Soft and Chewy Mini Egg Cookies (One Bowl)

This recipe was originally published in March 2021. It has since been updated with an improved recipe and new photos.

It wouldn't be Easter without some mini eggs! These chocolate chip mini egg cookies are packed with chopped up mini egg candies as well as chocolate chips. How cute would it be to have a dessert table for your Spring or Easter celebration with these mini egg cookies as well as lemon curd cookies and carrot cake cupcakes?

These soft and chewy chocolate chip cookies are made with browned butter, which perfectly balances out the sweetness of the Easter candy! If you want more mini egg desserts, you have to try my mini egg brownies!

Ingredients Needed

• Flour: I've only tested this recipe with all purpose flour.
• Chocolate Chips: I've used these dark chocolate chips but you could use semi-sweet chips if you prefer! Just choose whatever baking chips you prefer.
• Mini Eggs: it wouldn't be mini egg cookies without mini eggs!
• Unsalted Butter: I always use European style butter as it is more creamy and rich.
• Eggs: you'll need 1 egg and 1 egg yolk. That extra egg yolk will make these cookies extra chewy.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions

Step 1: Start by browning your butter. Place the butter in a small saucepan over medium-low heat and heat until the butter melts. Use a rubber spatula to stir the butter as it begins to foam and sputter. You should see white specks at the bottom - these are the milk solids. Keep stirring and cooking (you may need to decrease the heat to low!) until those milk solids turn a light brown and it starts to smell toasted and nutty. Pour into a large bowl and let cool.

Step 2: Once the brown butter is completely cool, whisk in the light brown sugar, white sugar, salt and vanilla extract. Preheat the oven to 350°Fahrenheit/175°Celsius and line a baking tray with parchment paper.

Step 3: Add in the egg and egg yolk, whisk again until it is smooth and thick.

Step 4: Pour in the flour, baking powder and baking soda. Fold everything together until the cookie dough is combined. Stir in the chocolate chips and chopped mini eggs - keep a small handful of both to the side though!

Step 5: Use a large cookie scoop or a tablespoon to scoop out 3 heaping tablespoons of cookie dough. Roll into a ball and place on your prepared baking sheet. Place the extra chocolate chips and pieces of mini eggs on top of each cookie dough ball.

Step 6: Bake the cookies 6 at a time for 10-12 minutes. Place the cookie dough balls that aren't in the oven in the fridge. The cookies should be a light golden brown with set edges and a slightly underbaked center - it will keep baking! Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.

Expert Tips & Tricks

• Measuring – I recommend using a weighing scale and measuring out your ingredients rather than using cups. This will make a big difference to your baking!
• Fluff and Sprinkle Flour – if you aren’t weighing your ingredients with a scale and are using measuring cups, then use the fluff and sprinkle method when it comes to measuring the flour. Check out this link here to find out how to do that. The reason why you want to measure flour properly is you don't want to use too much flour and end up with dry cookies.
• Chopping Up Mini Eggs - I don't recommend using a knife to chop up the mini eggs! Instead, you can either chop them in a food processor or place them in a ziploc bag and crush them with a rolling pin.
• Bakery Style Cookies - before my cookies go into the oven I make sure to add extra chocolate chips and mini eggs on top of each cookie dough ball! Then once they're out of the oven I use a large biscuit cutter to gently scoot the cookie into a perfect circular cookie.