When I was a little girl – Easter used to be such a big thing. I mean, obviously the big bunny would come and visit, but we used to also always get fancy new dresses. We’d put bows in our hair and head to my grandparents place. The whole family would get together and we’d have a big feast. Turkey, potatoes, stuffing, veggies – the works.
And then, of course, there would be even more sweet treats for us waiting at Grandma and Grandpa’s. The Easter Bunny would make two stops for us kiddies – and we were not going to complain about that! LOL My grandparents used to ALWAYS give us these chocolate eggs which would have our names written in cursive in icing on them.
Nowadays…Easter really isn’t that big of a deal in our family. There aren’t as many kids around – really, just my nieces…and even they’re “getting too old for all of this.”
So, when a last minute Easter Sunday dinner was planned this year – I was excited, to say the least. While the Easter Bunny may not have visited my house (well, technically – he did, as I surprised mike with a treat that morning LOL) and I didn’t get a new dress (although I REALLY wish I did) – I took this last minute dinner as an opportunity to whip up some delish sweet treats for the fam.
Mini Egg Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups jumbo semisweet chocolate chips
- 1 jumbo bag of mini eggs*
*You’ll need a lot of mini eggs because you’ll place a couple on each cookie…and if you’re like me, eat a bunch along the way LOL
Prep Time = 20 minutes
Cook Time = 10 minutes (approximately, depends on your oven)
Preheat the oven to 375 degrees F
Sift the flour, salt, and baking soda together into a bowl and set aside
Cream together the butter and sugar until smooth. You can do this by hand…or, save your arm strength and use a stand mixer. I LOVE my Hamilton Beach 7 Speed Orbital Stand Mixer.
One at a time, beat in the eggs. Then, stir in the vanilla extract.
Slowly add the dry, sifted ingredients to form a soft dough.
Stir in all of the chocolate chips.
Place heaping teaspoonfuls of the dough onto ungreased baking sheets, about 2 inches apart.
You can either add a couple of the mini eggs before baking, which will have them seep into the cookies more so.
Or – you can add them as soon as you pull the cookies out of the oven, before letting them cool on the baking sheet.
Bake the cookies in the preheated oven for about 8 – 11 minutes. Keep an eye on them. Once you see the edges start becoming lightly golden – pull them out. Let them cool on the baking sheet for 5 minutes, then move them over to a wire rack to cool completely.
Bonus: Really, these Mini Egg Chocolate Chip Cookies can be made with or without the mini eggs…but, now that Easter has passed, a lot of stores have mini eggs on sale, so why wouldn’t you!?!?
Disclaimer: Hamilton Beach provided me my awesome Hamilton Beach 7 Speed Orbital Stand Mixer but all views are my own, and honestly – I looooove it.