These Easter chocolate chip cookies are extra special thanks to mini eggs! The brown sugar chocolate chip cookie goes great with the milky chocolate of the mini eggs.
Creamy chocolate mini eggs are one of my favorite Easter candies. I’m one of the few people who’s not upset that they’re on the shelves right after Valentine’s Day. This extends the mini egg season and I’m here for that.
Not only do I love just nibbling on them, I love using them in chocolate chip cookies. The cookies come out so cute and you get to enjoy two treats in one! The cookies come out soft in the center and crisp on the edges.
Ingredients You’ll Need
These chocolate chip cookies are extra special thanks to two things: the mini eggs (of course!) and the brown sugar. I like to use all dark brown sugar for a nice molasses-flavor. It goes great with the milk chocolate.
- Flour. Use all-purpose flour for traditional chocolate chip cookies or bread flour for a chewy cookie.
- Butter. To make these easy, I use melted butter. I prefer salted but unsalted works too!
- Dark Brown Sugar. Adds a nice molasses flavor which goes great with the chocolate chips and mini eggs.
- Egg. You only need one egg for these cookies.
- Chocolate Chips. I like to use dark chocolate (semi-sweet) chocolate chips. They go great with the creamy milk chocolate eggs.
- Mini Eggs. A few brands make mini eggs but Cadbury will always be my favorite. I use the classic milk chocolate. They sell dark chocolate now but I love the traditional milk!
- Vanilla Extract. Adds flavor
- Baking Soda. Helps the cookies to rise.
- Salt. Enhances all the other flavors.
How to Make Mini Egg Chocolate Chip Cookies
One of the nice things about this recipe is how easy the chocolate chip cookies are to make. The recipe calls for melted butter. This means you don’t need to wait for the butter to soften to make a batch.
- Mix together the melted butter, brown sugar, egg, and vanilla extract. Mix until it looks like caramel sauce.
- Add the flour, baking soda, and salt. Stir until a dough forms.
- Stir in the mini eggs and chocolate chips.
- Scoop the dough onto the pan.
- Bake until the cookies are golden brown. Let the cookies cool on the pan for a few minutes before moving them to a cooling rack.
Storing Leftovers
Keep leftover cookies covered on the counter for up to four days.
If you want to freeze the leftover cookies, let them cook first. Then place the cookies into a freezer bag or container. Freeze for up to three months for the best texture.
Mini Egg Chocolate Chip Cookies
Ingredients
- 1 cup dark brown sugar (7 ½ ounces; 215 grams)
- ¾ cup butter, melted (6 ounces; 170 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (9 ounces; 250 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups mini eggs, see note (9 ounces; 255 grams)
- ½ cup chocolate chips (4 ounces; 113 grams)
Instructions
-
Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.
-
Combine the dark brown sugar, melted butter, egg, and vanilla extract in a large bowl. Mix until smooth. The mixture will look like caramel sauce.
-
Add the flour, baking soda, and salt. Stir until a thick dough forms.
-
Add the mini eggs and chocolate chips. Stir until the mini eggs and chocolate chips are mixed throughout the dough.
-
Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the dough about an inch apart. You want 12 cookies per pan.
-
Bake until the edges are set, about 12 minutes. Let the cookies cool on the pan for a few minutes and then transfer to a wire rack. Repeat with remaining dough.
-
Store cookies covered on the counter for up to four days. Or freeze the cooled cookies in a freezer container for up to three months.
Recipe Notes
Note: At the time of publication (April 2025) this recipe uses one 9 ounce bag of mini eggs. Since packages change, I’ve included the volume and weight amount.
Leave a Reply