Chocolate Mini Egg Cookies are fudgey chocolate cookie with everyone’s favourite Easter treat baked right in, a chocolate lovers dream! 

Do you have a favourite Easter candy? Is it mini eggs?

If you answered yes, you would be among the majority of Canadians. It’s also true for me as well, with the cream egg coming in a close second! Mini eggs aren’t just for kids either, adults have a pretty big addiction to these too so this year I picked up an extra bag of mini eggs so they wouldn’t all go to the kids and the whole family could have lots of treats on hand to enjoy the holiday. 

With the Coronavirus pandemic happening this year, we are home quite a bit and watching a fair amount of movies, and we’ve been nibbling on these little beauties as we watch.

But having a whole extra bag meant that we could also use some in our baking – because we’ve been doing a lot of that too! 

Chocolate Mini Egg Cookies

yields: about 2 dozen cookies 

Ingredients

1 cup butter, softened

1 cup granulated white sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cup unsweetened cocoa powder

1 3/4 cup all-purpose flour

2 cups mini eggs, chopped

Directions

Preheat oven to 350 degrees F. Prepare two large cookie sheets by lining with silicone baking mats, or parchment paper, and set aside.

In a large mixing bowl, cream together the softened butter and both sugars on high for 3-4 minutes until light and fluffy.

Add in the eggs one at a time on medium speed, as well as the vanilla.

In a small bowl, whisk together the salt, baking soda, cocoa powder, and flour.

Add the dry ingredients to the wet, half at a time. Mix on low until just incorporated. Use a spatula to scrape down the sides and bottom of the bowl.

Stir in the chopped mini eggs by hand.

Use a 1 1/2 inch cookie scoop to scoop cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball for an extra pop of colour on top.

Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.

Store in an airtight container for several days, or in the freezer for a few months.

These Easter cookies are so chewy and fudgy they are almost like a flattened brownie! They taste amazing warm out of the oven but I love how soft they stayed even a day or two later. 

My son’s did most of the work on their own. I probably should have kept an eye on my teen who took care of the mini egg chopping because he ended up with a tummy ache from eating to many on the job! lol So I guess ours didn’t have quite 2 cups of eggs! 

My youngest boys did the rest of the work, including the dough scooping and we ended up with 30 cookies.

Yield: 24

Chocolate Mini Egg Cookies

Print

Chocolate Mini Egg Cookies are fudgey chocolate cookie with everyone's favourite Easter treat baked right in, a chocolate lovers dream! 

 

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup butter, softened
• 1 cup granulated white sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cup unsweetened cocoa powder
• 1 3/4 cup all-purpose flour
• 2 cups mini eggs, chopped

Instructions

1. Preheat oven to 350 degrees F. Prepare two large cookie sheets by lining with silicone baking mats, or parchment paper, and set aside.
2. In a large mixing bowl, cream together the softened butter and both sugars on high for 3-4 minutes until light and fluffy.
3. Add in the eggs one at a time on medium speed, as well as the vanilla.
4. In a small bowl, whisk together the salt, baking soda, cocoa powder, and flour.
5. Add the dry ingredients to the wet, half at a time. Mix on low until just incorporated. Use a spatula to scrape down the sides and bottom of the bowl.
6. Stir in the chopped mini eggs by hand.
7. Use a 1 1/2 inch cookie scoop to scoop cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball for an extra pop of colour on top.
8. Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.

Notes

Store in an airtight container for several days, or in the freezer for a few months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 221mgCarbohydrates: 35gFiber: 2gSugar: 24gProtein: 3g

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Try these other fun Easter activities!

Easter Cupcakes (also with mini eggs!)

Easter Lunch Box Jokes – with free printable

Mini Egg Cookie Bars

Easter Word Search Puzzle – printable