Chocolate Mini Egg Cookies

One of the best signs of Spring approaching: mini eggs in the stores! Sure, you can now get them year round but there’s an over abundance come Spring and it’s just the best as they happen to my absolute favorite candy! Not lying, I could probably eat a giant bag all to myself!!

I had bought a bag when they first hit the stores and I threw them into the back of the cupboard so I wouldn’t be tempted…and it actually worked! I kind of forgotten about them until I realized Easter is fast approaching, meaning Easter baking!

I decided I wanted to try baking the mini eggs into cookies and knew I wanted them to be chocolate cookies. Then I saw these Milk Chocolate Egg Cookies come up a couple times on Instagram and decided to bake up my take on them.

And boy, am I sure glad I did; they just may be my new favourite cookies!! So rich in chocolate and so soft! The only thing I will change up next time I make them…more mini eggs! Seriously, the 200g bag was not enough. I would have liked to put way more on top but they still get the winning approval!

Chocolate Mini Egg Cookies
Yield: 20 cookies


1 cup all-purpose flour
2/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 + 1/2 tsp vanilla extract
200g bag Cadbury Mini Eggs, divided


  1. Line baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and both sugars until smooth.
  4. Beat in the egg and vanilla until combined. Turn mixer off and scrape down sides of bowl.
  5. Slowly, on low speed, add in the flour mixture until combined. Turn mixer off and by hand, add in a 1/2 cup crushed mini eggs.
  6. Slightly crush the remaining mini eggs for cookie topping.
  7. Form dough (roughly 2 tbsp) into balls, flatten slightly, and press into slightly crushed mini eggs. Place onto prepared baking sheets, about 2 inches apart. Wrap with plastic wrap and place in refrigerator for 2 hours.
  8. Preheat oven to 350 degrees F. and bake cookies for 10-12 minutes, may seem not fully cooked but they will finish baking on cookie sheets. Remove from oven and let cookies cool on tray for at least 5 minutes before transferring to cooling rack. Enjoy!

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