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.
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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
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.
2. Mix in the egg, yolk, and vanilla - Make sure to scrape down the bowl for even mixing.
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.
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.
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.
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!
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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1-Bowl Mini Egg Cookies
- Total Time: 27 minutes
- Yield: 20 cookies 1x
Description
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.
Ingredients
- 170 g (12 tablespoons) unsalted butter, at room temperature
- 200 g (1 cup) light brown sugar
- 1 large egg + 1 yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 260 g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 130 g (¾ cup) mini eggs, roughly chopped
- 130 g (¾ cup) good quality dark chocolate, chopped
Instructions
- Preheat oven to 350°F/177°C. Line two sheet pans with parchment paper.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl, add in the egg, yolk, and vanilla, and beat until combined.
- Sift the flour, baking soda, baking powder, and salt into the bowl and mix on medium-low speed until almost combined.
- Add the mini eggs and chocolate. Use a rubber spatula to fold them into the dough until just combined.
- Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll in balls. Arrange the balls on the prepared sheet pans, leaving 2 inches of space between each cookie.
- Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and use a round cookie cutter, slightly larger than the cookie, to shape them into even circles.
- Allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep soft and fresh by storing cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
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