These Mini Egg Chocolate Cookies combine fudgy chocolate cookies with sweet mini eggs. They are the perfect bake for spring and Easter. Made with a rich chocolate cookie dough base, they come together in one bowl, and are irresistibly delicious. No chill time required! This one is for my chocolate lovers!
Is anyone else as obsessed with mini eggs like I am? I look forward to this season each year. Every time I open a bag, they disappear quicker than I'd like to admit. They are the best!!
What a treat these mini egg chocolate cookies are! They're perfect for Easter bakes, a simple weekend treat, and everyday spring baking.
These cookies have crisp chocolate edges, soft fudgy centers, and are packed with mini eggs in every bite. The combination in these cookies is what makes them so irresistible. Made with both cocoa and chocolate chips, they’re rich, chocolatey, and taste like they came straight from a bakery. The hint of cinnamon enhances the chocolate flavor and adds a subtle warmth too.
I prefer using semi-sweet or dark chocolate chunks in these cookies as I find it compliments the sweet milk chocolate mini eggs the best!
The best part about this recipe is that there's no chill time required, so you get your cookies even faster! Let's get to baking!
Step by step instructions
Here is how to make and bake these Cadbury Mini Egg Chocolate Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Combine dry ingredients. In a bowl, add flour, cocoa (sifted), baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 2 - Whisk wet ingredients. Whisk together slightly cooled melted butter and sugars together. Then add in the egg, egg yolk, and vanilla. Whisk together until well combined.
Step 3 - Add dry ingredients. Combine together just until a soft cookie dough forms. Do not over-mix!
Step 4 - Mix in add-ins. Add the chocolate chips and chopped mini eggs. Mix a few times until well incorporated and evenly distributed.
Step 5 - Scoop and bake. Scoop 6 cookies at a time, evenly spacing them apart from one another. Add extra mini eggs and chocolate chips on top for that bakery-style look (optional). Bake for 13-16 minutes or until the edges are baked and the middles are still slightly puffy.
Allow the cookies to cool for a few minutes before transferring them to a cooling rack to cool completely, and enjoy! My favorite way to eat these cookies is fresh from the oven, when they're still slightly warm, with a glass of cold milk.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Don't over-bake. It's easy to over-bake chocolate cookies because you can't tell when the edges are golden brown. Bake until the edges are set to the touch but the centers still look slightly soft. The cookies will continue baking on the hot pan after you remove them from the oven, giving you soft centers instead of dry cookies.
- Use a cookie scoop for baking. This will give you even scoops everytime. I used a 2 tbsp cookie scooper.
FAQ
How do I store these cookies?
Store the cookies in an airtight container/display case on the counter for up to 5 days or in the refrigerator for up to 1 week!
Can I use regular chocolate instead of Mini Eggs?
Yes! You can substitute with just chopped chocolate, chocolate chips, or other candy-coated chocolates. The Mini Eggs just add that signature crunch and pastel look for Easter and spring.
Can I make the dough ahead of time?
Yes! You can make the dough 48 hours in advance and keep it in the fridge until ready to bake.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze for up to 2 months in a freezer-safe Ziplock bag. Bake straight from frozen, just add an 1–2 extra minutes.
What cocoa powder is best to use?
I recipe tested with both unsweetened cocoa powder and dutch-processed while baking and both turned out great, so either or works!
In these specific pictures, I used unsweetened cocoa powder. Dutch-processed will result in a darker, fudgier looking cookie.
I personally love the Rodelle Organic Dutch-Processed Cocoa Powder from Costco, and Hershey's Unsweetened Cocoa Powder from the grocery store.
How do I keep my cookies soft and chewy?
Don’t overbake them! It's easy to over-bake chocolate cookies because you can't see the golden brown edges.
The cookies are ready when the edges will be set to the touch, and the centers should look slightly underdone when you take them out. They'll continue to set as they cool.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Mini Egg Chocolate Cookies
Ingredients
- 3/4 cups + 2 tbsp unsalted butter melted and slightly cooled
- 2/3 cups dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup mini eggs crushed, plus more for topping
- 1/2 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool for 15 minutes before using. Chop the mini eggs and set aside.1/2 cup mini eggs, 3/4 cups + 2 tbsp unsalted butter
- In a bowl, add the flour, cocoa, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 2/3 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tbsp cornstarch, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt
- In another bowl, whisk together the butter, brown sugar, and white sugar until well combined (1-2 minutes)3/4 cups + 2 tbsp unsalted butter, 2/3 cups dark brown sugar, 1/3 cup white sugar
- Add in the egg, egg yolk, and vanilla and continue whisking, scraping the bowl as needed.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add in the dry ingredients. Gently fold together with a spatula until just combined - don't over-mix!
- Add in the chocolate chips and chopped mini eggs. Mix a few times until evenly incorporated.1/2 cup semi-sweet chocolate chips, 1/2 cup mini eggs
- Scoop the cookies onto a cookie tray (I scooped 6 per tray and used a 2 tbsp cookie scooper), spacing them evenly apart from one another. Add extra chocolate chips and mini eggs on top if desired.
- Bake for 13-16 minutes. The cookies are ready when the edges are set to the touch and the middle is slightly puffy. Allow to cool for a few minutes on the hot pan (they will continue to bake as they cool), and enjoy!
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