Mini Egg Chocolate Cookies
These Mini Egg Chocolate Cookies are rich, fudgy, and packed with crunchy Mini Eggs. They are perfect for spring and Easter. Made in one bowl with no chill time, they’re an easy must-bake for chocolate lovers.
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!
Notes
Cocoa powder: I used Hershey's unsweetened cocoa powder in this recipe.
Dark brown sugar: If you don't have any dark brown sugar on hand, you can also use light brown sugar.