Soft and chewy with a gooey center, these cookies have crispy edges and are packed with mini eggs. My recipe is egg-free and super easy to make. You can even freeze the dough, so you have fresh cookies whenever a craving hits!
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Chocolate Stuffed Mini Egg Cookies
- Category: Dessert
Ingredients
Scale
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup melted dairy-free butter or regular butter
- 3 tablespoons soy yogurt or thick full-fat yogurt
- 1 cup crushed mini eggs or dairy-free alternative
- ½ cup chocolate chips
- 12 teaspoons frozen chocolate spread of your choice
Instructions
Prepare the Trays:
- Line two baking trays with parchment paper and set aside.
Make the Dough:
- In a large bowl, cream together the melted butter and both sugars until smooth.
- Mix in the yogurt until well combined.
- Add the flour and baking soda, mixing until just combined. Avoid overmixing.
- Fold in the crushed mini eggs and chocolate chips.
- Chill the dough in the fridge for at least 30 minutes.
Form the Cookies:
- Scoop out 12 portions of the dough. Flatten each portion and fill the center with 1 teaspoon of the frozen chocolate spread.
- Seal the dough around the chocolate spread to form a ball and place on the baking trays.
- Chill the dough balls in the fridge for at least 30 minutes, or freeze for later baking.
Bake:
- Preheat the oven to 340°F (170°C).
- Bake the cookies for 8-12 minutes, or until the edges are golden and the centers are set.
Shape and Cool:
- If needed, use a large cookie cutter to reshape the cookies while they’re still warm.
- Let them cool on a wire rack before enjoying.
