Mini Egg Chocolate Cookies
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These Mini Egg chocolate cookies are thick and fudgy with a rich chocolate flavor, chocolate chips and tons of candy coated chocolate eggs. Add them to your Easter baking, or make them after Easter to use up leftover candy.
These Cadbury Mini Egg chocolate cookies are the sister recipe to my Mini Egg chocolate chip cookie recipe. They’re incredibly thick and verging on gooey in the middle. I love how the candy coating of the chocolate eggs adds a delicious crunch to the cookies, and the pastel colors make these look extra festive without the effort needed of making a decorated cookie.
If you love extra rich cookies – make these this Easter.
Cookie Baking Tips
- Measure the Flour Correctly. Too much flour and these cookies will turn out dry. Always whisk the flour first, then spoon into a dry measuring cup and level off the top. Alternatively, use a scale for the most accurate results.
- Use Dutch Process Cocoa. Sometimes called Specialty Dark – Dutch process cocoa give baking a richer chocolate flavor and darker color compared to natural cocoa.
- Use a Combo of Chopped and Whole Eggs. If you use exclusively whole Mini Eggs – the cookies can end up flattening out in an odd shape because of the size of the eggs.
- Chill the Dough. Chilling the dough is necessary so that the cookies stay thick. This is especially important if you want to make big, bakery-style cookies like the ones pictured.
- For Perfectly Round Cookies, Use this Trick. Take a large biscuit cutter (a very large mug works too – you just want something that is larger than the cookies in size). When the cookies are right out of the oven and still on the cookie sheet, place the biscuit cutter around a warm cookie. Then gently trace a circular motion to mold the cookie into a perfectly round shape.
- Note – you are not cutting the cookie into a circle, you are gently pressing the edges to create a perfect circle.
- Add a Few Extra Eggs. For that perfect cookie look – when the cookies are fresh from the oven, place a few extra chopped eggs on top of each warm cookie.
Freezing & Make Ahead Tips
The bowl of cookie dough can be stored covered in the fridge for up to 48 hours. If the dough has been in the fridge overnight, then I recommend letting the dough sit on the counter for 10-15 minutes before forming it into balls.
Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough balls from frozen, as directed in the recipe.
Baked and fully cooled cookies can be frozen in a freezer bag or airtight freezer container. I recommend placing sheets of parchment paper or wax paper in between cookie layers to avoid them sticking together. Thaw in the fridge.
More Easter Candy Treats
Mini Egg Chocolate Cookies
Equipment
- 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 starting to melt
- 1 cup brown sugar (210 grams), light or dark
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Mini Eggs (about 160-180 grams), plus more for the tops of each cookie
- 1 cup chocolate chips (180 grams)
Instructions
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. If the cocoa is lumpy – be sure to whisk it first.
- In a separate large bowl, cream together the butter, brown sugar and granulated sugar until fluffy (about 2-3 minutes, depending on how softened your butter is).
- Beat the eggs and vanilla extract into the butter mixture.
- Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture. I typically do this about ½ at a time. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there are no lumps of butter stuck. The dough will be thick.
- Chop ½ of the Mini Eggs. You can also add them to a freezer bag and crush with a rolling pin. They don't need to fine pieces, just chopped in half or in quarters.
- Mix the Mini Eggs and chocolate chips into the dough.
- Cover the bowl and refrigerate for at least 3 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line baking sheets with parchment paper or silicone baking mats.
- Form the cookie dough into balls with about ¼ to ⅓ cup of dough each – mine weighed about 3½ ounces (100 grams) each and I typically get 13-14 very large cookies. Place cookies at least 2½ inches (about 6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time, for about 12-14 minutes, or until the tops look just set.
- Remove from the oven.
- For perfectly round cookies, take a large biscuit cutter (larger than the cookies in size) or mug/cup. Place it around the warm cookie (still on the cookie sheet). Gently trace a circular shape to mold the cookie into a perfect circle. Note – you aren't cutting the cookie into a circle, you're simply using the circular shape to gently press the cookies into a perfect circle.
- Optionally, press a few extra chopped Mini Eggs into the top of each cookie. Cool the cookies on the pan.
Notes
- Cocoa: I recommend Dutch process for a richer chocolate flavor.
- Mini Eggs: Any variety of candy coated Easter candies will work.
- Freezing: Cookie dough balls can be frozen for up to 2 months. Bake from frozen, as directed in the recipe.
- For Smaller Cookies: Form the cookies into balls with about 1½ to 2 tablespoons of dough each. Bake in the preheated oven for about 9-12 minutes.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 very large, uniform cookies.
