These Super Moist Mini Eggs and Chocolate Chips cookies are perfect for Easter celebrations.
Packed with milk chocolate chips, creamy white chocolate, and crunchy Cadbury Mini Eggs, this cookie recipe is an irresistible fusion of textures and flavors. Whether you're baking for an Easter gathering or simply satisfying a sweet tooth, these cookies will quickly become your go-to recipe.
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The Ingredients
- All-Purpose Flour: Stick with all-purpose flour for the best texture and structure in your cookies. For a slightly nuttier flavor, you can use whole wheat flour, but the cookies may turn out denser. If you're looking for gluten-free options, a 1-to-1 gluten-free flour blend works well.
- Canola Oil: Canola oil makes these cookies extra moist. If you prefer, you can substitute it with melted butter or coconut oil.
- Mini Eggs: Cadbury Mini Eggs are the star of this recipe! You can find them in most grocery stores, especially around Easter. If they're unavailable, substitute with other candy-coated chocolate.
- White Chocolate: For creamier cookies, use high-quality white chocolate chips. If you're not a fan, you can swap them for dark or semisweet chocolate chips.
- Milk Chocolate Chips: Feel free to mix it up with semisweet or dark chocolate chips for a richer flavor.
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How to Make the Super Moist Mini Eggs and Chocolate Chips Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, use an electric hand mixer or stand mixer to beat the canola oil and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense.
Step 5: Add the Chocolates and Mini Eggs
Fold in the milk chocolate chips, white chocolate chips, and crushed Cadbury Mini Eggs using a rubber spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the dough.
Tips for Perfect Cookies
- Don't Overbake: The cookies will continue to bake on the hot baking sheet after being removed from the oven. Take them out when the edges are set, but the centers are slightly soft.
- Room Temperature Ingredients: Make sure your eggs are at room temperature for better mixing.
- Crush Mini Eggs Gently: Place the Mini Eggs in a zip-top bag and use a rolling pin to crush them lightly. Avoid turning them into powder.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Variations
- Peanut Butter Twist: Add ½ cup of peanut butter to the wet ingredients for a nutty twist.
- Oatmeal Cookies: Replace ½ cup of flour with quick oats for added texture.
- Nutty Crunch: Stir in ½ cup of chopped pecans or walnuts for a crunchy element.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
What to Serve With These Cookies
These cookies are perfect on their own, but if you're looking for pairings, try serving them with:
- A cold glass of milk
- A warm cup of coffee or hot cocoa
- Vanilla ice cream for an indulgent dessert
FAQ
Absolutely! Dark chocolate adds a richer flavor and pairs well with the Mini Eggs.
While it's not mandatory, chilling the dough helps control spreading and results in thicker cookies.
Yes, this recipe doubles beautifully. Just ensure you have enough baking sheets and space in your oven.
Mini Eggs and Chocolate Chips Cookies
Equipment
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the canola oil and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense.
- Fold in the milk chocolate chips, white chocolate chips, and Cadbury Mini Eggs using a rubber spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of cookie dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This will ensure soft, moist cookies.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough in scoops on a baking sheet. Once frozen, transfer the dough balls to a zip-top freezer bag. Bake straight from frozen, adding an extra 1-2 minutes to the bake time.
- Baked Cookies: Freeze baked cookies in an airtight container or zip-top bag for up to 3 months. Thaw at room temperature before serving.
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