Get ready for Spring with these chocolate chip mini egg cookies! These cookies are loaded up with chopped Cadbury mini eggs and chocolate chips. They’re made in 1 bowl, you don’t need a mixer and there is zero chilling time!
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 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!
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Why you’ll love these cookies!
- Flavour: these cookies are packed with chocolate chips, mini eggs and are made with brown butter. The brown sugar in these cookies gives you that classic chocolate chip cookie taste!
- Texture: if you love soft and chewy cookies, this is the recipe for you. These cookies are super soft and pillowy.
- How easy is this: this is a super easy recipe, the hardest part is browning the butter but I will walk you through that!
- Time: These cookies take 25 minutes to prep, and then 10-12 minutes to cook – no chilling time means you get cookies in no time at all!
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.
Step by Step Process
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.
Baking 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 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.
FAQs and Tips
Scoop the cookie dough into balls and place them in a container to freeze. Bake from frozen but it may take an extra minute or two in the oven.
Try adding in M&Ms, reeses pieces, or your favourite candy!
Yup, scoop out 1.5 tablespoons of dough instead of 3 tablespoons for smaller cookies! You will need to bake for a few minutes less in the oven.
Want to bake some more cookies? ADD IN LEMON BELOW
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Mini Egg Chocolate Chip Cookies
Ingredients
- 1 ½ sticks butter
- 1 cup light brown sugar
- ½ cup sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ⅔ cup chocolate chips
- ⅔ cup mini eggs roughly chopped
Instructions
- Heat your oven to 350°F/180°C. Line a baking sheet with parchment paper. Once you have prepped your ingredients, keep a small handful of both the chocolate chips and the mini eggs to the side.
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a large bowl, making sure you scrape out all of the brown butter stuck at the bottom of the pan. Let cool.
- Add the sugars, salt, and vanilla extract and whisk until smooth. Add the egg and the egg yolk, and beat until the batter is smooth and thick.
- Add in the flour, baking soda and baking powder. Fold everything with a rubber spatula until combined. Stir in the chocolate chips and chopped mini eggs.
- Scoop out 3 tablespoons of cookie dough and roll into a ball, place on the prepared baking sheet. You'll bake 6 cookies at a time. On top of each cookie dough ball, press in the extra chocolate chips and mini eggs.
- Bake for 10-12 minutes for soft cookies, a minute or two longer if you want them crispier. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
Jenni
Mini eggs PLUS cookies – what more could you ask for!! Loved this simple, tasty recipe. Thanks Ella! Xx
Ilona
Hands down the BEST cookie recipe I have tried! And you can in fact mix, bake & make these on a cheeky lunch break for an afternoon treat (that’s how easy they are to make!)
Ella
Thank you!!
Maryann
Delicious. Loved the pro tips for decorating the cookies too!
Nancy
I knew I had to try these as soon as I saw them. I mean brown butter and mini eggs. Who wouldn’t love these. Recipe did not disappoint. These were amazing!!! You need to try these !!!!
Ella
Thank you so much, I’m so glad you enjoyed them!