini chocolate chips to the batter for more chocolate and sweetness.
• Instead of butter try margarin or shortening.

More Delicious Recipes!

If you enjoyed my Chocolate Chunk Mini Egg Cookies recipe, have a look at my Chocolate Brownie recipe or my Chocolate Chip Cookie recipe made with brown butter.

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Chocolate Bundt Cake Recipe.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

P.S. Subscribe to my blog to receive notifications whenever I post.