The most delicious chocolate chip cookie recipe loaded with colourful add ins like rainbow sprinkles and mini eggs, these melt in your mouth cookies will become a staple recipe for all of your Easter gatherings.
Easter Eggsplosion Cookies
Prep Time: 15 minutes Cook Time: 12 minutes Yield: 18 large cookies
1 cup salted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 & 1/4 cup all purpose flour
1 tsp baking soda
A dash of salt (about 1/2 tsp)
1 cup semi sweet mini chocolate chips
1 cup + 1 cup mini chocolate eggs, divided
1/4 cup + 2 tbs pastel rainbow sprinkles, divided
Preheat the oven to 375 degrees F. In a kitchen mixer using the paddle attachment, beat the butter and sugars together over medium speed till light and fluffy, 2-3 mins. Add the vanilla and egg and continue to beat another 1-2 mins till fully incorporated.
Add the flour, baking soda, and salt and beat over low speed until the dough comes together and all the flour has been fully mixed in.
Add the chocolate chips, 1 cup of chocolate mini eggs, and 1/4 cup of rainbow sprinkles. Stir one final time on low speed until just incorporated. You want the eggs to just start to break, but don’t over-mix or you will completely crush the eggs.
Use a large cookie scoop (1.96 inches)
Press the cookies down slightly to flatten the top. Press 1-2 whole mini chocolate egg(s) into the top of each cookie. Crush the remaining mini eggs and sprinkle them evenly between all of the cookies. Sprinkle each cookie with the remaining 2 tbs of rainbow sprinkles. Bake for 10-12 minutes until golden and puffy on top. Let cool for 10-15 minutes to let the cookies set before serving.