The perfect cookie for Easter, these chocolate mini egg cookies have a deep chocolate base and packed with pools of melted dark chocolate They are soft yet chewy with a crunch from the mini eggs.
Why You’ll Love These Chocolate Mini Egg Cookies
Make it anytime, immediately. This recipe calls for melted butter so you don’t need to wait for that butter to come at room temperature.
No dough chilling required. Bake these cookies right after making them. They are ready to eat in 25 minutes!
Just the right sweetness. I know these cute little mini eggs can be too sweet when eaten as it is. That’s why I combined them with dark chocolate chunks to balance the sweetness. You can also use semi-sweet chocolate if you are not a fan of dark.
Perfect for Easter Baking. A great recipe for a quick baking session with kids (and adults alike). Who doesn’t love these cute, colorful mini eggs? They’re so festive and totally exude Spring vibes!
Perfect Texture. These cookies are soft and chewy with a little crunch from the mini egg chocolate. The best part is that these cookies taste as good as it looks!
What You’ll Need
Ingredient Shopping List:
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
DAIRY
- 113 grams (½ cup) unsalted butter, melted
- measure the butter first before melting. Your melted butter will weigh around 110-111 grams after melting due to evaporation – that’s ok.
- 1 large egg (weight is around 50 grams without the shell)
PANTRY
- 150 grams (1¼ cup) all-purpose flour
- 42 grams (½ cup) Dutch-processed cocoa powder
- ½ teaspoon baking soda
- 50 grams (¼ cup) granulated white sugar
- 105 grams (½ cup) dark brown sugar
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 100 grams dark chocolate chunks or a good quality dark chocolate bar chopped into small chunks
- 115 grams (about 1/3 cup) lightly smashed mini egg chocolates
Tools & Equipment
- mixing bowls, whisk, and rubber spatula
- baking sheet, parchment paper
- large (3-tablespoon) scooper
- I recommend and use this (affiliate link) large cookie scoop
How to Make Chocolate Mini Egg Cookies Step-by-Step
STEP 1. Preheat oven to 350F/ 180 C (no fan). Place the rack in the middle of the oven.
Line 2 baking sheets with parchment paper then set aside.
STEP 2. Sift the flour, cocoa powder, and baking soda into a medium bowl.
STEP 3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth.
STEP 4. Whisk in the egg and vanilla extract until the mixture is smooth.
STEP 5. Using a rubber spatula, stir in the flour mixture, dark chocolate chunks, and half of the smashed mini eggs. Save the remaining half as toppings later on. Mix just until no dry flour remains. Be careful NOT to overmix!
STEP 6. Using a large scooper (3-tablespoon portion), scoop 6 portions of cookie dough onto each baking sheet, leaving ample space between them. Top each dough portion with the remaining smashed mini eggs.
STEP 7. Bake, one sheet at a time for 10-11 minutes, or until the cookies are puffed up and appear dry on top.
Tip: If your kitchen is very warm, keep the 2nd tray of scooped cookie dough in the fridge while the 1st batch is baking in the oven.
STEP 8. Let the cookies cool on the baking sheets for about 10 minutes before transferring on a wire rack.
Frequently Asked Questions
Can I make these ahead?
Absolutely! After scooping the dough, freeze them individually, then once frozen store the cookie dough balls in a Ziploc bag and keep in the freezer.
Whether you want to bake just 1 or 6 of these frozen cookie dough, put them in a baking tray lined with parchment paper.
Since they are straight from the freezer, baking time will increase for about 3-5 minutes so watch for visual cues.
You can also freeze the baked cookies and just rewarm them anytime you have a cookie craving.
How to rewarm these cookies?
You can quickly rewarm the cookie in the microwave using defrost mode 5 to 10 seconds, depending on your microwave.
This will remelt the dark chocolate chunks that you may have at the top – ooey gooey goodness!
Watch How to Make this Recipe
Printable Recipe Card
Baking in Grams
Bakeologie ensures that all recipes are meticulously crafted with gram measurements to allow you to effortlessly replicate them in your kitchen (regardless of location) with guaranteed success.
Volume measurements are prone to significant inaccuracies and can result in errors due to the inconsistency of measuring cups.
A common example: 1 cup of flour, depending on how you scooped it, can be anywhere form 120 grams to 145 grams, while 120 grams is still 120 grams regardless of how you scooped it.
Providing precise gram measurements (with the exception of minor ingredients, which are given in tsp/tbsp) enables you to prepare these recipes with precision and minimal cleanup. The only tool you need is a kitchen scale. They are cheap and come in cute colors, too!
In case you remain unconvinced, the recipe card also includes volume measurements, but I strongly recommend that you bake using a digital scale for a more accurate result.
I also maintain a Baking Conversion Chart which I use for recipe testings.
Chocolate Mini Egg Cookies
Ingredients
- 150 grams (1¼ cup) all-purpose flour
- 42 grams (½ cup) Dutch-processed cocoa powder
- ½ teaspoon baking soda
- 113 grams (½ cup) unsalted butter melted (measure butter before melting it)
- 50 grams (¼ cup) granulated white sugar
- 105 grams (½ cup) dark brown sugar
- ½ teaspoon fine sea salt
- 1 (about 50 grams) large egg weight is without shell
- 1 teaspoon pure vanilla extract
- 100 grams dark chocolate chunks dark chocolate bar chopped into small chunks
- 120 grams lightly smashed mini egg chocolates DIVIDED
Instructions
- PREP. Preheat oven to 350F/ 180 C (no fan). Place the rack in the middle of the oven.Line 2 baking sheets with parchment paper then set aside.
- SIFT. Sift the flour, cocoa powder, and baking soda into a medium bowl.150 grams (1¼ cup) all-purpose flour42 grams (½ cup) Dutch-processed cocoa powder½ teaspoon baking soda
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth.113 grams (½ cup) unsalted butter50 grams (¼ cup) granulated white sugar105 grams (½ cup) dark brown sugar½ teaspoon fine sea salt
- Whisk in the egg and vanilla extract until the mixture is smooth and light in color.1 (about 50 grams) large egg1 teaspoon pure vanilla extract
- Using a spatula, stir in the flour mixture, dark chocolate chunks, and HALF of the smashed mini eggs. Save the remaining half as toppings later on. Mix until no dry flour remains.100 grams dark chocolate chunks120 grams lightly smashed mini egg chocolates
- BAKE. Using a large scooper (3 tablespoon portion), scoop 6 portions of cookie dough onto each baking sheet, leaving ample space between them. Top each dough portion with the remaining smashed mini eggs.Bake, one sheet at a time (See Notes) for 10-11 minutes, or until the cookies are puffed up and appear dry on top.
- COOL. Let the cookies cool on the baking sheets for about 10 minutes before transferring on a wire rack.
- STORE. Keep in an airtight container for 2-3 days on your countertop, or in the fridge for up to 1 week. You can quickly rewarm the cookie in the microwave using defrost mode – this will also remelt the dark chocolate chunks. Ooey Gooey goodness!