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Easter Bunny & Mini Egg Chocolate Chip Cookies

Thick, chewy bakery-style chocolate chip cookies loaded with chopped candy eggs and topped with adorable chocolate bunnies.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp cornstarch
Mix-ins & Toppings
  • 1 cup semi-sweet chocolate chips
  • 1 cup candy-coated chocolate eggs roughly chopped (plus extra whole for topping)
  • 15 miniature milk chocolate bunnies for topping

Equipment

  • Stand Mixer or Hand Mixer
  • Large mixing bowls
  • Baking sheets
  • Parchment paper
  • Large cookie scoop

Method
 

  1. Whisk together flour, baking soda, baking powder, sea salt, and cornstarch in a bowl. Set aside.
  2. In a mixer, cream the softened butter, brown sugar, and white sugar until light and fluffy (2-3 minutes).
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Gradually mix in the dry ingredients on low speed until just combined. Do not overmix.
  5. Gently fold in the semi-sweet chocolate chips and the chopped candy-coated chocolate eggs.
  6. Scoop large balls of dough (approx. 3 tablespoons each) onto a lined baking sheet. Cover and chill in the fridge for at least 2 hours.
  7. Preheat oven to 350°F (175°C). Place chilled dough balls 2-3 inches apart on fresh parchment-lined baking sheets.
  8. Bake for 11-13 minutes until edges are golden but centers are still soft.
  9. Immediately upon removing from the oven, gently press 2-3 whole candy eggs and 1 mini chocolate bunny into the top of each hot cookie.
  10. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is mandatory for thick cookies that don't spread. Dough balls can be frozen for up to 3 months and baked directly from frozen (add 1-2 minutes to bake time).