Chocolate mini egg cookies are big , soft, and chewy chocolate cookies loaded with chocolate Easter mini eggs. This recipe requires no chilling and is easy to make. Perfect for Easter baking.
WHY YOU’LL THESE Mini Egg COOKIES
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Mini eggs. Who doesn't love mini eggs? They're great on their own, but even better in cookie form.
Perfect texture. These cookies are fudgy and chewy, just like a chocolate cookie should be!
Perfect Easter baking. I love all the colours of Easter, the cookies are gorgeous and so festive!
Step by Step Instructions
Preheat oven to 350 F and line baking sheets with parchment paper.
Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.
In a large bowl cream together butter and sugars until light and fluffy. I mix mine for about 3 minutes. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
In a second bowl whisk together flour, baking soda, baking powder, and salt.Add dry ingredients into wet and mix until just combined.
Fold in the crushed mini egg chocolates.
Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Top each cookie dough with some extra crushed mini eggs.
Bake for 10-11 minutes or until the edge of the cookies are set. Cookies will look under done but will stiffen up after cooling down. The cookie spread. To fix take a round cookie cutter/glass slight large than the cookies, place around the cookie and gently swirl to get the cookie round again.
Let the cookies cool to room temperature on the pan before moving.
Frequently Asked Questions
What Kind of Mini Eggs Should I Use?
It doesn't matter what brand of mini eggs you use. I use both Cadbury and Hershey and both are great. You just want to make sure to use chocolate mini eggs.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8-9 minutes.
If you make these chocolate mini egg cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
MORE EASTER RECIPES TO LOVE
- Easter Mini Egg Cookies
- Easter Mini Egg Brownies
- Melting Moments Flower Cookies
- Easter Monster Cookies
- Carrot Cake Cookies
- Easter Egg Cream Cheese Danishes
Chocolate Mini Egg Cookies
Ingredients
- 3/4 C salted butter at room temperature
- 1/2 C brown sugar
- 1/2 C white sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 1 & 1/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 C mini chocolate eggs plus more for topping the cookies
Instructions
- Preheat oven to 350 F and line baking sheet with parchment paper.
- Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.1 C mini chocolate eggs
- In a large bowl cream together butter and sugars until light and fluffy. I mix mine for about 3 minutes.3/4 C salted butter, 1/2 C brown sugar, 1/2 C white sugar
- Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.1 large egg plus 1 egg yolk, 1 tsp vanilla extract
- In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
- Add dry ingredients into wet and mix until just combined.
- Fold in the crushed mini eggs.1 C mini chocolate eggs
- Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies, they spread.
- Top each cookie dough with some extra crushed mini eggs.
- Bake for 10-11 minutes or until the edge of the cookies are set. Cookies will look under done but will stiffen up after cooling down. The cookies spread. To fix, take a round cookie cutter/glass slight large than the cookies, place around the cookie and gently swirl to get the cookie round again.
- Let the cookies cool to room temperature on the pan before moving.
John
Amazing! Can't wait to make some more Easter treats with the kids
Jessie M
Thank you John
Dee
These spread alot. And not much flavour. Unfortunately.
Jessie M
I'm sorry this recipe didn't work for you. The cookies do spread a bit. If they spread a lot it could be due to the butter being too warm, or not fully creamed with the sugar. I find if you also use a dark coloured pan, or no parchment paper that cookies can spread more.