Chocolate Chip Mini Egg Cookies Recipe

Half a Mini Egg Cookie on a sheet pan with a schmear of melted chocolate.

Chocolate Chip Mini Egg Cookies Recipe

These moist and chewy Chocolate Chip Mini Egg Cookies are the ultimate Easter holiday treat! Loaded with rich chocolate chips and colorful chocolate candy Cadbury mini eggs, this cookie recipe is easy to make with a bowl and spoon, no mixer required! This recipe is vegetarian.

*See Blog Post for more tips*

Course Dessert

Cuisine American

Diet Vegetarian

Keyword cadbury egg cookies, Mini Egg Cookies, Mini Egg Cookies Recipe

Prep Time 20

Cook Time 12

Total Time 27

Servings cookies

Calories 211kcal

Author Traci York

Ingredients

10 tablespoons (141 grams) Unsalted Butter
1 1/3 cup (255 grams) Cadbury Mini Eggs one, 9 oz bag, divided
1 3/4 cup (240 grams) Unbleached All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder non aluminum
3/4 teaspoon Fine Sea Salt
3/4 cup + 2 tablespoons (185 grams) Light Brown Sugar
1/4 cup (50 grams) Cane Sugar
1 Whole Egg room temperature
1 Egg Yolk room temperature
1 1/2 teaspoons Vanilla Extract
1/2 cup (75 grams) Dark Chocolate Chips 63% - 72% chocolate

Instructions

Get Ready:

Place parchment paper on two 13x18 inch (33x45 centimeter) baking sheets. Set aside. Arrange two baking racks in the middle positions of the oven and preheat oven to 350 Fahrenheit (176 Celsius).
In a small pan or heat proof container, melt the butter on low heat on stove top or in the microwave. Set aside to cool slightly.
Transfer one cup of mini eggs to a plastic bag and gently tap the eggs with the end of a rolling pin to break them into smaller bits. I like to do this in two batches breaking up one batch in halves, and the other into smaller bits. Transfer to a bowl and set aside, keeping the remaining whole eggs nearby for finishing/decorating later.

Mix the Cookie Dough:

In a medium mixing bowl, whisk the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, whisk brown sugar, cane sugar and melted butter until the butter is incorporated into the sugars. Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth. Add the flour mixture to the sugar mixture all at once. Mix with a wooden spoon until there are only a few flour patches left. The dough will become thick and stiff as you mix.
To the cookie dough, add the cracked mini eggs and chocolate chips. Use your hands to fold and mix in the mini egg bits and chocolate chips, just until evenly distributed in the dough.

Scoop and Bake:

Scoop cookies using a number 40 cookie scoop or portion to 1 1/2 tablespoons each, then roll into a ball.
Transfer the dough balls to the prepared cookie sheets, spacing cookies at about 2 inches (5 centimeters) apart. Dot individual cookies with remaining whole mini eggs (breaking some up if desired). No need to rest or refrigerate the cookies.
*Optional* At this point the cookie dough can be frozen. Freeze on a sheet pan, then transfer to an airtight container. Thaw for about an hour at room temperature before baking.
Bake the cookies at 350 Fahrenheit for 10-13 minutes. The cookies are done when the edges are golden, you can gently lift the cookie with an offset spatula and it not sag, is golden on the bottom and the center is set but still soft.
Allow the cookies to cool on the sheet pan for five minutes, then transfer to a cooling rack. Cool completely.

To Store:

Store in an airtight container for up to three days *with a piece of bread to keep the cookies tender and moist.*

Notes

This recipe is adapted from my Sourdough Chocolate Chip Cookies.

Nutrition