These mini egg cookies are an irresistible Easter treat. Picture soft, chewy cookie dough studded with gooey milk and white chocolate chunks and scattered with crushed, crunchy mini eggs. Serve warm with a scoop of vanilla ice cream and an extra sprinkle of crushed mini eggs for maximum indulgence.
Mini eggs are perfect for seasonal bakes: their crisp candy shells and creamy chocolate centres add texture and colour. These cookies work whether you chill the dough first for a thicker, chewier result or bake straight away for a quicker fix.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and Variations
- How to make the best mini egg cookies
- Cooking Tips
- To chill or not to chill
- Chocolate chunks vs chips
- Frequently Asked Questions
- Other recipes you might enjoy
- Mini Egg Cookies Recipe
Why you will love this recipe
- Simple to make — great for bakers of any skill level and an ideal Easter bake.
- Make ahead friendly — the dough can be chilled or frozen so you’ll have cookie dough ready when cravings hit.
- Fantastic texture and flavour — soft, sweet cookies with melted chocolate pockets and crunchy mini eggs, plus crisp edges.
- Versatile — swap chocolates or seasonal candies to enjoy these year-round.
Ingredients
Full recipe measurements and details are in the printable recipe card below.
Soft light brown sugar — adds moisture and a toffee-like depth. Dark brown sugar can be used but will produce darker cookies.
Golden caster (superfine) sugar — helps create crispy edges while keeping the centres tender.
Plain (all-purpose) flour — forms the base of the cookie dough.
Chocolate — a mix of good-quality milk and white chocolate, chopped into chunks for molten pockets of flavour.
Mini eggs — milk chocolate mini eggs with a crisp shell; chop or crush them to fold into the dough.
Substitutions and Variations
Brown butter — use browned butter for a nutty, caramelised flavour.
Sugars — granulated sugar or standard caster sugar can replace golden caster if needed.
Chocolate — feel free to change the ratio or use dark chocolate for a richer finish.
Alternatives to mini eggs — if mini eggs aren’t available, try chopped Maltesers, M&M’s, Smarties, Minstrels or simply extra chocolate chunks. You can also use small seasonal chocolates to keep the theme.
How to make the best mini egg cookies
Below is a step-by-step overview; the full recipe card with exact measurements is at the bottom of the page.
ONE: Preheat oven to 180°C (160°C fan). Line baking sheets with non-stick paper. Cream softened butter with light brown sugar and golden caster sugar until smooth.
TWO: Add the beaten egg and vanilla extract, then beat until combined.
THREE: Sift in plain flour, baking powder, bicarbonate of soda and a pinch of salt. Mix until just combined; avoid overmixing.
FOUR: Fold through chopped chocolate and crushed mini eggs until evenly distributed.
FIVE: Scoop dough into roughly nine equal balls using an ice cream scoop. Roll with your hands and place about 5 cm apart on prepared sheets. Chill if you have time.
SIX: Bake about 12 minutes, until edges are just golden and centres still look slightly puffy and gooey. They will firm up as they cool. Optionally drizzle with melted white chocolate after cooling slightly.
Cooking Tips
Softened butter: Make sure butter is slightly softened so it creams properly with the sugars.
Do not overmix: Mix until just combined to keep the cookies tender and soft.
Space well: Leave room between dough balls to avoid them spreading into each other.
Cool briefly: Let cookies rest for at least 15 minutes after baking so they set and reach the ideal chewy texture.
To chill or not to chill
Chilling the dough improves texture, yielding thicker, chewier cookies with more even browning. A 30-minute blast in the freezer can help if you’re short on time. Dough can also be chilled overnight for best results, but the cookies are still delicious baked straight away.
Chocolate chunks vs chocolate chips
Chopped chocolate from a bar melts into gooey pockets and offers superior flavour compared with chocolate chips, which often contain stabilisers to retain shape. For the best melty texture, use chopped chocolate chunks.
Frequently Asked Questions
No — chilling improves texture but isn’t essential. If you want thicker, chewier cookies chill the dough; otherwise bake straight away.
Using both gives the best balance: light brown adds moisture and depth, while golden caster helps create crisp edges.
Yes — substitute with any chocolate or candy you prefer. Adjust the amount to suit the flavour and texture you want.
Store in an airtight container for up to 5 days; they’re best the day they’re made.
Yes — dough keeps up to 3 days in the fridge or can be frozen in individual balls. Bake from frozen and add a few minutes to the baking time. Baked cookies freeze well for up to 3 months.
Other recipes you might enjoy
If you like mini egg cookies, try chocolate chip cookie bars, chocolate cheesecake, hot chocolate bombs or chocolate brownie cookies for more sweet inspiration.
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If you try these Mini Egg Cookies, please leave a comment and share how they turned out!
Mini Egg Cookies
Ingredients
- 125 g unsalted butter, softened
- 150 g soft light brown sugar
- 70 g golden caster sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of flaky sea salt
- 50 g good-quality white chocolate, chopped
- 50 g good-quality milk chocolate, chopped
- 150 g mini eggs, chopped or crushed
To serve: optional
- Melted white chocolate
- Extra mini eggs, whole or crushed
Instructions
- Preheat the oven to 180°C (160°C fan). Line baking sheets with non-stick paper.
- Cream the softened butter with the light brown sugar and golden caster sugar until creamy. A stand mixer with a paddle attachment is ideal, but a handheld mixer or a wooden spoon will work.
- Add the beaten egg and vanilla extract and beat until combined.
- Sift in the plain flour, baking powder, bicarbonate of soda and salt. Mix until just combined — avoid overmixing to keep the cookies tender.
- Fold in the chopped chocolate and crushed mini eggs until evenly distributed.
- Scoop the dough into around nine equal balls using an ice cream scoop. Roll into balls and place about 5 cm apart on the prepared trays. Chill the dough if time allows (30 minutes to overnight) or freeze for 30 minutes if short on time.
- Bake for about 12 minutes, until edges are lightly golden and centres remain slightly puffy and gooey. They will continue to set as they cool. If you prefer firmer cookies, bake a little longer.
- Allow cookies to cool for at least 15 minutes before serving. To finish, drizzle with melted white chocolate and sprinkle extra mini eggs if desired.
Notes
To store: Dough can be chilled up to 3 days or frozen in individual balls. Baked cookies keep up to 5 days in an airtight container.
To reheat: Warm in 10-second bursts in the microwave or 2–3 minutes in a 170°C oven or air fryer.
To freeze: Freeze shaped dough balls and bake from frozen, adding a few minutes to the bake time. Baked cookies freeze for up to 3 months.
Chocolate choices: Use any combination of milk, white or dark chocolate according to preference.
Nutrition
Carbohydrates: 62 g
Protein: 5 g
Fat: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
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