These mini egg cookies are packed with chocolate chips and chocolate mini eggs and are ready to eat in half an hour! With crispy edges, chewy centres, pools of melted chocolate chips and crunchy mini eggs, they are a delicious Easter cookie!
Chocolate mini eggs are so fun to use in Easter baking, and transform so many things into Easter treats! From mini egg brownies to filling chocolate nests, they also make the prettiest Easter cookies too!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Plain flour – also known as all purpose flour.
- Baking soda – this raising agent helps gives the cookies a chewy rather than cakey texture.
- Baking powder – another raising agent that, together with the baking soda, helps give the cookies a great texture.
- Sea salt – a pinch of salt enhances the flavour.
- Butter – you can use either salted butter or unsalted butter. If using salted butter leave out the pinch of salt.
- Light brown sugar – light soft brown sugar adds flavour, and using more brown sugar than white sugar helps produce a softer cookie.
- Granulated sugar – granulated sugar gives the cookies crispy edges.
- Egg – I use size large eggs which weigh approx. 60g / 2 oz. Use a room temperature egg for the best results.
- Vanilla extract – or vanilla bean paste.
- Milk chocolate chips – or substitute with dark (semi sweet) or white chocolate chips, or roughly chopped chocolate.
- Mini eggs – I like to use Cadbury mini eggs but any other brand of mini eggs will work fine.
How to make these Easter cookie
Please scroll down to the recipe card at the end of the post for the full recipe.
- Dry ingredients: Sift the flour, baking soda, baking powder and salt into a medium bowl.
- Butter and sugars: Whisk the butter with the brown sugar, granulated sugar and vanilla together until light and fluffy.
- Egg: Add the egg and whisk in.
- Combine wet and dry ingredients: Mix in the dry ingredients with a large spoon.
- Add mini egg and chocolate chips: Tip in the chocolate chips and two thirds of the mini eggs that have been roughly chopped.
- Scoop and bake: Fold the eggs and chocolate chips in to the cookie dough. Place scoops of dough onto lined baking tins, top with 2-3 whole mini eggs then bake until the edges are lightly golden brown.
FAQ
Can I freeze mini egg cookies?
Yes! You can freeze both the raw cookie dough and baked mini egg cookies.
Do mini eggs melt in the oven?
Whilst the chocolate centres of the mini eggs melt in the oven, their hard shells keep the chocolate contained. Whilst the shells may crack in the heat, the chocolate won’t ooze out.
What can I use instead of mini eggs?
M&Ms, smarties or other candy coated chocolate would all be delicious instead of mini eggs.
My recipe tips
- Note – mini eggs are not to be consumed by children under the age of 4.
- Press the mini eggs in to the top of the cookies – otherwise they can roll off during baking.
- The cookies taste best on the day they are made, when the edges are crisp and the chocolate chips are melting…the next day the edges soften slightly, however they are still delicious!
- I prefer to put 6 cookies on each tray, however this means that you have to cook one and a half batches, so if you want to have the oven on for less time, cook 9 on each tray.
Make ahead/storage
- Room temperature: Store in an airtight container at room temperature for up to 1 week.
- Freeze:
- Raw cookie dough – Freeze the balls of raw cookie dough for up to 3 months. Cook them from frozen, adding 1-2 minutes to the bake time.
- Baked cookies – wrap the cookies well and freeze for up to 3 months.
Why not try…
You may also like these other easy Easter baking recipes:
Mini Egg Cookies
Author: Robyn
These soft and chewy mini egg cookies are packed with chocolate chips and chocolate mini eggs and are the perfect Easter treat! They don't require any chilling and are ready to eat in half an hour!
Equipment
- Large mixing bowl and hand held or a stand mixer
- 2-3 baking sheets lined with baking paper / parchment paper
- Medium sized cookie scoop or tablespoon
Ingredients
- 160g (1 ¼ c ) plain flour (all purpose flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 115g (½ c) butter softened
- 100g (½ c packed) light brown sugar
- 70g (⅓ c) granulated sugar
- 1 egg size large
- 1 teaspoon vanilla extract or vanilla bean paste
- 60g (⅓ c) chocolate chips milk or dark chocolate
- 125g (½ c) mini eggs roughly chop ⅔, leaving ⅓ whole for the top
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 350˚F.
- Line 2-3 baking sheets with parchment paper or silicon baking mats.
- Sift the flour, baking soda, baking powder and salt into a medium bowl.
- Whisk the butter with the brown sugar, granulated sugar and vanilla together until light and fluffy.
- Add the egg and whisk in, then add the dry ingredients and mix together with a large spoon or spatula.
- Fold in the chocolate chips and the roughly chopped mini eggs (leaving the whole ones for the top of the cookies).
- Using a cookie scoop or tablespoon, place balls of cookie dough on the lined baking sheets, leaving room in between to allow for the cookies to spread slightly.
- Gently press 2-3 mini eggs in the top of each ball of cookie dough.
- Place in the preheated oven and bake for 10-12 minutes, until the edges are light golden brown.
- Cool on the baking sheet for 5-10 minutes, then carefully transfer the cookies to a wire rack and leave to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
INGREDIENTS
- Plain flour – also known as all purpose flour.
- Baking soda – this raising agent helps gives the cookies a chewy rather than cakey texture.
- Baking powder – raising agent that, together with the baking soda helps give the cookies a great texture.
- Sea salt – a pinch of salt enhances the flavour.
- Butter – you can use either salted butter or unsalted butter. If using salted butter leave out the pinch of salt.
- Light brown sugar – light soft brown sugar adds flavour, and using more brown sugar than white sugar helps produce a softer cookie.
- Granulated sugar – granulated sugar gives the cookies crispy edges.
- Egg – I use size large eggs which weigh approx. 60g / 2 oz. Use a room temperature egg for the best results.
- Vanilla extract – or vanilla bean paste.
- Milk chocolate chips – or substitute with dark (semi sweet) or white chocolate chips, or roughly chopped chocolate.
- Mini eggs – I like to use Cadbury mini eggs but any other brand of mini eggs will work fine.
- Note – mini eggs are not to be consumed by children under the age of 4.
- Press the mini eggs in to the top of the cookies – otherwise they can roll off during baking.
- The cookies taste best on the day they are made, when the edges are crisp and the chocolate chips are melting…the next day the edges soften slightly, however they are still delicious!
- I prefer to put 6 cookies on each tray, however this means that you have to cook one and a half batches, so if you want to have the oven on for less time, cook 9 on each tray.
Nutrition
Calories: 171kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 126mgPotassium: 32mgFiber: 0.2gSugar: 15gVitamin A: 191IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
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