Mini Egg Cookies

Name: Mini Egg Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 260 g all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 230 g unsalted butter (softened to room temperature); 100 g granulated sugar; 50 g brown sugar; 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 teaspoons vanilla extract; 100 g mini egg chocolates (crushed, plus a handful extra for topping); 100 g milk or dark chocolate (roughly chopped, plus a handful extra for topping)

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These mini egg cookies are the perfect, classic Easter cookies. They're made with a soft and gooey chocolate chip cookie base with mini eggs and dark chocolate throughout. So cute AND easy to make!

Mini egg cookies scattered on parchment paper with mini egg chocolates surrounding them.

Do we need another mini egg cookie recipe? No. Is this the only recipe you will need? I think so! There's always room for another iteration of these candy-filled cookies. I've updated this recipe to make these mini egg cookies soft and thick with an unbaked middle and crisp edges.

They're filled to the brim with mini egg chocolates and chocolate chunks since they're the star of the show here so every bite is decadent, gooey, and chocolatey. These cookies are so cute decked out with pastel mini eggs on top, making them an essential cookie for the Easter season!

Why you’ll love this recipe

These mini egg cookies are soft and gooey and so delicious.
You don’t need to chill the cookie dough so you can have freshly baked cookies as soon as possible.
It’s a fun and easy way to make classic chocolate chip cookies suitable for Easter.
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.

A hand holding four mini egg cookie halves to show the texture inside.

Tools

Electric hand mixer - I couldn't imagine creaming softened butter and sugar without a hand mixer! It mixes cookie dough and batter easily and quickly. If you bake often I highly recommend picking one up.
4-tablespoon cookie dough scooper - Use the largest cookie scoop you have. I almost always use a 4-tablespoon scoop and never smaller than a 3-tablespoon scoop. Cookie/ice cream scoopers are the best way to portion out cookie dough because they'll all be the same size.
Baking sheet - Any baking sheet or baking tray will do for baking your cookies. You should be able to fit 6-8 cookies on one tray at a time depending on the size of the tray.

Ingredients

As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.

All-purpose flour
Cornstarch - This is my ”secret” ingredient that I like to add to my cookies to make them softer.
Baking soda
Salt
Unsalted butter - This must be softened to room temperature. You'll be creaming it with sugar to incorporate tiny air bubbles for fluffy cookies.
Granulated sugar
Brown sugar - We're using a mix of white and brown sugar for the best balance of chewy and tender cookie texture.
Egg - This should also be at room temperature to prevent the batter from curdling. Room-temperature eggs will mix seamlessly with the softened butter.
Egg yolk - One extra egg yolk makes richer cookies and also balances the ratio of wet to dry ingredients. Save the egg white for lunch or other dessert recipes.
Vanilla extract
Chocolate mini eggs - I’m most familiar with the mini eggs from Cadbury but many other brands make them. They’re egg-shaped milk chocolates coated in a pastel-coloured shell with a malted flavour. Put them in a ziploc bag and crush them roughly into halves and quarters by smacking them with a rolling pin.
Milk or dark chocolate - Roughly chop this as well. I used a combination of mini eggs and chocolate chunks because mini eggs don’t melt in the same way as regular chocolate does. The chocolate chunks give the cookies a nice speckled look and create melty pools of chocolate within and on top of the cookies for extra gooeyness. I like using dark chocolate because it balances the sweetness of the mini eggs but a mixture of milk and dark chocolate is also delicious.

How to make mini egg cookies

Prep - Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

Dry mixture - In a small bowl, stir together flour, cornstarch, baking soda, and salt. Set aside.

Left to right: dry ingredients in a bowl, stirring dry ingredients with a spoon.

Cream butter and sugar - In a large mixing bowl, use an electric hand mixer to beat the butter until it becomes very creamy and pale in colour. Add the granulated sugar and brown sugar and beat on medium speed until creamy and fluffy, about 3 minutes.

Left to right: white and brown sugar in a bowl of creamed butter, butter and sugar creamed together in a mixing bowl.

Eggs - Add the whole egg, egg yolk, and vanilla extract and mix on low speed until combined.

Left to right: eggs in a bowl of creamed butter and sugar, mixing batter with a hand mixer.

Combine dry and wet - Add the flour mixture and briefly mix on low speed until almost combined but with some patches of flour remaining.

Left to right: flour in a bowl of wet ingredients, mixing cookie dough in a bowl with a hand mixer.

Chocolate - Add the crushed mini eggs and chocolate chunks. Switch to a spatula to finish folding the dough together until just combined to prevent overmixing.

Left to right: mini eggs and chocolate chunks in a bowl of cookie dough, mixing chocolate into cookie dough with a spatula.

Scoop cookie dough - Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough. Release the dough balls on your lined baked sheet, leaving about 2” in between each ball to account for spreading. Press a few pieces of chopped mini eggs on top of each dough ball.

Left to right: scooping cookie dough with a cookie scooper, releasing a ball of cookie dough on a baking sheet.

Bake - Bake cookies for about 12 minutes or until the edges are set and lightly golden brown but the middle is still very soft. In the last 2 minutes of baking, press a few extra pieces of chocolate on top of each cookie (optional but recommended).

After baking - Immediately after taking them out of the oven, use a large round cookie cutter to swirl the cookies to make them perfectly round or use a fork to push in any uneven edges while the cookies are still soft.

Left to right: swirling baked mini egg cookies with a round cookie cutter on a baking tray, hand pressing mini eggs on top of baked cookies.

The key to picture-perfect cookies: Press a few extra mini eggs on top of each cookie and sprinkle any remaining pastel mini egg "dust" on top of the cookies. The different-sized pieces of mini eggs are visually pleasing and add pops of colour to the cookies.

Cool - Let cookies cool for 5-10 minutes before transferring them to a wire rack to cool completely or enjoy while still warm.

Storage

Store these mini egg cookies in an airtight container at room temperature for up to 5 days. Reheat them in the microwave or toaster oven before eating for the ultimate cookie experience.

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 firm 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.

A mini egg cookie propped up on another cookie.

Frequently asked questions

Can you freeze baked mini egg cookies?

Yes, you can freeze baked cookies by storing them in a freezer bag for up to 2 months. Thaw them at room temperature for a few hours or reheat them in the microwave or toaster oven.

How do you make perfectly round cookies?

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 in the ring a few times while they’re still soft, knocking the uneven edges inwards. Alternatively, use a fork to push any uneven edges toward the middle of the cookie until they are perfectly round.