Celebrate Easter with these soft, chewy Easter Egg Cookies topped with colorful mini eggs. Quick, easy, and perfectly sweet!
Preheat oven to 350°F. Beat butter and sugars until creamy, then mix in eggs and vanilla. Gradually add whisked dry ingredients, mixing until almost combined.
Crush mini eggs. Stir in crushed mini eggs and chocolate chunks. Chill dough for 30 minutes until firm enough to roll.
Scoop 1 ½ tbsp dough into balls and place on a lined baking sheet.
Bake for 10–12 minutes. Decorate with extra mini eggs and chocolate while hot.
Let cookies cool on the pan for 5–10 minutes, then transfer to a wire rack. Enjoy soft, buttery cookies!