Mini Eggs Cookies
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.
Servings: 32 cookies
Calories: 142kcal
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
Calories: 142kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg