There are cookies… and then there are cookies that feel like a seasonal event.
These Mini Egg Cookies are the second kind.
Soft, impossibly chewy centres, lightly crisp edges, big chunks of crunchy chocolate mini eggs in every bite. I perfected these through a lot of quality control and it shows. I think the Easter Bunny would be proud.
They’re rich from the melted butter, extra flavourful thanks to an obscene amount of vanilla, and just chaotic enough with those candy coated chocolate pieces to make them feel a heck of a lot more fun than your average cookie.
Highly recommend making a double batch. You know… for quality control.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Mini Egg Cookies
Ingredients
- 2 cups flour
- 2 Tbsp milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup melted butter cooled
- 1/2 cup sugar
- 3/4 cup light brown sugar packed
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp clear vanilla extract*
- 1 cup mini eggs roughly chopped.
Instructions
- Heat the oven to 375 degrees.
- Combine the flour, milk powder, salt, baking powder and baking soda in a bowl. Mix well and set aside.
- In an electric mixer combine the butter, sugar and brown sugar. Mix for several minutes until light and fluffy.
- Add in the egg and vanilla.
- Mix 2-3 minutes more.
- Fold in the dry ingredients and the mini eggs.
- Scoop onto baking sheet with medium (2-3 Tbsp) scoop.
- Top with extra mini eggs and/or sprinkles, if desired.
- Bake for 9-11 minutes until edges are lightly golden.
Notes
my pro tips for making the best ever mini egg cookies
Don’t overbake – the centres should look slightly underdone when you take them out. An underbaked cookie is always better than an overbaked cookie. Why do you think people love cookie dough??
Chop the mini eggs roughly – you want chunks, not crumbs. This is important for maximum mini egg distribution.
Use melted butter that’s cooled – too hot and it can affect the texture. We want crackly, chewy cookies, not puddles.
Top before baking – extra mini eggs on top make them look bakery level and there is also no such thing as too many mini eggs.
recipe substitutions and variations
Use all pure vanilla if you don’t have clear vanilla. The clear vanilla is what gives them that birthday cakey, sugar cookie vibe, but pure vanilla is super delicious too.
Swap mini eggs for chocolate chips or chunks. A combo of chocolate and white chocolate is really good here too.
Add a handful of chopped nuts for extra crunch. Flaked almonds are excellent in these.
Sprinkle flaky salt on top after baking for a sweet-salty finish, a little sparkle and to make them just a little more grown up.
serving suggestions
It’s a little silly to offer serving suggestions for these cookies because my primary suggestion to serve them is to apply them directly to your face as soon as possible without burning the bejeepers out of yourself.
But if you really need more…
- Serve slightly warm for maximum gooeyness
- Pair with coffee, tea or a cold glass of milk
- Add to a dessert platter for holidays or gatherings
storing leftovers and make ahead details for these mini egg cookies
Store in an airtight container at room temperature for up to 4 days.
To refresh, warm briefly in the microwave for that fresh-baked feel.
You can also freeze the dough balls and bake from frozen—just add a minute or two to the baking time.
what makes this recipe so darn special?
It’s the combination of textures… isn’t it always the textures for me?
- Soft, chewy centres
- Lightly crisp edges
- Crunchy candy-coated chocolate
Plus, the milk powder adds a subtle richness that makes these taste like they came from a bakery instead of your kitchen (even though they absolutely did and won’t everyone be so impressed when you tell them that?!).
The two types of vanilla are a bit different from my usual cookie recipes, but trust me. That’s the reason my daughter bit in and said “Mom, these are like the best sugar cookies ever!”.
If you make these Mini Egg Cookies, I hope you fall in love with them as much as I have. And if you’re looking for other Easter Mini Egg baking recipe ideas, try these Mini Egg Brownies or these Mini Egg and Marzipan Easter Magic Bars
And please remember to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your beautiful cookies.
