If you love chocolate, mini eggs and cookies then you will absolutely love my Chocolate Mini Egg Cookies. These chocolate Easter cookies studded with Cadbury mini eggs are a tasty treat and easy Easter cookies to make. These chocolate mini Egg cookies are great fun for the family and make a great edible Easter gift too.
Chocolate Easter Cookies
Mini Egg Cookies are great, especially with extra chocolate on top! To give the cookies an Easter twist I’ve added mini eggs. I am a bit of a mini egg fan. A lot to be honest.
This mini eggs cookies recipe is so simple to make and you can have the chocolate Easter made and ready to eat in 40 minutes. This is a recipe I love and I make them a lot. I usually double or triple up the amount so I can feed everyone who randomly turns up. I swear they can smell these mini egg cookies on the wind.
If you’re looking for an easy Cookie traybake recipe, try the mini egg cookie bars recipe, they include all the wonderful mini egg goodness but are a chewier cookie than these.
Chocolate Easter cookies are pretty great on their own but adding mini eggs takes it to the next level. I love seeing everyone eyeing up the cookies to see which has the most mini eggs. Chocolate on more chocolate. What else do Easter cookies need?
Why you’ll love these chocolate mini egg cookies
This mix of chocolate cookie and mini eggs are so easy to eat and absolutely delicious, they are the perfect chocolate mini egg cookies.
This mini eggs cookies recipe takes about 10 minutes to mix together (including getting all the ingredients out of the cupboards). So they can be ready, baked and ready to eat in 30 minutes.
It has mini eggs in and they are just the best! If you bake your flour (remember raw flour can carry salmonella) you can make mini egg cookie dough to eat. Delicious!
This mini egg cookies recipe is great for creating leftover easter egg cookies.
For the full recipe scroll down to the bottom of the page.
You can use salted butter if you like, it doesn’t make a huge difference to your bake but unsalted butter is better if you have it. You’ll want to ensure your butter is at room temperature before baking so it creams with the sugar quicker.
Light brown soft sugar and caster sugar
This mix of sugars adds a lovely mix of flavours and gives your mini egg chocolate cookies a smoothness.
This helps brings the mixture together. Eggs are a stabiliser in baking, they help bind all the ingredients together.
Self-raising flour brings out the gorgeous rise in the chocolate Easter cookies. You can use plain flour with some baking powder if you don’t have any self raising flour.
You have to have cocoa powder to add all the chocolate-goodness to these chocolate mini egg cookies. I love using a dark, rich cocoa powder.
Lots of Mini Eggs
And I mean lots! Some to eat while baking the cookies too of course. Chocolate Easter cookies wouldn’t be perfect without a generous portion of mini eggs.
How to make Chocolate Mini Egg Cookies – step by step
Line a few baking trays with greaseproof / parchment paper. I use 3 for this recipe as the cookies spread a lot.
Cream together the butter and light brown soft sugar with the caster sugar until light and fluffy. This will take longer than you think but makes for wonderful cookies.
Add the egg and stir in well.
Sieve in the flour, cocoa powder and pinch of salt and mix into a dough.
Pop in the fridge for 1 hour.
Remove from fridge and take a heaped tablespoon for each cookie. Roll into a ball and stud with the mini eggs.
Preheat the oven to 180°C / 356ºF / gas mark 4.
Bake for 10-12 mins until the cookies are firm to the touch on the edges and still soft in the centre.
Leave to cool slightly before enjoying. A few minutes would do.
Make balls of mini egg cookie dough and put them in the freezer until you need them. This stops them from spreading out too much in the oven.
To add even more chocolate to the cookies you can bash up some more mini eggs so they’re smaller pieces or add chocolate chips to the mini egg cookie dough.
Try them with and without cocoa powder to find your favourite combination. If you remove the cocoa powder add some vanilla extract.
Chocolate Mini Egg Cookies Serving Suggestions
These mini egg cookies are best served piled high and warm from the oven.
If you want to make it an easter cookie dessert, serve the chocolate Easter cookies warm from the oven or microwave to hot and serve with a scoop of ice cream.
These chocolate mini egg cookies make great Easter presents so wrap them in cellophane or put them in a nice box and gift wrap for presents. You can add a gift tag or nice ribbon to your easter cookie gift.
