Marbled chocolate and vanilla cookies studded with chopped Cadbury mini eggs and pools of dark chocolate. They’re quick and easy to make with minimal chill time making them crisp on the outside and soft and chewy in the center!
Why you’ll love these mini egg cookies
- They’re super quick and easy to make with a tiny bit more effort than an average cookie and just a littttleee bit of chill time.
- They’re a little crisp on the outside and soft in the center when they’re warm but nice and chewy once they’ve cooled.
- You get the best of both worlds, chocolate and vanilla cookies in one (because I couldn’t decide which one to make) and they’re made from one easy dough.
- Mini eggs give it the perfect subtly sweet crunch balanced with melted pools of dark chocolate chunks.
If you love these cookies, they use the same base as my pistachio cookies and I have a lemon white chocolate chip one coming soon too! I think you’ll also enjoy my small batch quick and easy chocolate chips cookies and my bakery-style chocolate chip cookies.
Ingredients & Substitutions
- Flour: I HIGHLY recommend using a digital scale, as flour is so often over measured. If not, make sure to scoop the flour into the measuring cup and level it off.
- Sugar: I used light brown sugar but I’ve also made them using half dark brown sugar and half granulated sugar. I don’t recommend just dark or just granulated sugar. I also don’t think they’re overly sweet so I don’t recommend reducing any of the sugar as it’ll change the texture of the cookie too.
- Cocoa Powder: I always use dutch-process cocoa powder because I like the color and flavor better but any unsweetened cocoa powder works in this recipe.
- Cornstarch: I added the cornstarch to half of the dough to keep it the same texture and consistency as the chocolate half.
- Butter: I like to use salted butter for cookies but unsalted works too.
- Dairy free butter also works well.
- Eggs: I tested this base cookie recipe with both a large whole egg and with just egg yolks. I want to make my recipes as versatile as possible so if you’re making one of my recipes that calls for egg whites, and you have a ton of egg yolks leftover, you can replace this one large egg with 3 large egg yolks (50-60g total of egg yolks or whole egg). The egg yolk cookie will be just slightly less wet and won’t spread quite as much so it bakes a little bit thicker than the cookie with the whole egg. Both versions are great.
- Just make sure your egg is at room temperature. Pop it in hot water for a few minutes if it’s cold.
- Vanilla: I like to use pure vanilla extract for cookies but vanilla bean paste or artificial vanilla extract works fine too (or vanilla beans if you’re feeling fancy).
- Mini Egg Chocolates: I just used the Cadbury mini eggs that come around in the spring but any brand will work fine (even M&Ms lol).
- They are incredibly difficult to cut with a knife, 10/10 don’t recommend. Place them in a ziplock bag and crush them with something heavy.
Step 1: Place the mini egg chocolates in a ziplock bag and use something heavy, like a marble rolling pin, to crush them just until every egg is cracked. If you want the chunks smaller, then you can go in and chop just the bigger chunks. Chop the dark chocolate bar as well and set them aside.
Step 2: Melt the butter and combine it with the light brown sugar, vanilla and egg. Whisk it aggressively for a few minutes, until it’s completely smooth and has lightened in color.
Step 3: Add the flour, baking powder and salt and use a rubber spatula to fold the dough just until the last streak of flour is combined.
Step 4: Split the dough in half into two medium bowls. I used a scale to make sure they’re even, and did 7.5 ounces into each half. Add the cocoa powder to one half and the cornstarch to the other half, mixing just until they’re almost combined.
Step 5: Add half of the chopped eggs and chocolate to each bowl and fold them into the cookie doughs just until they’re evenly dispersed. Refrigerate the doughs for about 30 minutes.
Step 6: Use a 2 ounce cookie scoop to alternate scooping each of the cookie doughs until you have about 2 ounces per cookie. You’ll get seven 2 ounce cookies; place them onto a cookie sheet (I use two cookie sheets because they spread a lot) and refrigerate for 15-30 minutes.
Step 7: Bake for 10 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking. Return to the oven for 2 more minutes and bang them on the counter and scoot them with the biscuit cutter again.
Step 8: Top with more crushed mini egg chocolates and some flakey sea salt and allow them to cool on the pan for at least 10 minutes to set before serving.
