This mini egg cookie dough is soft, rich and packed with chocolate, made with a classic cookie dough base. The cookie dough, melty chocolate and crunchy mini eggs make this perfect for baking or enjoying as a treat on its own. It’s simple to make and ideal if you’re looking for an easy Easter dessert or something fun to share.
Recipe Overview
Prep time: 15 minutes
Cook time: 10–12 minutes (if baking)
Servings: 12 cookies or 1 large batch dough
Difficulty: Easy
Why You’ll Love This Recipe
- Soft, rich and buttery cookie dough
- Packed with chocolate buttons and chips
- Crunchy mini eggs for texture
- Perfect for Easter baking
- Can be baked or eaten as cookie dough
Ingredients
- 225g unsalted butter, softened
- 125g granulated sugar
- 125g light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300g plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200g chocolate chips
- 1 large handful chocolate buttons (large and small)
- 1 and 1/2 bag mini eggs, chopped in half
Method for my Mini Egg Cookie Dough
- Cream the butter and sugars together in a large bowl until smooth and fluffy.
- Add the eggs and vanilla extract, then mix until fully combined.
- Add the flour, baking soda and salt, then mix until a soft cookie dough forms.
- Fold through the chocolate chips and chocolate buttons, saving a few to press on top later. Add the smaller chocolate buttons right at the end so they keep their shape.
- Gently fold in some of the chopped mini eggs, then push the remaining mini eggs into the dough so they sit visibly on top.
- If baking, roll the dough into balls and chill for 20–30 minutes for thicker cookies. Bake at 180°C (350°F) for 10–12 minutes until golden on the edges and soft in the centre.
- If serving as cookie dough, chill slightly before serving for the best texture.
Top Tips
- Add smaller chocolate buttons at the end so they don’t melt into the dough
- Press extra mini eggs into the top for a bakery-style finish
- Chill the dough for thicker, softer cookies
- Slightly underbake for a gooey centre
- Use a mix of chocolates for better flavour and texture
FAQs
Can I eat this cookie dough raw?
If you plan to eat it raw, make sure to heat-treat the flour and use pasteurised eggs or skip the eggs.
Can I freeze the dough?
Yes, portion and freeze the dough balls, then bake straight from frozen.
Can I use only one type of chocolate?
Yes, but mixing chocolate chips and buttons gives the best result.
How do I store it?
Store baked cookies in an airtight container for up to 3 days.
Mini Egg Cookie Dough – Easter Chocolate Chip Cookie Dough Recipe
Ingredients
- 225 g unsalted butter softened
- 125 g granulated sugar
- 125 g light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300 g plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 g chocolate chips
- 1 large handful chocolate buttons large and small
- 1 and 1/2 bag mini eggs chopped in half
Instructions
- Cream the butter and sugars together in a large bowl until smooth and fluffy with electric whisk.
- Add the eggs and vanilla extract, then mix until fully combined.
- Add 1 bag of chopped mini eggs, flour, baking soda and salt, then mix until a soft cookie dough forms.
- Place dough into a ceramic dish and bake at 180°C (350°F) for 15-20 minutes, 2 minutes before baking push the remaining mini eggs and decorate with the chocolate buttons. Bake until golden on the edges and soft in the centre.
Video
If you like the look of my Mini Egg Cookie Dough then you should definitely check out the recipes below for some more amazing dessert ideas:
- Lemon Drizzle Cake – Easy Homemade Recipe
- Hazelnut Chocolate Cream Puffs – Easy Puff Pastry Dessert
- Tiramisu Brownies – Fudgy Brownies with Mascarpone Cream
- Brown Butter Pistachio Cookies – Gooey Pistachio Chocolate Chip Cookies
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