Soft and chewy cookies with crunchy, chocolatey candy egg pieces, these chocolate chip Mini Egg cookies are perfect for Easter, or for using up some of that leftover Easter candy!
Cadbury’s Mini Eggs have always been one of my favorite parts of Easter.
I start stocking the pantry with them as soon as they start appearing in stories, so I’m guaranteed to have several bags lurking for weeks after Easter!
Chocolate chip mini egg cookies are a fantastic way to add a springtime twist to classic chocolate chip cookies. Or, if you’re anything like me, to use up some of those half eaten bags of mini eggs after Easter!
These mini egg cookies are deliciously tender, chewy and crunchy at the same time. As well as adding a lovely chew to these cookies, the dark brown sugar gives them a lovely deep color and a hint of caramel flavor. If you prefer a lighter cookie you could definitely substitute light brown sugar instead.
The best part about these mini egg cookies is how easy they are to make. It’s just whisking together melted butter and sugars, adding the egg, then the dry ingredients and chocolate. It couldn’t be simpler!
You’ll have a batch of warm chocolate chip mini egg cookies in your hands before you know it.
How to bake Chocolate Chip mini egg cookies
These mini egg cookies are so incredibly simple to make!
To start, weigh out all of your ingredients.
Then melt your butter and let it cool for 20 minutes. Melted butter is what’s going to give your mini egg cookies that wonderful chewy texture.
While you wait for the butter to cool, it’s the perfect time to whisk together the dry ingredients and then get started on chopping up those mini eggs.
How do I chop up the Cadbury’s mini eggs?
You’ll need to chop the mini eggs up into pieces before we add them to the cookie dough. Please don’t try and do this with a knife! That candy shell is surprisingly hard, the eggs roll around, and the whole thing will only end in tears and injury.
The easiest way I’ve found to chop up candy mini eggs is with a pestle and mortar. Just pop a few mini eggs into the bowl and give them a couple of knocks with the pestle.
One good knock is usually enough to break a candy egg into 2 pieces, and then you can give it a couple more to break the eggs into smaller pieces.
You can make the pieces as big or as little as you want, but be careful to not go too small otherwise you’ll end up with mini egg powder!
If you don’t have a pestle and mortar you can put the mini eggs in a ziplock bag and smash them with a rolling pin.
Now that the butter has cooled, add it to your sugars and vanilla extract. Whisk everything together until it’s nice and fluffy. It took me about 5 minutes of whisking with my electric hand mixer. Then add in your egg and egg yolk and whisk again for another couple of minutes until the mixture looks smooth and creamy.
It’s time to add the flour. Stir it into the sugar mixture until it’s just combined. This is where you want to be careful not to overmix because that’ll make the cookies tough. It’s ok if there are still some streaks of flour in the mixture. We’re going to be stirring everything again when we add the mini eggs and chocolate chips, so any streaks will get blended in then.
Add in the chocolate chip and mini eggs and fold the through the dough.
Pro tip: For picture perfect cookies, keep about a third of the mini egg pieces to the side when you’re making the dough. After you’ve scooped out the cookie dough and rolled them into balls you can stud the tops of the dough balls with the reserved mini egg pieces.
At this point, if you’re impatient for cookies you can scoop out your cookie dough and start baking. You’ll get delicious cookies, but they’ll probably spread a bit too much in the oven because this is a soft cookie dough.
If you can wait just a bit longer, put the cookie dough in the fridge for around 20 minutes to let it firm up. This will give you thicker, softer, chewier cookies.
Since we’re only chilling the dough for 20 minutes I just refrigerate the whole bowl and then scoop out the chilled dough with an ice-cream scoop, but you can scoop before refrigerating if that’s your jam.
If you do find your mini egg cookies spreading too much in the oven they probably just need to be chilled for a little longer.
Can you freeze mini egg cookies?
Yes, you can freeze these mini egg cookies before you bake them!
Just scoop the cookie dough into balls and put them into a freezer safe container to freeze. Once they’ve firmed up I like to transfer them to a ziplock bag to save some freezer space, but you can leave them in the container if you prefer.
Label the bag or container with the name of the cookie, the date you made the dough, and baking temperature and time.
The frozen cookie dough can be stored for up to 3 months.
When you’re in the mood for mini egg cookies, pull the dough balls out of the freezer and bake them from frozen. You’ll need add an extra minute or two to the bake time.
Chocolate Chip Mini Egg Cookies
- 225 g / 8 oz / 1 cup unsalted butter
- 200 g / 7 oz / 1 cup dark brown sugar
- 100 g / 3.5 oz / ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 300 g / 10.5 oz / 2¼ cups all-purpose (plain) flour
- 1 tsp baking soda
- ¾ tsp baking powder
- 2 tsp cornflour
- 1 tsp salt
- 170 g / 6 oz / 1 cup mini eggs, broken up
- 200 g / 7 oz / 2 cups chocolate chips or chunks
- Preheat oven to 350°F/180°C. Line baking sheets with parchment paper or silicone mats.
- Melt butter in a small saucepan over medium-low heat. Once melted, leave to cool for 20 minutes.
- In a large bowl, whisk together flour, baking soda, baking powder, cornflour and salt.
- In a separate bowl, add the cooled melted butter, sugars and vanilla and whisk for about 5 minutes or until light and fluffy.Add the egg and egg yolk and continue whisking for 1-2 minutes until the batter looks smooth and creamy.
- Stir in the flour until it's just combined with the sugar mixture, being careful not to overmix.
- Fold in the chocolate chips/chunks and the mini eggs until just blended into the cookie dough.
- Refrigerate the cookie dough for 20 minutes to firm it up.
- Scoop out into balls (about 2 tbsp of dough each) and place on your prepared baking sheet. Leave at least 2 inches between each cookie to allow for spreading.
- Bake for around 10-12 minutes for soft cookies, or around 13-15 for crisper cookies.
- Once baked, allow cookies to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.
Want more Easter Recipes?
Even More Easter Fun!
Looking for some adorably cute and free Easter party printables to help you have a Hoppy Easter? Check out my free printable party set right here!
It includes two Easter banners (Happy Easter & Easter Egg Hunt), straw flags, treat bag toppers, cupcake toppers and more!
Want some more ideas and inspiration for your Easter celebration? Have a look at my Best Easter Party Ideas post here. It’s full of ideas that kids will love for food, favors and more!
Looking for a fun Easter craft? Check my free download pattern for a cute Carrot Treat box right here!
Try out this fun free Easter word search printable for a screen free spring activity that kids will love!