These double chocolate mini egg cookies are a classic, easy cookie recipe to whip up for spring and Easter. Rich, chocolatey, fudgy with crisp edges, and are packed full of chocolate! They're the perfect way to celebrate spring and Easter and are so fun and colorful. The cookies are studded with colorful mini eggs, micro mini eggs, and loads of chopped milk and dark chocolate too. You're going to love this recipe if you can't get enough chocolate during Eastertime. Quick and easy to make Easter cookies, with only 10 minutes of chilling time!
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🐣 Why you'll LOVE this recipe
- Fudgy, decadent chocolate cookies: These cookies are so decadent, chocolatey, and fudgy. They're the perfect cookie for when that chocolate craving really hits.
- Crisp edges, soft fudgy middles: It's really the best cookie texture.
- Mini eggs: The milk chocolate mini egg middles get all soft and gooey in the oven. Plus I added chopped milk and dark chocolate for even more texture and gooey factor.
- Quick and easy: They're so easy to make and only require 10 minutes of chilling time!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Brown sugar: light brown or dark brown sugar will both work well. Brown sugar adds moisture, chew, and depth of flavor to the cookies.
- Granulated sugar: adds sweetness and gives the cookies those crisp edges.
- Butter: You could use unsalted or salted butter. If you use salted butter, omit the added salt in the cookie dough. Make sure that it's softened (or half melted, that would work too).
- Mini eggs: Cadbury mini eggs are my favorite but any similar candy coated chocolate mini eggs will work great! You could also use micro mini eggs. I used a mixture of regular mini eggs and micro mini eggs.
- Dark chocolate and milk chocolate: I added some chopped dark and milk chocolate in order to use less mini eggs because - let's face it - mini eggs are unfortunately very pricey and also very sweet! That way you could get more chocolate inclusions and a wider variety of chocolate flavors and textures. You could use chocolate chips instead, or add whichever chocolate you prefer! Or use only mini eggs.
- Cocoa powder: Dutch processed cocoa powder gives the cookies a deep, rich, chocolate flavor. Dutch cocoa powder is processed with an alkali (potassium carbonate), giving it a darker and richer flavor.
👩🍳 How to make mini egg cookies
Step 1: In a large bowl or stand mixer, combine butter, granulated sugar, and brown sugar. Mix until creamy. Then, add the egg, salt, and vanilla extract. Mix until combined.
Step 2: Sift the cocoa powder into the bowl. Add the flour, baking soda, and mix just until it forms a dough.
Step 3: Crush the mini eggs by rolling a rolling pin over them on a cutting board or pressing down on them with the flat edge of a knife. Don't cut them with a knife, the coating is hard and slippery and you can hurt yourself! Chop the chocolate into chunks too.
Step 4: Add half of the crushed mini eggs (reserve the remaining ½ cup for topping) to the cookie dough alongside the chopped chocolate. Fold the chocolate into the cookie dough.
Use a medium cookie scoop to portion the cookie dough onto a parchment paper lined baking sheet. Add crushed mini egg pieces and/or micro mini eggs on top.
Step 5: Pop the cookie dough balls in the freezer for 10-20 minutes to chill. Preheat the oven to 355°F (180°C).
Bake the cookies in batches for 9 minutes. As soon as they come out of the oven you could use a spoon to reshape them if they spread unevenly, and sprinkle flaky salt on top. Let the cookies cool completely on a cooling rack.
✔️ Expert cookie tips
- Don't cut the mini eggs: They have hard and slippery candy coatings, and you can seriously hurt yourself if you cut them with a knife! Crush them with a rolling pin or by pressing down on them with the flat side of a large knife.
- Weigh the flour: For the perfect cookie texture that looks like the photos, it's important to weigh the flour. If you don't have a scale, then carefully spoon the flour into a measuring cup and scrape off the top without packing it in.
- Don't overbake the cookies: For the perfect fudgy, brownie- like cookies with crisp edges and a soft chewy middle, make sure you under bake the cookies a touch. They continue baking on the cookie sheet!
🥄 Make ahead and storage
Store the cookies in an airtight container for up to 3 days, or up to 5 days in the fridge - if they even last that long!
To make ahead the mini egg cookies, you can freeze the portioned cookie dough on a parchment lined baking sheet. Once they're frozen, transfer them into a freezer bag and freeze for up to 3 months. Bake the cookie dough from frozen, and add a minute or two to the baking time.
Mini egg cookies are perfect to share for Easter
I developed these cookies specifically to gift for Easter in cookie boxes. I paired them with my oat fudge bars for a quick and easy chocolate gift that wowed. Mini egg cookies so quick and easy to whip up and hold up well in cookie boxes, making them the perfect gift.
📖 Recipe FAQs
It'll have potassium carbonate written in the ingredients. Natural cocoa powder should only have one ingredient - cocoa powder.
Yes, you could use a 1:1 gluten free flour instead of all purpose flour to make these cookies. Double check to make sure that the mini eggs that you buy don't have any gluten too.
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📖 Recipe
Mini Egg Cookies
Equipment
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 1 large egg
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ½ cup cocoa powder 50g, dutch processed
- 2 cups all purpose flour 240g
- ½ teaspoon baking soda
- 1 cup mini eggs reserve about half for topping
- ½ cup dark chocolate chopped
- ½ cup milk chocolate chopped
- Flaky salt for topping
Instructions
- In a large bowl or stand mixer, combine butter, granulated sugar, and brown sugar. Mix until creamy.1 cup butter, ¾ cup brown sugar, ¾ cup granulated sugar
- Then, add the egg, salt, and vanilla extract. Mix until combined.1 large egg, ¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
- Sift the cocoa powder into the bowl. Add the flour, baking soda, and mix just until it forms a dough.½ cup cocoa powder, 2 cups all purpose flour, ½ teaspoon baking soda
- Crush the mini eggs by rolling a rolling pin over them on a cutting board or pressing down on them with the flat edge of a knife. Don't cut them with a knife, the coating is hard and slippery and you can hurt yourself! Chop the chocolate into chunks too.1 cup mini eggs, ½ cup dark chocolate, ½ cup milk chocolate
- Add half of the crushed mini eggs (reserve the remaining ½ cup for topping) to the cookie dough alongside the chopped chocolate. Fold the chocolate into the cookie dough.
- Use a medium cookie scoop (1 ⅓ oz or size 24 scoop) to portion the cookie dough onto a parchment paper lined baking sheet. Decorate the tops of the cookie dough balls with crushed mini egg pieces and/or micro mini eggs.
- Pop the cookie dough balls in the freezer for 10-20 minutes to chill. Preheat the oven to 355°F (180°C).
- Line a baking sheet with parchment paper. Arrange some cookie dough balls, leaving 2 inches in between each one for spreading. Bake the cookies in batches for 9 minutes. As soon as they come out of the oven you could use a spoon to reshape them if they spread unevenly, and sprinkle with some flaky salt.Flaky salt
- Let the cookies cool for two minutes on the cookie sheet before transferring onto a cooling rack or plate to cool and baking the rest of the cookies.
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