Small Batch Easter Egg Chocolate Chip Cookies

Close up of an Easter candy cookie loaded with chocolate chips.

5 from 2 reviews

Small Batch Easter Egg Chocolate Chip Cookies

The classic chocolate chip cookies gets a makeover with this easy small batch Easter egg chocolate chip cookie recipe! These festive spring cookies are buttery, chewy, and filled to the edges with mini chips and Easter egg mini malt candy. The cookies are the perfect companion to all the Easter candy in your basket!

Prep Time10

Cook Time12

Chill15

Total Time37

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 184kcal

Author: Erin Cernich

Equipment

Ingredients

⅓ cup, plus 2 tablespoons bread flour or all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
3 ½ tablespoons unsalted butter, room temperature
¼ cup light brown sugar
1 tablespoon organic cane sugar or granulated sugar
1 large egg yolk, room temperature
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips or regular chocolate chips
¼ cup malt ball Easter candy, roughly chopped

Instructions

In a small mixing bowl, whisk together the flour, baking soda, and salt.
⅓ cup, plus 2 tablespoons bread flour, ¼ teaspoon baking soda, ¼ teaspoon salt
In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat on medium-high speed for about 2 minutes until smooth and creamy. Add the egg yolk and vanilla. Contiue to beat until fully mixed and smooth.
3 ½ tablespoons unsalted butter, room temperature, ¼ cup light brown sugar, 1 tablespoon organic cane sugar, 1 large egg yolk, room temperature, ½ teaspoon vanilla extract
Sprinkle the dry ingredients over the wet and mix until no dry streaks remain and a dough forms. Add the chocolate chips and candies and stir into the dough with a wooden spoon or spatula. Tip - The Easter egg candy candy be cumbersome to try to chop with a knife. Place the Easter egg candies in a plastic baggy and whack with a rolling pin to make smaller pieces.
2 tablespoons mini chocolate chips, ¼ cup malt ball Easter candy, roughly chopped
Cover and chill the dough for 15 minutes.
While the dough is chilling - Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Using a medium cookie scoop, scoop the dough into 6 equal portions. Roll the dough into a ball with your hands and place at least 2 inches apart on the baking sheet. Ever so slightly, flatten the cookie dough balls. Tip - Place a few extra chocolate chips and/or candy pies on the tops of the cookies before baking for a pretty appearance.
Bake for 12 to 14 minutes or until the edges are golden brown. For a crispier cookie, bake for an exta 1 to 2 minutes. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely. Tip – To get perfectly round cookies, swirl a round cookie/biscuit cutter (larger than the cookie) around the cookie when they first come out of the oven.
The cookies can be stored covered at room temperature for up to 1 week.

Notes

Serving Size - This is a small batch recipe that can be doubled. Instead of using two egg yolks, I recommend 1 whole egg for a double batch.
Yield - The recipe as written using a medium cookie scoop will yield 6 cookies.
Bread Flour - I like to use bread flour for my chocolate chip cookies to make they extra chewy. You can swap all-purpose flour 1:1.
Easter Candy - Swap in any holiday candy you like!
Storing - Baked cookies can be stored covered at room temperature for up to 1 week.
Freezing Cookie Dough - The cookie dough can be frozen for up to 3 months. Prepare the cookies all the way to shaping (this includes chilling the dough), then place in a tightly sealed freezer bag. Either thaw in the refrigerator then bake, or bake from frozen and add 2 to 3 extra minutes of bake time.
Freezing Baked Cookies - Baked cookies can be frozen for up to 3 months. Place in a tightly sealed freezer bag. Thaw at room temperature.

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