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Easter Bunny & Mini Egg Cookies

Soft and chewy Easter cookies loaded with crunchy chocolate mini eggs for a festive spring treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 cup mini chocolate eggs crushed
  • 0.5 cup white chocolate chips optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, and salt.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Gradually combine dry ingredients with wet mixture.
  6. Fold in crushed mini eggs and chocolate chips.
  7. Scoop dough onto baking sheets and top with extra mini eggs.
  8. Bake 10–12 minutes. Cool before serving.

Notes

Chill dough for thicker cookies and avoid overbaking for soft centers.