These mini egg cookies are the perfect, simple cookies for the Spring season. They’re made with a basic chocolate chip cookie base that are soft in the middle with crushed mini egg chocolate sprinkled throughout for extra crunch and malted flavour.
These cookies are made with the quintessential Easter candy that everyone knows. Are these mini egg cookies basic? Probably. But I like to think of them as classic, not basic. I love how the pastel coloured mini eggs look on top of these cookies. They make them just a little more exciting and seasonal for Easter.
I prefer my mini egg cookies to be soft and thick with an underbaked middle so that it stays soft. The chocolate candies in these cookies does make them quite sweet but it’s a matter of preference. To make them less sweet, I would recommend either using dark chocolate as a mix-in alongside the mini eggs or only use a couple handfuls of chopped mini eggs to decorate the tops of the cookies instead of mixing them all in (since you can’t see the pretty pastel colour when they’re mixed in anyways).
Why you’ll love this recipe
- These mini egg chocolate chip cookies are soft and thick and so delicious.
- You don’t need to chill the cookie dough but you can if you want. Just scoop and bake right after mixing!
- It’s a fun way to make a classic cookie recipe suitable for the Easter holiday.
- You can pre-scoop the cookie dough balls and bake them on another day or freeze them and bake them later whenever you need a pick-me-up.
Ingredients
- All-purpose flour
- Cornstarch - This is my ”secret” ingredient that I always add to my cookies to make them softer.
- Baking powder
- Baking soda
- Salt
- Unsalted butter - Must be softened to room temperature.
- Granulated sugar
- Brown sugar
- Egg - I always use large sized eggs in my recipes.
- Egg yolk - Save the egg white for lunch or for other recipes.
- Vanilla extract
- Chocolate mini eggs - I’m most familiar with the mini eggs from Cadbury but there are many other brands that make them. They’re milk chocolate egg-shaped chocolates coated in a pastel shell with a malted flavour. Carefully chop these into pieces. If they’re rolling around too much, you can also put them in a ziploc bag and crush them by smacking them with a rolling pin.
- Milk or dark chocolate - Roughly chop this as well. I use half mini eggs and half chocolate because mini eggs don’t melt in the same way as regular chocolate does. The chocolate gives the cookies a nicer speckled look and creates melty pools of chocolate within and on top of the cookies.
How to make mini egg cookies
Prep - Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Mix cookie dough - In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, use an electric mixer on low-medium speed to beat the butter until smooth and creamy. Beat in the granulated sugar and brown sugar until incorporated. Finally, beat in the egg, egg yolk, and vanilla extract until smooth.
Add mix-ins - Add in the flour mixture and briefly mix on low speed until almost combined but with some patches of flour remaining. Add in the chopped mini eggs and chocolate, reserving a handful of each for topping, and finish folding together with a spatula until just combined.
Scoop cookie dough - Use a 3” (4 tablespoon) cookie/ice cream scooper to scoop out balls of dough. Release dough balls on lined baked sheet, about 2-3” apart to leave room for spreading. Press a few pieces of chopped mini eggs and chocolate that you saved earlier on top of each dough ball.
Bake - Bake your mini egg cookies for about 12 minutes. The cookies should still be very soft and will continue to bake and firm up after removing from oven.
Shape cookies - Use a large round cookie cutter to swirl around the cookies to make them perfectly round or use a fork to push in any uneven edges while the cookies are still soft. Let cookies cool for 10 minutes before tranferring to a wire rack to cool completely or enjoy while still warm.
Freezing cookie dough
To freeze unbaked cookie dough, scoop the dough out into balls with a scooper. Place them on a flat baking tray or cutting board and place the whole tray in the freezer for 15-30 minutes until they become hard to the touch. Transfer all the dough balls to a freezer bag and freeze for up to 2 months.
Thaw the cookie dough balls in the fridge overnight or at room temperature for a few hours. Bake at the original temperature and time.
To bake the cookie balls straight from the freezer, preheat the oven to about 20-50 degrees lower than the originally instructed temperature. Bake the frozen cookie dough for 2-5 minutes longer than the original time.
Frequently asked questions
Store these cookies in an airtight container or ziploc bag at room temperature for up to 1 week.
Yes, you can freeze baked cookies by storing them in a freezer bag for up to 2 months. Thaw them in the fridge overnight and let them come back to room temperature before eating.
Use a circular cookie cutter that is about 1” bigger than your finished cookies. Immediately after taking the cookies out of the oven, place the round cutter around each cookie and swirl the cookie around inside of the ring a few times while they’re still soft, knocking the uneven edges inwards. Alternatively, use a fork to push any uneven edges towards the middle of the cookie until they are perfectly round.
More Easter dessert recipes to try
- Mini Egg Ice Cream
- Mini Egg Cream Puffs (Choux au Craquelin)
- Creme Egg Brownies
- Carrot Cake Whoopie Pies
- Rice Krispie Easter Eggs (from Trop Rockin)
Mini Egg Cookies
Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, room temperature
- 100 g granulated sugar
- 100 g brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 100 g mini eggs, roughly chopped
- 100 g milk or dark chocolate, roughly chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer on low-medium speed to beat the butter until smooth and creamy. Beat in the granulated sugar and brown sugar until incorporated. Finally, beat in the egg, egg yolk, and vanilla extract until smooth.
- Add in the flour mixture and briefly mix on low speed until almost combined but with some patches of flour remaining. Add in the chopped mini eggs and chocolate, reserving a handful of each for topping, and finish folding together with a spatula until just combined.
- Use a 3” (4 tablespoon) cookie/ice cream scooper to scoop out balls of dough. Release dough balls on lined baked sheet, about 2-3” apart to leave room for spreading. Press a few pieces of chopped mini eggs and chocolate that you saved earlier on top of each dough ball.
- Bake cookies for about 12 minutes. The cookies should still be very soft and will continue to bake and firm up after removing from oven. Use a large round cookie cutter to swirl around the cookies to make them perfectly round or use a fork to push in any uneven edges while the cookies are still soft.
- Let cookies cool for 10 minutes before tranferring to a wire rack to cool completely or enjoy while still warm.
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