If you’re a fan of soft and chewy cookies, you’re going to love these Mini Egg Cookies! They are loaded with crunchy chocolate eggs and pools of melty chopped chocolate–flavors you love in an Easter cookie. They’re made in one bowl and require less than 45 minutes from start to finish.

Overhead shot of baked mini egg cookies set on a black wire rack.

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If you’ve tried my chewy chocolate chip cookies or my easy 30-minute chocolate chip pecan cookies, you already know I take my cookie texture seriously. These mini egg cookies have the perfect balance–soft centers, chewy edges, and plenty of chocolate in every bite.

Whether you’re baking for Easter or just looking for an easy, festive treat, this recipe is guaranteed to be a new favorite. Let’s get baking!

Ingredient Notes

All-purpose flour - The base of any great cookie! Be sure to measure correctly using the spoon and level method (rather than scooping straight from the bag) to avoid adding too much flour, which can make your cookies dry instead of chewy.
Butter - Use unsalted butter to control the salt level in your cookies. If using salted butter, then reduce the salt amount to ¼ teaspoon. Be sure to soften the butter to room temperature.
Eggs - These cookies have a rich, chewy texture because they use both a whole egg and an extra yolk. Bring both to room temperature.
Mini eggs - These little chocolate gems add the perfect festive crunch! I like to roughly chop some while leaving others whole to create a mix of textures in every bite. You can use Cadbury Mini Eggs or any candy-coated chocolate eggs you love.

Please see the recipe card for the complete list of ingredients and measurements.

Step-By-Step Instructions

Creamed butter and sugar in a glass mixing bowl set on a flat surface.

1. Cream the butter and sugars - This is best done with a handheld or stand mixer with a paddle attachment. Beat for about 3 minutes until creamy and fluffy.

Creamed butter and sugar mixed with eggs and vanilla in a glass mixing bowl set on a flat surface.

2. Mix in the egg, yolk, and vanilla - Make sure to scrape down the bowl for even mixing.

Dry ingredients mixed into creamed butter and sugar with eggs and vanilla for a base cookie dough in a glass mixing bowl set on a flat surface.

3. Add dry ingredients - I like to sift the flour, baking soda, baking powder, and salt right into the mixing bowl and mix on a lower speed until you see just a few streaks of flour.

Mini egg cookie dough mixed in a glass mixing bowl set on a flat surface.

4. Add the chocolate - Mixing the chocolate eggs and chopped chocolate into the cookie dough by hand prevents overmixing. I like to use a rubber spatula for this.

Mini egg cookie dough rolled into balls and set on spread out on a parchment lined sheet pan.

5. Scoop - Use a scoop that will give you about 2 tablespoons of dough per cookie. You’ll want to gently roll each cookie into a ball and place them on a parchment-lined sheet pan spaced 2 inches apart.

Close of up baked mini egg cookies set on a black wire rack.

6. Bake - This will take about 11-13 minutes. The cookies should look slightly underbaked in the centers and just start to turn a golden brown on the edges.

Helpful Tips

Use a digital kitchen scale - For the most consistent, bakery-style cookies, I always recommend weighing your ingredients instead of using measuring cups. This ensures you get the correct flour-to-butter ratio, which is key for the perfect chewy texture.
Properly cream the butter and sugars - Even though this is a one-bowl recipe, don’t rush this step! Beating the butter with the sugars for 2-3 minutes helps create the best cookie texture–chewy, slightly crisp edges and soft centers.
Add extra chocolate on top - For that drool-worthy, chocolate-studded look, press a few extra pieces of chopped chocolate mini eggs on top of each cookie right after baking. They’ll look beautiful and make the cookies even more irresistible!
Make them bakery-perfect with the “cookie scoot” trick - As soon as the cookies come out of the oven, use a large round cookie cutter or even a mug to gently swirl them into a perfect circular shape. This helps smooth out any uneven edges and makes them look extra professional!

Close up of one mini egg cookie broken in half with chocolate egg candies around set on a flat surface.

Storage

Keep your cookies soft and fresh by storing them in an airtight container at room temperature for up to 5 days. If you love that just-baked warmth, pop them in the microwave for 5-10 seconds before enjoying!

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I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!