These chocolate mini eggs cookies are easy and fun to make, even easier and funner to eat! Kids and kids-at-heart love them. Perfect for your Easter celebrations.
(Looking for chocolate chip cookies? Make them extra special with these chocolate chip marshmallow cookies and chocolate chip pecan cookies!)
Easter is such a fun time. It usually means spring has sprung too so all the more reason to celebrate.
I usually make no-bake mini Easter cheesecakes and the kids especially love chocolate cornflake cookies and ube rice krispies.
This year, I’m going the mini egg route and making these chocolate mini egg cookies.
Cadbury Mini Eggs are the ultimate mini egg treats but I also use Hershey’s Eggies.
Whatever chocolate you use, these cookies will disappear as soon as you bring them out of the oven.
Let’s get to it.
I love making these for Easter and throughout the year (yes, I hoard mini eggs when they go on sale lol).
- Has malted chocolate. Malted chocolate + cocoa powder + mini eggs make for a triple chocolate party in your mouth! Malted chocolate brings such a nutty, deep chocolatey flavor to these cookies you might want to add it to all your chocolate cookies from now on (check out these reader-favorite Ovaltine cookies).
- Easy to make. They’re easy to make too! Hard to mess this one up.
- Makes a big batch. This recipe also makes 32 cookies, perfect for all those Easter baskets.
- Looks fun and festive. These cookies are delicious and sure to make everybody happy.
How to make
These cookies are so easy to make.
Ingredients
You’ll need pantry staples like butter, granulated sugar, baking soda, and vanilla extract (see recipe card at the bottom of the post for the full list).
Two things of note:
- Malted chocolate powder — I prefer using Ovaltine (chocolate malt drink mix) but for other malted chocolate powder options, use whatever is the easiest for you to get your hands on, like Carnation, Milo or Horlicks. Just expect a different flavor and level of sweetness for each, which will inevitably affect your cookies. For Ovaltine, I use the classic variety.
- Mini eggs — whether you prefer Cadbury or Hershey’s or any brand, your cookies will come out delicious. Mini eggs are challenging to chop though, our mini chopper just manages to scrape the shell off so I have to do it a few at a time. You can use a mortar and pestle or a knife, too.
Baking tools
I like using my stand mixer when making these cookies. An electric hand mixer will work, too. Just note that the batter will be thick and sticky so you’ll need a little elbow grease.
I also use a commercial size cookie or baking pan, but any pan will do. You’ll just need to bake your cookies in batches, or use the convect mode of your oven if you’re using multiple pans and multiple racks at a time for an even bake.
Step-by-step photos
In a large bowl, whisk flour, baking soda, salt, cornstarch, cocoa powder and chocolate malted milk powder…
… until combined.
In another bowl using an electric mixer or using a stand mixer with the paddle attachment, cream butter, brown sugar and white sugar on medium-high speed…
… until light and fluffy (about 3 minutes).
Add eggs and vanilla extract.
Stir until incorporated.
Switch mixer to low-medium speed and add your flour mixture in thirds, beating until incorporated.
The batter will be thick and sticky so remember to regularly scrape the bottom and sides of your bowl.
Add in roughly chopped mini eggs.
Stir until evenly blended. Chill the dough for at least an hour. When ready, preheat your oven to 350F.
Scoop the cookie dough into a cookie sheet or baking pan lined with parchment paper, making sure to give at least an inch of space around each cookie. Press a piece of mini egg on top of each cookie dough ball.
Bake for 10 minutes or until the cookies turn matte and the edges start to set and firm up.
Remove from oven, allow to rest in the pan for a few minutes before transferring to a wire rack to cool completely. Optional: gently press a few more pieces of mini eggs on each cookie while still warm.
Expert baking tips
Easy, right? Here are more tips for perfect Easter mini egg cookies every time.
- Use room temperature ingredients. They are easier to combine and result to better cookies.
- Measure flour correctly. Using the incorrect amount of flour can lead to crumbly cookies or cookies that will spread too much. I always use a kitchen scale but if you don’t have one, fluff up your flour before using it then spoon into your measuring cup.
- Don’t over-bake the cookies. As soon as the edges start to set, even if the middle still looks a little under-baked, you can take the cookies out of the oven. They will continue cooking in the pan. Over-baking these cookies will make them dry and crumbly.
- Re-shape cookies with a cookie cutter. Are your cookies not perfectly round? No worries, you can easily re-shape them with a cookie cutter or a wide-rimmed glass while still warm.
Recipe FAQs
According to Serious Eats, malted milk or malted milk powder is “a simple combination of wheat flour and malted barley extracts”.
The grain extracts is what gives malted milk powder a roasted, toasty, earthy flavor, while the powdered milk adds creamy richness.
When used in baking, malted milk lends a nice touch of butterscotch or toffee flavor to baked goods.
Yes, you can. Chill the dough, scoop them, then freeze until you’re ready to bake.
You can bring them out while preheating your oven.
Note that you may need to add 1-2 minutes of baking time.
I store baked cookies in a covered container on my counter. They should keep for 3 days.
You can also store them in the fridge to keep them for longer, up to a week.
More Easter desserts
If you’re looking for more delicious and colorful desserts for your Easter celebration, check these out:
We love these mini egg cookies — chewy, chocolatey, delicious! Hope you enjoy them, too.
Happy baking!
Did you make this mini eggs cookies recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Mini Eggs Cookies
Equipment
Ingredients
- 2½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tbsp cornstarch
- ½ cup cocoa powder I use Dutch-processed cocoa powder
- ¾ cup chocolate malted milk powder I use Ovaltine Classic
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 pieces large eggs room temperature
- 2 tsp vanilla extract
- 2½ cups chocolate mini eggs roughly chopped, you can use Cadbury, Hershey's or any brand of your choice
Instructions
- In a large bowl, whisk flour, baking soda, salt, cornstarch, cocoa powder and chocolate malted milk powder until combined.2½ cups all purpose flour, 2 tsp baking soda, 1 tsp salt, 2 tbsp cornstarch, ½ cup cocoa powder, ¾ cup chocolate malted milk powder
- In another bowl using an electric mixer or using a stand mixer with the paddle attachment, cream butter, brown sugar and white sugar on medium-high speed until light and fluffy (about 3 minutes).1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
- Add eggs and vanilla extract. Stir until incorporated.2 pieces large eggs, 2 tsp vanilla extract
- Switch mixer to low-medium speed and add your flour mixture in thirds, beating until incorporated. The batter will be thick and sticky so remember to regularly scrape the bottom and sides of your bowl.
- Add in chopped chocolate mini eggs and stir until evenly blended.2½ cups chocolate mini eggs
- Chill the dough for at least an hour.
- When ready, preheat your oven to 350F.
- Scoop the cookie dough into a cookie sheet or baking pan lined with parchment paper, making sure to give at least an inch of space around each cookie. Press a piece of mini egg on top of each cookie dough ball.
- Bake for 10 minutes or until the cookies turn matte and the edges start to set and firm up.
- Remove from oven, allow to rest in the pan for a few minutes before transferring to a wire rack to cool completely. Optional: gently press a few more pieces of mini eggs on each cookie while still warm.
Video
Notes
- For the yield, it depends on how big or small you scoop your cookie dough. I use a 2-tbsp medium cookie scoop and get 32 cookies. That is the basis for the estimated nutrition information provided.
- In the ingredients section, I provide the exact brands of the malted chocolate powder and mini eggs I use. You can use similar products, just note that the sweetness and flavor profile will vary.
- See post for more baking tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Leave a Reply