This recipe upgrades classic chocolate chip cookies with Christmas-themed mini eggs – festive, delicious, and addictive too!
The recipe for this cookie was inspired by Chrissie at The Busy Baker. I absolutely adore Chrissie and her blog – you must take a visit; she’s a great resource for the at-home cook! She made an Easter version and I just had to make this chocolate chip version of Christmas Mini Egg Cookies!!
When it comes to chocolate, I’ve always been a big fan of milk chocolate and have never really succumbed to the hipness of dark chocolate. In addition, I’m a Cadbury guy at heart and not too fond of anything else.
These cookies are meant to be fun and whimsical. I find that in any situation where I get to chop things up, it releases frustration, so there’s that too! Put on some Christmas music; it’s time to bake!
CADBURY OR HERSHEY?
Both of them will work perfectly in this recipe. So, whether your a Cadbury fan or a Hershey fan, there’s room at the table for both parties! Okay – so confession time – even though I love Cadbury Mini Eggs, I actually used the Hershey brand for this particular recipe.
Cadbury does make a holiday version of their mini eggs that are coloured red, white, and green – just like the ones you see in the photos. And, of course, Hershey makes a holiday mini egg too (called Eggies) that is also red, white, and green.
When baking, as much as I love Cadbury, I will opt for the Hershey brand because their colours are much more bright and vivid. I want the bright reds and greens to pop on the cookie, so Hershey wins the battle this time. Again, either will work just fine!
TO HOW “ROUGHLY CHOP” YOUR MINI EGGS:
The Lord Byron that is always in a hurry to get things done, wanted to toss the mini eggs into the food processor and give them a few pulses to roughly chop them up. But, I knew that would make a mess of the mini eggs and it just wouldn’t do.
Battling that impatient Lord Byron is the one who tries hard to exercise patience and to slow down so that things are done right the first time. So, rather than pulse the mini eggs, I used a knife to chop each one individually. Here’s how:
Hold the egg firmly with your thumb and index finger. Place a sharp knife securely onto the top of the egg. In one quick move, push down and slice the egg into two. You’ll get nice halves for the most part, but sometimes, the eggs will split into several pieces.
Pick through the chopped mini eggs. Save the nicely cut eggs for the tops of the cookie. The rest can be thrown into the cookie dough. Optionally, you don’t have to top the cookies with egg pieces at all and you can just toss them all into the dough.
HOW DO I STORE THESE?
Once the Christmas Mini Egg Cookies are completely cooled, you can stack them quite nicely in a food-safe container. If you give them time to cool, the chocolate will harden and not stick to the other cookies when you pile them into a container.
Place the container in the freezer and just remove as many as you’d like at a time. To thaw, place on a wire cooling rack so that air can circulate around the cookie. This will ensure the cookie defrosts properly.
So, that’s it! Thanks to Chrissie, we’ve got a very merry and whimsical chocolate chip cookie that is all dressed up for the holidays with lots of festive mini eggs. Enjoy!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
If you loved this recipe, here are some others that might interest you as well:
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Christmas Mini Egg Cookies
- 1 cup butter, softened
- 3/4 cup brown sugar, lightly packed
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups Christmas Cadbury Mini Eggs, roughly chopped
- 1 1/2 cups mini milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, beat together the butter and both sugars using a hand-held mixer.
- Add the eggs and vanilla extract. Beat into the butter mixture.
- Add the flour, baking soda, and salt and incorporate until just mixed through.
- Add 1 cup of the chopped Cadbury Mini Eggs and 1 cup of the mini milk chocolate chips. Stir into the cookie dough with a spatula.
- Using a cookie scoop, portion heaping tablespoons onto the prepared baking sheet. Top each cookie mound with some of the remaining Mini Eggs and mini chocolate chips.
- Bake for 11 minutes. Remove from oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.
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