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Mini egg cookies on the counter.

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.