Mini Eggs were created in 1967 as Easter leftovers solution—their candy shell prevents melting during baking unlike regular chocolate.
Mini Eggs Chocolate Chips Cookies
Indulge in these delightful mini egg chocolate chip cookies that are bursting with flavor! Featuring creamy chocolate chips and colorful mini eggs, these treats are baked to perfection for a soft, chewy texture. Perfect for sharing or enjoying all by yourself, these cookies are a festive twist on a classic favorite!
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 115g cold chopped unsalted butter (8.05 tbsp)
- 1 whole egg + egg yolk
🫙Pantry Staples(7)
- 1½ tsp baking powder (7.5 ml)
- ¼ tsp baking soda (1.25 ml)
- 238g plain flour (1.9 cup)
- 200g mini eggs chopped & chocolate chunks or chips (7.06 oz)can increase or reduce according to preference
- 80g caster sugar (0.4 cup)
- 80g light brown sugar (0.4 cup)
- ½ tsp vanilla (2.5 ml)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 2
Add the egg + egg yolk, vanilla extract, mini eggs chopped and chocolate chips or chunks. Whisk until fully incorporated.
- 3
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 4
Portion the dough into 85-90g balls.
- 5
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 6
Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
- 7
Remove from the oven and let cool slightly.
- 8
Serve warm with ice cream.
- 9
Store any extra dough balls in an airtight container or freezer bag and freeze for later.
💡 Pro Tips
- ✓Freeze cookie dough balls for exactly 30-60 minutes to prevent excessive spreading - frozen butter creates steam pockets that give cookies their thick, chewy texture.timing30-60 minutes
- ✓Portion dough to exactly 85-90g per cookie using a kitchen scale because consistent weight ensures even baking times and prevents smaller cookies from burning while larger ones stay raw.technique85-90g portions
- ✓Bake at 175°C (347°F) for 10-12 minutes maximum - cookies continue cooking on hot pans for 2-3 minutes after removal, preventing overbaking of centers.timing175°C, 10-12 minutes
- ✓Chop Mini Eggs into 6-8mm pieces so they distribute evenly without creating weak spots in the dough structure that cause cookies to break apart.ingredient6-8mm pieces
- ✓Use cold cubed butter and whisk (don't cream) to maintain butter temperature around 65°F, creating dense, fudgy cookies instead of cake-like texture.technique65°F butter temperature
Share this recipe
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
Share this recipe
Mini Eggs were created in 1967 as Easter leftovers solution—their candy shell prevents melting during baking unlike regular chocolate.
Mini Eggs Chocolate Chips Cookies
Indulge in these delightful mini egg chocolate chip cookies that are bursting with flavor! Featuring creamy chocolate chips and colorful mini eggs, these treats are baked to perfection for a soft, chewy texture. Perfect for sharing or enjoying all by yourself, these cookies are a festive twist on a classic favorite!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 115g cold chopped unsalted butter (8.05 tbsp)
- 1 whole egg + egg yolk
🫙Pantry Staples(7)
- 1½ tsp baking powder (7.5 ml)
- ¼ tsp baking soda (1.25 ml)
- 238g plain flour (1.9 cup)
- 200g mini eggs chopped & chocolate chunks or chips (7.06 oz)can increase or reduce according to preference
- 80g caster sugar (0.4 cup)
- 80g light brown sugar (0.4 cup)
- ½ tsp vanilla (2.5 ml)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 2
Add the egg + egg yolk, vanilla extract, mini eggs chopped and chocolate chips or chunks. Whisk until fully incorporated.
- 3
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 4
Portion the dough into 85-90g balls.
- 5
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 6
Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
- 7
Remove from the oven and let cool slightly.
- 8
Serve warm with ice cream.
- 9
Store any extra dough balls in an airtight container or freezer bag and freeze for later.
💡 Pro Tips
- ✓Freeze cookie dough balls for exactly 30-60 minutes to prevent excessive spreading - frozen butter creates steam pockets that give cookies their thick, chewy texture.timing30-60 minutes
- ✓Portion dough to exactly 85-90g per cookie using a kitchen scale because consistent weight ensures even baking times and prevents smaller cookies from burning while larger ones stay raw.technique85-90g portions
- ✓Bake at 175°C (347°F) for 10-12 minutes maximum - cookies continue cooking on hot pans for 2-3 minutes after removal, preventing overbaking of centers.timing175°C, 10-12 minutes
- ✓Chop Mini Eggs into 6-8mm pieces so they distribute evenly without creating weak spots in the dough structure that cause cookies to break apart.ingredient6-8mm pieces
- ✓Use cold cubed butter and whisk (don't cream) to maintain butter temperature around 65°F, creating dense, fudgy cookies instead of cake-like texture.technique65°F butter temperature