How to make the cookies without marbling them
I thought marbling the cookies would make it more fun and interesting but it is a little bit of extra effort.
If you want to skip that, you can bake half the cookies as chocolate and the other half as vanilla, just don’t marble them in the cookie scooper.
You could also make all of them chocolate by skipping the cornstarch and doubling the cocoa powder (leaving it all in one bowl obviously).
Or vice versa, make them all vanilla by skipping the cocoa powder and doubling the cornstarch (or skip the cornstarch too and do 1 ¼ cup (150g) all-purpose flour).
(I’ve clearly made every version of this cookie lol).
How to bake cookies
I always bake in a convection oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I just about developed all my recipes in a 350F(180C) convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the changes can be frustrating but I find them convenient.
These cookies spread a lot so I recommend using two average sized cookie sheets. I was able to squeeze all 7 cookies on my large 15×11” cookie pan, if it was any smaller, I would do 4 at a time.
Baking with a conventional oven (no fan)
Bake 2-2.5 oz cookies at 325F (163C) for 11-13 minutes
Baking with a convection oven (fan)
Bake 2-2.5 oz cookies at 350F (177C) for 10-12 minutes
How to make cookies ahead of time
The cookie dough can also be made ahead of time. Just finish the cookie dough, scoop the dough balls onto a cookie sheet and place it in the fridge to firm up for half an hour. Then place the cookie dough balls in an airtight container or bag and freeze for up to a few months.
Before baking, bring them back to room temperature and bake accordingly or reduce oven temperature by 25f and add a few extra minutes to baking time if baking frozen.
How to store cookies
Everyone loves a warm cookie but honestly I loved these fully cooled too and I even loved them chilled while they were thawing. They’re definitely more chewy after they’ve cooled.
Store them in an airtight container or bag at room temperature for 2-3 days or a few weeks in the freezer. Feel free to microwave them for 5-10 seconds before serving again.
Frequently Asked Questions
I haven’t tested these with dairy free butter but all of my recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work.
I haven’t tested these with gluten-free flour but all of my recipes that I have tested have worked with gluten-free flour so I don’t see why it wouldn’t work. I recommend a 1:1 gluten-free substitute like King Arthur or Bob’s red mill.
You can, I just wanted some melty pools of chocolate in the cookie so I used both. The cookie may spread a little bit less without the chopped up dark chocolate though.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make these fun little mini egg cookies, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
- 1/2 cup (113g) salted butter, melted
- 2/3 cup (132g) light brown sugar, lightly packed
- 1 large egg, room temperature
- 1 cup (120g) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 Tbsp (10g) unsweetened cocoa powder (I use dutch-process)
- 1 Tbsp (10g) cornstarch
- 2 oz dark chocolate, chopped
- 3 oz Cadbury eggs, crushed
- Place the Cadbury eggs in a ziplock bag and smash them with a meat tenderizers or a rolling pin to crush them. They roll around if you try to cut them with a knife.
- In a medium bowl, melt the butter and whisk it with the light brown sugar just until it's combined.
- Add the egg and vanilla and whisk aggressively for 2-3 minutes, until the mixture is smooth and has lightened in color.
- Add the flour, baking powder and salt and fold the mixture just until the last streak of flour is combined.
- Split the dough in half, into two separate bowls. Each bowl should have 7.5 ounces of batter. Add the cornstarch to one and the cocoa powder to the other, folding the mixtures just until there's only a few streaks left.
- Add half of the chopped chocolate and half of the chopped Cadbury eggs to each batter and fold just until they're evenly distributed and there's no more streaks of dry ingredients.
- Refrigerate both of the bowls of dough for 30 minutes.
- Use a 2 ounce cookie scooper to alternate scooping each dough a few times so they're marbled (see photos).
- Place the marbled cookie dough balls on a cookie sheet and refrigerate for another 15-30 minutes. Preheat the oven to 350F (180C) convection [or 325F (163C) conventional].
- Bake 2 ounce cookies for 12 minutes, remove them from the oven and tap on the counter gently. Use a round biscuit cutter to scoot them so they're perfectly round (if needed).
You could also make these without marbling, just skip the steps where you separate the dough into two and use either 2 Tablespoons of cornstarch for vanilla cookies or 2 Tablespoons of cocoa powder for chocolate cookies.