Mini Eggs are a classic Easter candy this time of year and these Mini Egg Chocolate Cookies are a great way to incorporate them into a delicious dessert. These Mini Egg Chocolate Cookies are soft and fudgy with finely crushed mini eggs in every bite.
They're easy to make and only require a handful of basic ingredients. They take a ½ cup or about 110 grams of mini eggs. These mini eggs can be finely crushed by sticking them in a plastic bag and hitting them with a rolling pin or mallet. Once crushed they break into lots of beautiful pastel pieces that look beautiful when added to the cookies.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in about ¾ of the finely crushed mini eggs, making sure to save the rest for the tops of the cookies. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add a few crushed mini eggs to the tops of each cookie. Place each cookie a few inches apart on a parchment lined baking sheet.
Bake for 14-15 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Mini Eggs are a classic Easter candy this time of year and these Mini Egg Chocolate Cookies are a great way to incorporate them into a delicious dessert. These Mini Egg Chocolate Cookies are soft and fudgy with finely crushed mini eggs in every bite.
Author:Marisa Guerra
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:20 cookies
Category:Dessert
Ingredients
270 grams (2 ¼ cups) flour
21 grams (¼ cup) unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
4 oz (½ cup) unsalted butter, softened
248 grams (1 ¼ cup) sugar
4 oz bittersweet chocolate, melted
2 eggs
1 tsp vanilla
110 grams (½ cup) mini eggs, finely crushed
Instructions
Preheat oven to 350º F.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in about ¾ of the finely crushed mini eggs, making sure to save the rest for the tops of the cookies.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add a few crushed mini eggs to the tops of each cookie.
Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 14-15 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
Cookie dough can be made ahead, scooped and topped with finely chopped mini eggs and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
