Mini Egg Chocolate Chip Cookies

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 Need

• Flour. All-purpose flour makes for the perfect cookie texture.
• Melted Butter. Salted butter is my favorite.
• Dark Brown Sugar. Adds a light molasses flavor.
• Egg. One egg brings the dough together.
• 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 Cookies

First, melt the butter. Then let it cool slightly while you measure the rest of the ingredients. Then mix the brown sugar, butter, egg, and vanilla until it looks like a creamy caramel sauce. Add the dry ingredients and stir until a dough comes together. I use a silicone spatula or wooden spoon but an electric mixer on medium speed works great too!

Then stir in the mini eggs and chocolate chips. Scoop the dough onto a parchment-lined baking sheet. Bake until the edges are golden brown and cookies are set. Cool the cookies on the pan for a few minutes then transfer to a wire 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. 

Print

Mini Egg Cookies

These cookies are perfect for Easter. Made with a brown sugar cookie dough, every bite is packed with flavor.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 24 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

1. Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.

2. 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.
3. Add the flour, baking soda, and salt. Stir until a thick dough forms.
4. Add the mini eggs and chocolate chips. Stir until the mini eggs and chocolate chips are mixed throughout the dough.
5. Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the dough about an inch apart. You want 12 cookies per pan.
6. 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.
7. 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.