Double Chocolate Mini Egg Cookies

Hands down our favourite Easter treat has got to be those little bags of Cadbury Mini Eggs. There's something about them that is just so addicting. Once we open a bag we can't help but inhale every last one of them until there is nothing left....and this can happen in a matter of minutes. Does anyone else suffer from this addiction?!

In the spirit of this upcoming Spring season we decided the best way to kick things off is with a special Easter recipe using Mini Eggs....our favourite Easter treat! We got to work and made our classic double chocolate chip cookie, but decided to top them off with some chopped mini eggs.

The result.....delicious!

Once you have one....or five (no judgement over here), these might just become your new favourite Spring time cookie too!

Here is the recipe - Enjoy!

Double Chocolate Mini Egg Cookies

Ingredients
1/2 cup unsalted butter at room temperature
1/3 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup all purpose flour
1 tsp cornstarch
1/4 cup natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi sweet chocolate chips
approximately 3/4 - 1 cup chopped mini eggs

Directions
Preheat the oven to 350° F, and line a baking sheet with parchment paper. 

With a handheld mixer, or with a stand mixer fitted with the paddle attachment, cream butter and sugar together for 2 minutes until light and fluffy. Scrape down the sides of the bowl. Add in the egg, followed by the vanilla, mixing between additions until combined. Scrape down the sides of the bowl. 

In a small bowl, whisk together flour, cornstarch, cocoa, baking soda, and salt. Add the dry to the wet mixture, and beat on low speed until just combined. Add in the chocolate chips, and mix on low speed until evenly distributed. Set aside. 

Carefully chop the mini eggs into coarse pieces and place in a small shallow bowl or plate. When chopping the mini eggs, go slow because they tend to roll around everywhere! (Tip: cut the mini eggs down the middle first and place each halve cut side down on a cutting board for an easier chopping experience).  

Using a 1 tbsp cookie scoop or a spoon, scoop your cookie dough and roll into a ball. Place each cookie dough ball into the chopped mini eggs and lightly press down to about 1/2" thickness. Transfer onto a cookie sheet mini egg side up,  leaving about 1 1/2" space between each cookie. 

Bake cookies for about 9-10 minutes, until the edges have set but the centers appear soft. Let cookies cool on the cookie sheet for 10 minutes, and then transfer each cookie to a cooling rack to finish. 

Keep the cookies stored in an airtight container at room temperature. 

*Note - We used a small 1 tbsp cookie scoop and made 24 cookies. If you are using a larger scoop you will make less cookies, and you may have to increase the baking time by 1-2 minutes longer.