Mini Egg Chocolate Cookies

These Mini Egg chocolate cookies are thick and fudgy with tons of chocolate chips and Easter candies mixed in. These are perfect for Easter, or for using up leftover candy.

Prep Time20

Cook Time12

Chilling3

Course: Dessert

Cuisine: American

Keyword: Easter Cookies, Mini Egg Chocolate Cookies

Servings: cookies

Author: Fiona Dowling

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.

Nutrition