Dessert

Easy and Delicious Mini Egg Chocolate Chip Cookies Recipe

BySophie Carsel October 19, 2025October 19, 2025

Introduction

These Easy and Delicious Mini Egg Chocolate Chip Cookies combine the classic charm of chocolate chip cookies with festive mini chocolate eggs for a delightful treat. Perfect for springtime gatherings or anytime you want a sweet, colorful twist on a favorite cookie.

A close-up of a white plate holding seven soft, golden-brown cookies with slightly cracked tops. Each cookie is thick with a rough texture and dotted with colorful pastel candy-coated chocolate eggs in pink, yellow, blue, white, and orange, along with melted milk chocolate chips that add darker brown spots. The cookies are arranged to overlap slightly, creating depth. The plate sits on a white marbled textured surface that is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
1 cup unsalted butter (softened)
1 cup brown sugar
0.5 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 cup mini chocolate eggs (crushed)
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt to combine.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Gently fold in the crushed mini chocolate eggs and semi-sweet chocolate chips.
Step 5: Scoop the cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges turn golden brown.
Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, chill the dough for 30 minutes before baking to prevent spreading.
Substitute mini peanut butter cups for the mini chocolate eggs for a nutty twist.
Add a pinch of cinnamon to the dry ingredients for a warm, spicy note.
If crushed mini eggs are unavailable, use whole mini eggs on top of each cookie before baking for a fun look.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to soften before serving.

How to Serve

A white plate holds seven freshly baked cookies with a golden brown edge and a soft, light brown center. Each cookie is studded with smooth pastel-coated candy pieces in yellow, pink, blue, white, purple, and orange, along with melted milk chocolate chips giving a melty texture. The candies are scattered unevenly on the surface, adding bright spots of color over the bumpy cookie dough. The plate is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips only?

Yes, you can omit the mini chocolate eggs and use 2 cups of semi-sweet chocolate chips instead for a classic chocolate chip cookie.

How do I crush the mini chocolate eggs without making a mess?

Place the eggs in a sealed plastic bag and gently tap them with a rolling pin or a heavy pan until crushed to your desired size, avoiding powdery crumbs.