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!
Small Batch Chocolate Chip Easter Egg candy Cookies
The Easter bunny called and said he wants a freshly baked small batch of chocolate chip cookies. And to honor the Spring celebration, and the bunny, we are adding festive Easter mini egg malt candy.
And even though we are adorning the classic chocolate chip cookie with extra candy, everything we love about a good chocolate chip cookie remains the same!
- Chewy – As with most of the cookie recipes on the blog, I favor a cookie that is chewy. To ensure the perfect texture, we use bread flour for this recipe to help with the chew factor.
- Buttery – Is it even a chocolate chip cookie without the butter? I say not! Even my gluten free chocoalte chip cookies showcase rich butter to deliver the hallmark flavor.
- Simple, yet complex – When you combine butter, 2 kinds of sugar, vanilla, salt, and chocolate chips, you can guarantee you’re about to enjoy a cookie that sings a symphony of flavors!
- Easy – Only a few ingredients and a little more than 30 minutes, and you’re well on your way to enjoying one delicious Easter egg candy cookie!
How To Make A Small Batch Of Easter Cookies
1. Select Your Easter Candy And Give It A Rough Chop
Have fun with this part! I like anything malt – hello malted milk ball ice cream! – and the Whoppers mini egg candy make the classic chocolate chip cookie infinitely better!
And the great thing about Easter is it presents a basket full of candy to choose from – like Cadbury mini chocolate eggs and Reese’s peanut butter eggs would be delightful too!
Give the candies a rough chop to have various sizes and shapes. Pro tip: Trying to cut the round egg candy with a knife can be a challenge. Place the candy in a plastic bag and give them a couple whacks with a rolling pin to break them up instead!
2. Whisk Together The Dry INgredients
Toss your 3 easy ingredients into a bowl – bread flour, baking soda, and salt – and give them a whisk to combine.
Using bread flour in the Easter egg chocolate chip cookies may seem different. But hear me out. The reason I like to use bread flour is it has more protein in it, which will make the cookies extra chewy.
However, if you don’t have bread flour on hand, you can swap in all-purpose flour 1:1 and still achieve a delicious cookie.
3. Combine The Wet INgredients
Next up is to mix the wet ingredients for the Easter egg chocolate chip cookies. All of your refrigerated wet ingredients should be at room temperature. When all of the ingredients start at the same temperature, mixing will be easier and the cookies will bake evenly.
Add the butter, granulated sugar, and light brown sugar to a mixing bowl. Use a hand mixer to mix for about 2 minutes until creamy and combined.
4. Finish Up The Wet Ingredients
Add the egg yolk and vanilla to the creamed butter and sugar. Continue to mix until well combined – about another 30 seconds.
5. Combine The Wet and Dry Cookie Ingredients
Your chocolate chip cookie dough is well on its way! Sprinkle the dry ingredients over the wet. Keep using the hand mixer for this part. Chocolate chip cookie dough can be pretty firm, so lets have the handy mixer do the hard work!
Here comes the best part – the chocolate chips and mini Easter egg malt candy! Toss the goodies into the dough and use a wooden spoon or spatula to mix. This way, the candy and chocolate chips stay intact.
Pop the cookie dough in the fridge for about 15 minutes to give the dough a little time to hyrdrate and develop flavor.
6. Shape And Bake The Easter Egg Cookies
Once your chocolate chip cookie dough has chilled for a few minutes, it’s time to shape them. Use a medium cookie scoop to scoop out 6 equal portions. The cookie scoop is the baker’s best friend when it comes to making cookies that are the same size.
*Once you have your tasty cookie dough balls, you can press down on them ever so slightly to make sure we get flat, even cookies.
Bake the cookies at 350F degrees for about 12 minutes. The edges will be slightly golden and the centers will still look a little doughy – this will yield a tasty chewy cookie!
7. Enjoy Your Sweet Easter Egg Cookies!
Your cookies are ready! Enjoy them warm if you just can’t wait, or let them hang out and cool on a cooling rack until your little chicks and bunnies are ready to devour them!
FAQ
I use a biscuit cutter that is larger than the cookie and swirl the cookie around inside the cutter. You will want to do this as soon as the cookies come out of the oven and are still warm.
Yes, they will still be delicious. I like to give the chocolate chip cookie dough a brief chill in the refrigerator to let the dough hydrate and develop flavor. If you skip the chill, your cookies may spread a little more.
These cookies will do fine covered at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months in a tightly sealed freezer bag.
Yes! Chocolate chip cookie dough freezes beautifully. Prepare the cookies all the way through shaping (include the brief chill in the fridge), then place the cookie dough balls in a tightly sealed freezer bag for up to 3 months. Bake from frozen and add a couple extra minutes of bake time. Or, thaw in the refrigerator, then bake as instructed.
Small Batch Easter Egg Chocolate Chip Cookies
Ingredients
- ⅓ cup, plus 2 tablespoons bread flour (or all-purpose flour)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3½ 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.3½ 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.
RECIPE 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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about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
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