These chewy triple chocolate mini egg cookies will make the perfect addition to your Easter menu, or as way to use up leftover Easter candy! Not only adorable to look at with the cute pastel colored eggs, but super quick and fun to whip up any night of the week.
These cookies are made up of three different kinds of chocolate! So get ready to satisfy those cravings. First we have the chewy cocoa dough that makes up the base of our cookies. Next we layer in white chocolate chips AND milk chocolate mini egg candies.
If you’re not familiar with mini egg candies they are probably one of the best Easter candies available! (With chocolate peanut butter eggs coming in at a close 2nd!) The mini eggs are filled with milk chocolate and covered in a hard candy coated shell for the ultimate crunch.
How to make chocolate mini egg cookies
These cookies come together in a flash. No refrigeration time needed and a quick bake in the oven will help give you that instant gratification feeling!
- Prep: Line 2-3 cookie sheets with parchment paper or silicone baking mats.
- Combine dry ingredients: Sift or whisk together the flour, cocoa powder, baking soda and salt.
- Cream together butter and sugar: Use a stand mixer to beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the egg and vanilla extract.
- Add in dry ingredients: Dump all of the flour/cocoa mixture into the wet ingredients and mix on a low to medium-low speed until everything is just barely combined. Do not overmix!
- Add in the extras: Mix in the white chocolate chips and 1 cup of the chopped mini eggs.
- Scoop & top with more eggs: Portion out dough into 1 1/2 tablespoon sized rounds and place on prepared cookie sheets. Use the remaining 1/2 cup of chopped mini eggs to press onto the top of the cookie dough rounds.
- Bake & cool: Bake at 350°F for ONLY 9-10 minutes! Allow to cool on the cookie sheet for 5 minutes before removing cookies to a wire rack to complete cooling.
A few tips for success:
- Always, always, alway sift your cocoa powder! Cocoa can tend to be very lumpy and you don’t want to end up with pockets of unincorporated cocoa powder in your cookies.
- Do not overmix the batter. Overmixing will cause more gluten formation and lead to dry, tough and sad cookies.
- Chopping the mini eggs with a knife can honestly be a major pain. Save yourself the trouble and crush up the mini eggs with a rolling pin inside of a plastic ziplock bag.
- Do not over bake! Duh, right? But trust me when I say you will be tempted to bake these cookies for longer than the prescribed time. The cookies will be very soft and may look underdone when you take them out of the oven, but they will continue to set up while cooling. So promise me you won’t over bake these, ok?!
- I like to use Cadbury milk chocolate mini eggs in this recipe. But use whatever kind of candy coated milk chocolate you have if you can’t find the Cadbury version.
Check out some other recipes perfect for Easter or Spring!
- Classic Carrot Cake with Brown Butter Cream Cheese Frosting
- Cream Cheese Sugar Cookies
- Lemon & Elderflower Cupcakes
- Brown Butter Chocolate Chunk Banana Bread
- Cookie Butter Cups (only 3 ingredients!)
Triple Chocolate Mini Egg Cookies
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: ~22 cookies
Description
Chewy cocoa based cookie dough filled with white chocolate chips and milk chocolate mini egg candies. Perfect for spring time, holidays, or your next chocolate craving!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup + 2 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1 1/2 cups mini milk chocolate candy coated eggs, divided, roughly chopped (such as Cadbury)
Instructions
-
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, sifted cocoa powder, baking soda, and salt.
- In a stand mixer, beat together the butter and sugar until light and fluffy. Mix in the egg and vanilla until combined. Next, add in all of the dry ingredients at once. Mix on medium-low speed until there are only a few streaks of dry ingredients left. Add in the white chocolate chips and 1 cup of the chopped mini eggs.
- Scoop out 1 1/2 tablespoon sized rounds of dough onto the prepared cookie sheets. Use the remaining half cup of chopped mini eggs to press a few egg pieces on top of the cookie dough rounds.
- Bake cookies for 9-10 minutes, until the edges are just barely set. The cookies will still be very soft and may look underdone, that is okay. Let cool on the baking sheet for 5 minutes to allow the cookies to set up further. Remove from pan and finish cooling cookies on a wire rack.
Notes
- Store baked cookies in an airtight container for 2-3 days.
- You can freeze unbaked cookie dough rounds for several months in a freezer safe ziplock back or airtight container. Add 1-2 minutes of baking time to bake cookies from frozen.
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