How to Make Chocolate Mini Easter Egg Cookies
Easter is the perfect time to bake something festive, fun, and irresistibly delicious—and these Easter Egg Chocolate Cookies tick all the boxes! Inspired by the joy of Easter egg hunts, these cookies are loaded with colorful mini egg chocolates nestled in soft, chewy cookie dough. Whether you’re baking for a holiday brunch, gifting treats to loved ones, or just want an excuse to indulge, these cookies bring the magic of Easter to your kitchen.
Simple to make, beautifully bright and colorful, and always a hit—this is one recipe you’ll want to save and bake every year!
This recipe was inspired by Brookies’s famous NYC chocolate chip cookies, and I have to say—I’m completely obsessed! I’ve been baking them on repeat, and they never fail to impress. Please check these recipes too! – Matcha & White Chocolate Chip Cookies!
Chocolate Mini Easter Egg Cookies Recipe
Ingredients
- 100 grams butter
- 90 grams brown sugar
- 40 grams castor sugar
- 1 egg
- 125 grams self-raising flour
- 100 grams all purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 50 grams chocolate chips
- 125 grams Easter egg chocolates
- 1 tsp vanilla extract
Instructions
- Cream butter and sugars until light and fluffy.
- Mix egg
- Mix vanilla
- Sift flour, baking soda, and salt into a bowl, then gradually add dry ingredients.
- Fold in chocolate chips
- And then cracked easter egg chocolate until evenly distributed
- Weigh 60g of dough, roll it into a ball, and repeat the process with the remaining dough. Cover and refrigerate for 3 hours before baking.
- Preheat oven to 180℃ and bake for 10 to 15 minutes
- Add extra Easter egg chocolates while the cookies are still warm and gooey