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Mini Egg cookie being held up by hand

Mini Egg Chocolate Chip Cookies

These NYC style thick, chewy Mini Egg cookies are loaded with candy-coated chocolates and chocolate chips for a perfect Easter treat that's simple to make and impossible to resist.
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 day
Total Time 1 day 27 minutes
Serving Size 8 Cookies

Ingredients

  • ½ cup/125g butter salted or unsalted
  • ¾ cup/150g dark brown sugar
  • ½ cup/100g white granulated sugar
  • 1 medium/large egg + 1 egg yolk
  • 1 tbsp milk
  • 1 tsp vanilla
  • 1 and 2/3 cups/200g all-purpose flour
  • ¾ cup/100g cake flour
  • 1.5 tsp baking powder
  • 1.5 tsp cornstarch
  • ½ tsp salt if using unsalted butter
  • 1 cup chocolate chips
  • 2 cups mini eggs chopped up
  • ½ cup mini eggs whole

Instructions

  • Line your baking sheets with parchment paper.
    parchment lined baking sheet
  • Cream the butter and sugars together in a large bowl until light and fluffy.
    ½ cup/125g butter, ¾ cup/150g dark brown sugar, ½ cup/100g white granulated sugar
    combine butter and sugar together for mini egg cookie dough
  • Add the egg, egg yolk, milk, vanilla, and cake batter flavor to the butter mixture and mix until well combined.
    1 medium/large egg + 1 egg yolk, 1 tbsp milk, 1 tsp vanilla
    egg, yolk vanilla added to mini egg cookie dough
  • In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, and salt.
    1 and 2/3 cups/200g all-purpose flour, ¾ cup/100g cake flour, 1.5 tsp baking powder, 1.5 tsp cornstarch, ½ tsp salt
    Whisking dry ingredients
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    add dry ingredients to dough for mini egg cookie dough
  • Fold in the chocolate chips and chopped mini eggs.
    1 cup chocolate chips, 2 cups mini eggs, ½ cup mini eggs
    fold in chopped mini eggs to mini egg cookie dough
  • Scoop out the dough using a cookie scoop or spoon and nd weigh it on the kitchen scale, if using, then place them on the prepared baking sheets. For NYC style cookies, make larger dough balls, about 5.5 oz each.
    scoop and weigh cookies on kitchen scale
  • Refrigerate the dough balls overnight or for at least an hour to prevent spreading. I recommend overnight to really allow the flavours to meld together and prevent any spreading.
    mini egg cookie dough balls
  • When ready to bake, preheat your oven to 350°F (175°C) and bake for 12 minutes or until the edges are set and the centers are still slightly soft.
    Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
    Mini Egg cookie being held up by hand

Notes

  • Make sure to refrigerate the dough to prevent spreading.
  • Use a kitchen scale for consistent cookie sizes.
  • Don’t overbake; the centers should remain slightly soft.
  • Store cookies in an airtight container at room temperature for up to a week.