Mini Eggs Cookies

Mini Egg Cookies

Using my favourite brown butter chocolate chip cookie recipe but switching the chocolate chunks and pecans for mini eggs. They are absolutely delicious and we have been enjoying way too many!

Recipe adapted from Joy the Baker


  • 1 cup of butter (softened)
  • 1 cup of brown sugar (packed)
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of molasses
  • 1/2 cup of granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 1/4 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 1 cup of mini eggs, crushed

(Below photo from the original Brown Butter Chocolate Chunk Cookie recipe with dark chocolate chunks and pecans instead of mini eggs)


Take 1/2 cup of the butter, and place is in a medium sized skillet or a frying pan works as well.

Melt the butter over medium heat, swirling and stirring occasionally. It will foam and crackle. Keep the heat on medium. Once the crackling stops, keep an eye on the butter. It will start to smell nutty, and brown bits will form in the bottom. Once the bits have turns amber brown (just over 2 minutes), remove from the pan, and place in a bowl and allow to cool for approximately 20 minutes.

Take the remaining 1/2 cup of butter (room temperature or softened – not melted), and beat it together with the brown sugar for 3-5 minutes until it is light and fluffy.

Beat in the vanilla and molasses.

Add the egg and egg yolk, and beat.

Pour the cooled brown butter into the bowl (with the little dark bits as well) with the granulated sugar.

Beat for approximately 2 minutes until it is light and fluffy.

Add the flour, salt and baking soda.

Beat on a low speed until everything is incorporated.

For the chocolate, I used mini eggs and I crushed them with the side of a knife (anything flat works).

Add the mini eggs to the dough and gently mix.

Chill for at least 30 minutes.

Preheat oven to 350°F.

Place the racks in the upper half of the oven.

Scoop 2 tablespoon size balls of dough onto baking sheet lined with parchment paper. Leave the cookie dough as balls, do not flatten!

I personally prefer to only cook 6-8 cookies per sheet so they do not spread and make one big cookie. I also recommend only putting 1 baking sheet in the oven at a time, in the middle/upper half of the oven. If you put multiple baking sheet in, they cook differently.

Bake for 8-10 minutes, or until the edges are golden.

I like soft cookies, so as soon as the edges are golden, I take them out! If you leave them too long they will have more of a crunch.

Remove from the oven and let the cookies sit on the baking sheet for at least 5-10 minutes before moving them.

Check out the original recipe: Brown Butter Chocolate Chip Cookies

(The below photos are from that recipe!)

Makes approximately 3 dozen

Preparation time: 1hr 15mins

Total time: 1hr 30 mins


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