These chocolate mini egg cookies are soft, chewy, and packed with rich cocoa, creamy white chocolate chips, and crunchy mini eggs — the perfect Easter treat for springtime baking.
When looking into what you all love to bake at Easter, one thing stood out, cookies! And not just any cookies but chocolate ones. So, it only felt right to create these chocolate mini egg Easter cookies. They’re soft, chewy, and packed with rich cocoa, white chocolate chips, and crunchy mini eggs. And let’s be honest, no Easter bake is complete without those colourful chocolate treats! These cookies are perfect to enjoy fresh from the oven to get that real gooey middle.
Each bite of these chocolate mini egg Easter cookies is a perfect mix of chocolate flavour. Rich cocoa flavour, sweet pops of white chocolate, and the crispy shells of plastic free mini eggs. These cookies are not only simple to make but also a fun way to add a pop of Easter cheer to your baking. Whether you’re creating an Easter dessert spread, baking with the kids, or using up leftover mini eggs, this recipe is sure to become an Easter favourite.
These chocolate mini egg Easter cookies are also a great make-ahead treat, perfect for busy Easter weekends. The dough can be prepared in advance and baked when needed, filling your kitchen with that irresistible chocolate aroma. It’s a simple, stress-free way to bring a bit of seasonal joy into your home.
Star Ingredient
The star of these chocolate mini egg Easter cookies is, without a doubt, the mini eggs. These little chocolate gems bring more than just an Easter vibe. Their crisp, pastel-coloured sugar shells add a satisfying crunch within these soft New York style cookies. The smooth milk chocolate inside melts into the cookie bases especially when these chocolate cookies are enjoyed warm. As mini eggs have a milk chocolate middle, they also add another layer of chocolate flavour to compliment the white chocolate chips.
How to Purchase Ingredients to be more Conscious to the Planet
Baking delicious treats doesn’t have to come at the expense of the planet. With a bit of planning, you can source ingredients for these chocolate mini egg Easter cookies in a way that’s kinder to the environment.
Start by visiting your local zero-waste or refill shop. Many of these stores stock baking essentials like flour, cocoa powder, and sugar. All which are purchasable without the unnecessary plastic packaging. Simply bring your own reusable containers or use paper bags and fill them with exactly what you need. Not only does this cut down on waste, but it also helps prevent overbuying.
For the chocolate elements in this recipe, check if your refill shop offers plastic-free white chocolate chips or chocolate buttons. My favourite stockist for chocolate chips is Zero Store. You might also be surprised to find mini eggs available loose in some zero-waste stores during the Easter season or even all year round!
There are some ingredients you can also make yourself with ingredients you can get plastic free. To make butter you only need double cream which you can pick up in glass bottles. These can also be part of a circular system if you utilise your local milk man.
By making small swaps like these, you’re not only creating a delicious Easter bake but also reducing single-use plastics and supporting more sustainable shopping habits.
Want to learn more about sourcing plastic-free baking staples? Check out this A–Z Guide to Zero-Waste Ingredients and discover simple ways to make your kitchen eco-friendlier.
Ingredients you can buy Plastic Free
- Light Brown Sugar
- Caster Sugar
- Plain Flour
- Cocoa Powder
- Baking Powder
- Bicarbonate of Soda
- Egg
- Vanilla Extract
- White Chocolate Chips / White Chocolate Buttons
- Mini Eggs
Equipment You Will Need
- Freestanding Mixer or Bowl with Hand Held Mixer
- Baking Sheets
- Silicone Baking Mat / Baking Parchment Paper
- Spatula
- Measuring Spoons
- Scales
- Reusable Silicone Food Bags
- Rolling Pin
- Cooling Rack
Tips and Tricks when Baking Chocolate Mini Egg Cookies
Scrap Down the Sides of Your Mixing Bowl
This may seem like a simple thing to mention but it makes a big difference. Scrapping down the sides of you mixing bowl ensures that everything gets incorporated. Do this especially when creaming the butter and sugars together at the start. If you have pockets of unbeaten butter and sugar within the mix, it can result in uneven baking and therefore misshaped cookies. This is due to these areas been denser and there fore spreading and rising at different rates.
Options for Decorating the Tops of your Chocolate Mini Egg Easter Cookies
You can use your mini eggs in 2 ways to decorate the top of your chocolate mini egg Easter cookies. You can simply push a whole mini egg into the middle of each cookie. Depending on the weight of each mini egg, you may need a few more than just the 50g to have one for each cookie. Alternatively, you can bash up the kept 50g and sprinkle these over the top of the cookie balls. You may wish to push the pieces in slightly to ensure they don’t full off.
Baking Your Chocolate Min Egg Easter Cookies
Depending on the size of your baking sheets and how many you have, you make need to bake in batches. The chocolate mini egg Easter cookies will spread when baking so it is important to space them out on your baking sheets. With the 2 different baking sheet sizes I have, I can fit 5 to 7 cookies on each. If you are having to bake in batches, keep the remaining unbaked cookies in the fridge until they are needing to go into the oven.
Chocolate Mini Egg Cookies
Equipment
- Freestanding Mixer or Bowl with Hand Held Mixer
- Baking Sheets
- Silicone Baking Mat
- Spatula
- Measuring Spoons
- Scales
- Reusable Silicone Food Bags
- Rolling Pin
- Cooling rack
Ingredients
- 125 g Butter / Plant Butter / Margarine
- 100 g Light Brown Sugar
- 75 g Caster Sugar
- 1 Large Egg
- 1 Teaspoon Vanilla
- 280 g Plain Flour
- 20 g Cocoa Powder
- 1 ½ Teaspoon of Baking Powder
- ½ Teaspoon Bicarbonate of Soda
- Pinch of Salt
- 100 g White Choc Chips / White Chocolate Buttons chopped
- 250 g Plastic Free Mini Easter Eggs
Instructions
- Cream together the margarine and sugars until pale and fluffy – can be in a bowl of a free-standing mixer or using a hand held mixer.
- Add the egg and vanilla and beat well.
- Add in the flour, cocoa powder salt, baking powder and bicarbonate of soda and beat until a dough forms.
- Pop 200g of the mini eggs into a reusable food bag, and using a rolling pin, bash until the mini eggs are broken up – aim for a mixture of sizes of the broken bits – there can be some large sections.
- Add the chopped white chocolate chips and broken mini eggs into dough and mix until evenly distributed
- Using an electronic scale, weigh out 16 portions of about 58g of the dough – roll into balls and place either on the baking sheets lined with silicone baking sheets (if they will fit in your fridge) or in a baking dish
- With the last 50g of mini eggs, share between the dough bowls and push in the top
- Pop the baking sheets/baking dish into the fridge to chill the cookie dough for at least 30 minutes.
- Preheat the oven 180 degrees when there is 15 minutes left on the chill time.
- Remove the cookie dough from the fridge and pop onto the baking sheets if not refrigerated on them – make sure they are spaced out as the cookies will spread slightly.
- Bake for about 12-14 minutes until just firm on the edges and still soft in the middle.
- Remove from the oven and leave to cool for about 30 minutes on the baking sheets before transferring to a cool rack.
- Store in an airtight container.
- The cookies are best served warm – if eating on a different day, reheat in a microwave for 10 seconds on full power.
Other Easter Cookies You May like to Bake
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