Soft, chewy and gooey chocolate chip cookies that are packed with mini eggs for a delicious Easter treat. When Easter comes around, we are all about the mini eggs and these Mini Egg Cookies are a favourite in our house. They are the perfect cookie - a slight crunch on the outside and soft and chocolatey in the middle.
A couple of years ago I spent a few months mastering the BEST chocolate chip cookie recipe. I use that as the base and adapt it with different ingredients like adding mini eggs for an Easter twist. These are so easy to make! Just 10 minutes of prep and 10 minutes of baking. So simple for a delicious homemade bake.
Why you will love them
- Easter fun - This mini egg cookies are a really fun and easy activity for kids to do at Easter. They will love licking the bowl after too!
- Minimal ingredients - Only a few ingredients are needed to make these Easter cookies and there is nothing unusual, so you might even have all the ingredients already if you bake regularly.
- Quick and easy - These are so easy to make! Just mix everything together, roll in to balls and bake.
- Butter - We used salted butter as we think a little salt in cookies goes so well with the chocolate. If you use unsalted butter, then add a pinch of salt in to the cookies mixture. But this is just a preference thing. You can use unsalted and leave the salt out if you prefer. You can use margarine instead of butter and this is usually easier to cream with the sugar and you don't need to wait for the butter to soften.
- Sugar - We used a mixture of caster sugar and brown sugar. The brown sugar adds some caramel flavour and colour too.
- Egg - We used a medium sized egg.
- Flour - Plain flour (all purpose) is what you need.
- Vanilla - This adds a real depth of flavour. Vanilla does to sweet dishes what salt does to savoury. It really brings out all the other flavours.
- Baking powder - This helps the cookies to rise.
- Chocolate chips - We used dark chocolate chips, but you could use milk or white chocolate.
- Mini eggs - The star of the cookies. You can use supermarket own brand if you prefer.
A full ingredients list with measurements is in the recipe card below.
How to make Mini Egg Cookies - Step by step
Prep: Preheat your oven to 180°C/350°F/Gas 4.
One: In a bowl, add the butter and sugars (a). Mix together until light and fluffy (b).
Two: Add the egg and vanilla (a). Fold gently until combined (b).
Three: Add the flour, baking powder, chocolate chips and mini eggs (a). Fold everything together until combined and a cookie dough is formed (b).
Four: Divide the mixture into 12 and roll into balls. Put onto a large baking tray with as much space between the balls as possible. You may need to do this in separate batches (a).
Bake for 10 minutes, until the edges have started to get crispy, but the cookies are still soft in the middle (b). Press some more mini eggs into the tops of the cookies for decoration.
Five: Leave to cool on the tray for 2 minutes and then transfer to a wire rack to cool for a few minutes more before eating the cookies warm.
You don't have to use mini eggs for these. In the weeks leading up to Easter the supermarkets are packed with Easter chocolate and there seems to be something new that comes out every year. You could top them with mini Malteasers bunnies, or Hotel Chocolat do little white chocolate bunnies which would be delicious.
You could also use other mini eggs like mini Oreo eggs, Aero eggs, Smarties eggs or chocolate orange eggs. We wouldn't recommend caramel or Creme eggs, as they are a bit too runny. You could also just use Smarties or M&Ms.
These are pretty big, so we wouldn't serve it with anything else to eat, maybe some fruit on the side to lighten it all up a little. However, we do love a hot drink or smoothie to go with one of these mini egg cookies for an afternoon pick-me-up. Why not try one of these:
- Hot Chocolate Spoons
- Chai Tea Latte
- Banana Milk
- Cinnamon Coffee
- Apple Pie Smoothie
- Slow Cooker Hot Chocolate
- Cinnamon Mocha
Store: You can store these mini egg cookies in an air tight container at room temperature for 4 days. The longer you keep them, the less soft they will be. So we recommend keeping them for no longer than 2 days for maximum freshness.
Freeze: These actually freeze really well, which is why we always make a batch of 12 and then freeze half.
You can freeze them unbaked by placing the dough balls on a baking tray, covering it in cling film and then putting it in the freezer to freeze until the dough is hard. You can then transfer them in to a freezer bag and keep until you are ready to bake them. You can then bake them from frozen. Put them on a baking tray, with space between each one and bake for around 13 minutes - they need longer than normal because they are frozen.
To freeze baked cookies, once the cookies are baked, leave them to cool and then put them on a baking tray in a single layer and put them in the freezer for an hour until hard. Then you can transfer them to a freezer bag and keep them for a month.
Defrost: These will defrost at room temperature. You can then refresh them in the oven by warming them for 3 minutes.
Frequently Asked Questions
This recipe makes 12 cookies. You will need to bake these in batches, as the cookies do spread when baking so you need to make sure they all have enough room.
Yes, you can halve the ingredients and just make 6 cookies if you prefer.
No, and that is what we love about this recipe as there is no need to chill them overnight. However, if you do have the time then you can do that and it does give them a nicer texture.
I don't mind them spreading a little, which is why we put them on two baking trays so they have enough space between them both. However, if you want to prevent them from spreading then you can add 0.5 tablespoon of cornflour to the cookie mixture. Chilling the mixture first can stop them from spreading too.
This depends on how you like your cookies. If you like them soft, then bake them for 10 minutes. If you like them with a bit of crunch, but still soft in the middle, then bake for 12 minutes. If you want them really crunchy, then bake for 14 minutes. Timings will vary depending on your oven and remember they will harden out of the oven a little too.
No, these cookies are not gluten free.
If they are hard, then you have over baked them. When they come out of the oven after 10 minutes, they will still look very soft but that is okay. They will harden outside of the oven.
More cookie recipes
Mini Egg Cookies
- 150 g (0.66 cups) Butter - softened
- 75 g (0.33 cups) Light brown sugar
- 75 g (0.33 cups) Caster sugar
- 1 Egg - whisked
- 190g (1.5 cups) Plain flour
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 100 g (0.5 cups) Milk chocolate chips
- 150 g (5.25 oz) Mini eggs - chopped/crushed
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Mix together 150 g Butter, 75 g Light brown sugar and 75 g Caster sugar until light and fluffy.
- Add 1 Egg and 1 teaspoon Vanilla extract. Fold gently until combined.
- Add 190g Plain flour, 0.5 teaspoon Baking powder, 100 g Milk chocolate chips and 150 g Mini eggs. Fold everything together until combined and a cookie dough is formed.
- Divide the mixture into 12 and roll into balls. Put onto a large baking tray with as much space between the balls as possible. You may need to do this in separate batches.
- Bake for 10 minutes, until the edges have started to get crispy, but the cookies are still soft in the middle. Press some more mini eggs into the tops of the cookies for decoration.
- Leave to cool on the tray for 2 minutes and then transfer to a wire rack to cool for a few minutes more before eating the cookies warm.
- To make portioning your cookies out easier, you can use an ice cream scoop.
- We chopped up the mini eggs and mixed them in with the cookie mixture. However, if you want some extra whole mini eggs on top like you can see in the photos, then you need to reserve some of the mini eggs. You can either gently place 2 on top of the dough ball before it goes in the oven, or once the cookies are out of the oven and cooling on the tray, you can gently push a couple of mini eggs into each cookie.
- You can use milk, dark or white chocolate chip cookies in this recipe.
- Don't try to cut the mini eggs with a knife, as that is near impossible. Instead, put them in a freezer bag and smash them with a rolling pin.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.