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Storing / Making ahead of time options
With this mini eggs cookie recipe, you can make the mini egg cookies dough and freeze it ahead of time. Bake the chocolate mini egg cookies from frozen. (They might need a few more minutes in the oven).
Once the chocolate mini egg cookies are baked you can store them in an airtight container for up to 5 days. You can pop them in the microwave for 10 seconds or so to enjoy the easter cookies warm.
Substitutions and variations for Chocolate Mini Egg Cookies
Rolo Chocolate Cookies
I’ve made this chocolate cookie recipe a few times but have swapped out the mini eggs for what I could get my hands on. Rolos with their caramel centre make for wonderful gooey cookie.
Mars Bar Cookies
You could even use chunks of mars bars for your chocolate chips. I suggest chopping them quite small so you can have multiple chocolate chunks per cookie!
Chocolate Chip Cookies
If you love chocolate you can add even more chocolate chips. Squares of a normal chocolate bar work really well. It might sound like they would be a bit big but they work a treat, the little bits melt and you’re left with soft chewy cookies. Cadbury’s chocolate buttons also work really well as chocolate chips.
Leftover Easter Chocolate Cookies
You can easily turn these mini egg chocolate cookies intoleftover easter chocolate cookies by using all your leftover easter chocolate and mixing them in or putting them on top like the Cadbury mini eggs.
Freeze for later Chocolate Mini Egg Cookies
Chocolate Mini Egg Cookies can easily be frozen and cooked when needed. Once you’ve made the dough roll it into the indivudal portions and freeze. This way you can also cook a few at a time when you need.
Chocolate Mini Egg Cookies FAQs
Do Cadbury mini eggs melt?
Cadbury mini eggs don’t completely melt but they soften inside the shell. This gives a lovely texture when the chocolate mini egg cookies are fresh from the hot oven.
How many mini eggs on a cookie is too many?
When you make them they will spread so seriously add loads. I usually try and keep 5 per cookie but I have been known to make myself a sneaky cookie with a lot more top.
As they spread you can add more of even roll them out slightly so you can cram them on top.
Can I add mini eggs to cookies?
Yes you can add mini eggs to cookies. They are a great chocolate chip type variation and work wonderfully. I love Chocolate Mini Egg Cookies. The shell keeps the chocolate soft and warm when the Cadbury mini egg cookies are fresh from the oven.
Why are mini eggs so good?
There is something in mini eggs which is so moreish! Mini eggs are so good due to their creamy chocolatey filling and cirsp sugar shell. Adding them to lots of bakes including this chocolate Easter cookies is pretty brilliant way to use them.
I hope you love this Chocolate Mini Egg Cookies recipe as much as me. It is super easy and I’m sure it will become a family favourite before long.
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Other Easter Recipes you might like
Chocolate Mini Egg Cookies – Easy Chocolate Easter Cookies
- Wooden spoon or hand mixer
- Oven trays
- 150 g (⅔ cups) unsalted butter soft at room temperature
- 100 g (½ cups) light brown soft sugar
- 100 g (½ cups) caster sugar
- 1 (1) medium egg
- 200 g (1 ⅗ cups) self-raising flour
- 40 g (1 ⅖ oz) cocoa powder
- Tiny pinch of salt
- 200 g (7 oz) Mini Eggs
- Line a few baking trays with greaaseproof / parchment paper. I use 3 for this recipe as the cookies spread a lot.
- Cream together the 150g butter and 100g light brown soft sugar with 100g of caster sugar until light and fluffy.
- Add the 1 egg and stir in well.
- Sieve in the 200g flour, 40g cocoa powder and pinch of salt and mix into a dough.
- Pop in the fridge for 1 hour.
- Remove from fridge and take a heaped tablespoon for each cookie. Roll into a ball and stud with the mini eggs.
- Preheat the oven to 180°C / 356ºF / gas mark 4.
- Bake for 10-12 mins until the cookies are firm to the touch on the edges and still soft in the centre.
- Leave to cool slightly before enjoying. A few minutes would do.
- Make the dough ahead and leave in the fridge until ready.
- Freeze until you really fancy a chocolate cookie.
- Store in an air tight container for up to 3 days. (If you don’t eat them all straight away)
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Original post April 2014. Updated March 2022.