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Mini egg cookies on parchment paper.

Mini Egg Cookies

Stephanie Rutherford
These mini egg cookies are large bakery style chocolate chip cookies. They are full of chopped mini eggs. These cookies have a chewy center and crisp edges.
4.89 from 9 votes
Prep Time 15 mins
Cook Time 14 mins
Chilling Time 30 mins
Total Time 59 mins
Course Dessert
Cuisine American
Servings 17 Large cookies
Calories 296 kcal


  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 cup Semisweet chocolate chips
  • 1 cup Mini eggs slightly chopped plus more to top the cookies


  • In a large bowl, sift the flour. Add in baking soda and salt. Set aside. Chop the mini eggs.
    2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
  • Using a mixer, beat the butter, brown sugar, and sugar. Beat this on high speed for 2 minutes. Scrape the bowl. Add in vanilla and eggs. Beat this on medium-high speed for 1 minute. Scrape the bowl.
    1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and mix on low until just combined. Add in chocolate chips and chopped mini eggs. Mix until just combined.
    1 cup Semisweet chocolate chips, 1 cup Mini eggs
  • Chill for 30 minutes.
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Use a large cookie scoop (3 oz scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet. Place the 1st batch of cookies in the freezer for 5-8 minutes until cold. Place the second and third batch of cookie dough balls in the fridge while it bakes.
  • Bake for 13-15 minutes. Bake until the edges are lightly golden brown. Top with extra mini eggs and chocolate chips.
  • Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack.


Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
If your cookies spread too much,  make sure the cookie dough balls are cold before baking and bake these on parchment paper.


Calories: 296kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 208mgPotassium: 101mgFiber: 1gSugar: 22gVitamin A: 339IUCalcium: 23mgIron: 2mg
Keyword chewy, chocolate chip cookies, easter baking, large cookies, mini eggs
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