These Mini Egg chocolate cookies are thick and fudgy with a rich chocolate taste, packed with chocolate chips and candy-coated eggs. Make them for Easter or to use up leftover candy after the holiday.
These Cadbury Mini Egg chocolate cookies are a close cousin to the mini egg chocolate chip cookie recipe, but they’re denser and delightfully gooey in the center. The candy coating on the Mini Eggs gives a pleasant crunch while the chocolate chips add extra melty pockets of flavor. The pastel candies also make these cookies look festive with no decorating required.
If you prefer extra-rich, bakery-style cookies, these are a perfect choice for Easter baking—or any time you want a decadent treat.
Cookie Baking Tips
- Measure flour properly. Too much flour makes cookies dry. Whisk the flour, spoon it into a dry measuring cup, and level it, or use a scale for accuracy.
- Use Dutch-process cocoa. Also labeled Specialty Dark, Dutch-process cocoa yields a richer chocolate flavor and a darker color than natural cocoa.
- Mix chopped and whole Mini Eggs. Using only whole Mini Eggs can cause the cookies to spread unevenly because of the candy size. Chop half to distribute the pieces more evenly.
- Chill the dough. Refrigerating the dough keeps the cookies thick and helps achieve a bakery-style rise—especially important for large cookies.
- For round cookies, try this trick. Right after baking, while cookies are still warm on the sheet, place a large biscuit cutter, mug, or cup around a cookie and gently trace a circular motion to shape the edges. You’re not cutting—just molding the warm dough into a tidy circle.
- Press extra eggs on top. For an attractive finish, press a few chopped Mini Eggs into the warm cookie tops as soon as they come out of the oven.
Freezing & Make Ahead Tips
The cookie dough can be stored, covered, in the refrigerator for up to 48 hours. If the dough chilled overnight, let it rest 10–15 minutes at room temperature before shaping.
Portioned dough balls freeze well in a freezer bag for up to 2 months. Bake from frozen according to the recipe directions.
Fully baked and cooled cookies can be frozen in an airtight container. Layer parchment or wax paper between cookies to prevent sticking. Thaw in the fridge.
More Easter Candy Treats
- Mini Egg Brownies
- Mini Egg Chocolate Chip Cookies
- Easter Candy Cookie Cake
- Mini Egg Cheesecake
Mini Egg Chocolate Cookies
Fiona Dowling
20
12
3
14 cookies
Equipment
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Cookie sheets
Ingredients
- 2¼ cups all-purpose flour (281 grams)
- 1 cup cocoa powder (90 grams)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), softened but not melting
- 1 cup brown sugar (210 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Mini Eggs (about 160–180 grams), plus extra for tops
- 1 cup chocolate chips (180 grams)
Instructions
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Whisk the flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Break up any lumps in the cocoa.
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In another large bowl, cream the butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes depending on butter softness.
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Beat the eggs and vanilla into the butter mixture until combined.
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With the mixer on low, add the dry ingredients to the butter mixture in about two additions. Stop to scrape the bowl so there are no pockets of butter. The dough will be thick.
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Chop half of the Mini Eggs roughly (halves or quarters are fine). You can place them in a freezer bag and crush with a rolling pin.
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Fold the chopped Mini Eggs and chocolate chips into the dough.
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Cover and refrigerate the dough for at least 3 hours and up to 48 hours.
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When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.
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Portion dough into balls of about ¼ to ⅓ cup each (about 100 grams for very large cookies). Place them 2½ inches (6 cm) apart on the prepared sheets.
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Bake one sheet at a time for 12–14 minutes, or until the tops are just set. Remove from the oven.
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For perfectly round cookies, place a large biscuit cutter or cup around each warm cookie on the sheet and gently trace a circle to nudge the edges into shape. Optionally press a few extra chopped Mini Eggs into the tops while warm. Cool on the pan.
Notes
- Cocoa: Dutch-process cocoa is recommended for a richer chocolate flavor.
- Mini Eggs: Any candy-coated Easter chocolate works well in this recipe.
- Freezing: Dough balls freeze up to 2 months and can be baked from frozen.
- Smaller cookies: Use 1½ to 2 tablespoons of dough per cookie and bake 9–12 minutes in the preheated oven.
- Nutrition: Nutrition facts are estimates per cookie, assuming 14 large, uniform cookies.
Nutrition
Carbohydrates: 67g,
Protein: 5g,
Fat: 22g
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