Chocolate Mini Egg Cookies

chocolate mini easter egg cookies on a pink tray
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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
Mis en place - ingredients you need to make chocolate mini egg cookies

Tools & Equipment

  • mixing bowls, whisk, and rubber spatula

  • baking sheet, parchment paper

  • large (3-tablespoon) scooper

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.

Sifted dry ingredients in a white bowl

STEP 3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth.

mixture of eggs and vanilla in a bowl

STEP 4. Whisk in the egg and vanilla extract until the mixture is smooth.

mixture of butter and sugar

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!

chocolate easter egg cookie dough in a white bowl

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.

chocolate mini egg cookie dough on a baking sheet

STEP 7. Bake, one sheet at a time for 10-11 minutes, or until the cookies are puffed up and appear dry on top.

Baked chocolate cookies topped with mini chocolate eggs on a sheet pan

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 easter egg cookies on a pink tray

Chocolate Mini Egg Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 three-inch cookies
Print Recipe Pin Recipe

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 flour
    42 grams (½ cup) Dutch-processed cocoa powder
    ½ 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 butter
    50 grams (¼ cup) granulated white sugar
    105 grams (½ cup) dark brown sugar
    ½ 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 egg
    1 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 chunks
    120 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!

Notes

Tip 1: 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. 
Tip 2: Remember that cookies continue to be cooked even after they were taken out from the oven so it’s important not to overbake them. Fresh out of the oven they are soft but will harden more as it cools.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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