These Bakery Style Mini Eggs Cookies are thick, bakery-style cookies with crisp edges, soft centres, and pockets of melted chocolate in every bite. Ideal for festive baking or everyday treats, these cookies are a must-try for anyone who loves soft and chewy chocolate chip cookies.
Why you will love this recipe?
You will love how these cookies turn out thick, soft, and perfectly chewy with a rich, balanced flavour in every bite. The method is simple yet reliable, giving you consistent bakery-quality results at home. With a beautiful texture and impressive appearance, these cookies are perfect for sharing, gifting, or enjoying fresh out of the oven.
Expert Tips for Best Results!
- Use a kitchen scale for this recipe – Measuring in grams gives you consistent, bakery-style results every time — cups can vary a lot depending on how ingredients are packed.
- Bake one test cookie first – For best results, bake one cookie before the full batch to understand how your oven behaves and adjust the baking time if needed, as every oven can vary slightly.
- Freeze the cookie dough – Shape the dough balls and freeze for up to 2 months for easy baking later. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Reheat for fresh texture – Microwave the cookies for 10–15 seconds to bring back that warm, soft, and melty texture just like freshly baked.
- Shape immediately after baking – Use a bowl to gently swirl cookies into perfect rounds while they are still hot for a professional bakery look.
How to make Bakery Style Mini Eggs Cookies?
Step 1: Cream butter and sugars properly
First, in a mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth, creamy, and well combined. This step is essential for creating soft and chewy cookies.
Step 2: Add egg, yolk, and vanilla
Next, add the egg, extra yolk, and vanilla extract, and mix until just combined. Avoid overmixing at this stage to maintain a tender cookie texture.
Step 3: Incorporate dry ingredients
Then, add the flour, corn starch, baking powder, baking soda, salt, and instant coffee. Gently fold the mixture until you still see light streaks of flour for perfectly soft cookies.
Step 4: Fold in chocolate and Mini Eggs
After that, add the chocolate chips and crushed Mini Eggs, folding gently to evenly distribute the mix-ins throughout the cookie dough.
Step 5: Shape thick cookie dough balls
Now, use a cookie scoop to create tall dough balls by scooping once and layering a second scoop on top. This technique helps achieve thick, bakery-style cookies with height.
Step 6: Chill the cookie dough
Place the shaped dough balls in the freezer for about 45 minutes. Chilling is key to preventing spreading and improving flavor and texture.
Step 7: Bake the cookies
Preheat the oven to 180°C (350°F). Bake the cookies for 12–15 minutes, until the edges are set, the tops look matte, and the centres remain soft for a chewy texture.
Step 8: Shape and cool for perfect results
Finally, immediately after baking, gently shape the cookies using the back of a bowl for a perfect round finish. Let them cool on the tray to set while keeping the centres soft and gooey.
Frequently Asked Questions
Why are my cookies spreading too much?
This usually happens if the dough wasn’t chilled properly or the butter was too soft. Chilling the dough helps maintain thick, bakery-style cookies.
Why do my cookies turn out dry?
Overbaking is the main reason. Remove them when the centres are still soft, as they continue to set while cooling.
How do I know when the cookies are done?
Look for set edges, matte tops, and slightly soft centres. This ensures a gooey and chewy cookie texture.
How should I store these cookies for best texture?
Store the cookies in an airtight container at room temperature for up to 3 days, where they will remain soft and perfectly gooey, especially if they were slightly underbaked.
Can I bake the dough directly from frozen?
Yes, you can bake straight from frozen by adding a couple of extra minutes to the baking time while maintaining the same temperature.
Watch How to Make it!
Video Coming Soon!
Recipe Card
Bakery Style Mini Eggs Cookies (Thick and Gooey)
Mini Egg Chocolate Chip Cookies that are thick, and soft with crisp edges and gooey centers. Packed with melty and crunchy Mini Eggs, this easy cookie recipe uses a chilled dough method to create perfectly chewy cookieswith a professional finish every time.
Ingredients
- 1/2 cup softened unsalted butter (113g)
- 3/4 cup brown sugar (150g)
- 3 tbsp white sugar (37g)
- 1 large egg + 1 egg yolk
- 1 1/4 tsp vanilla extract
- 1 3/4 cups all-purpose flour (252g)
- 1 tsp corn starch
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp instant coffee
Mix-ins:
- 100g roughly crushed Mini Eggs
- 60g milk chocolate chips
- 75g semisweet chocolate chips
Instructions
- In a bowl, beat together the softened butter, brown sugar, and white sugar until smooth and creamy.
- Mix in the egg, extra egg yolk, and vanilla extract until just combined.
- Add the flour, corn starch, baking powder, baking soda, salt, and instant coffee, and gently mix until a soft dough forms with a few streaks of flour remaining.
- Add the chocolate chips and crushed Mini Eggs, folding lightly until evenly distributed.
- Scoop the dough using a 2 tbsp scoop, then layer a second scoop on top to create tall dough balls for thick cookies.
- Place the shaped dough balls in the freezer for 45 minutes to help control spreading.
- Preheat the oven to 180°C (350°F) and bake the cookies for 12–15 minutes until the edges are set, the tops look matte, and the centres remain soft.
- While still warm, gently shape the cookies into rounds using the back of a bowl, then let them cool on the tray to set.
Notes
- Measuring ingredients in grams gives you consistent, bakery-style results every time, as cup measurements can vary depending on how ingredients are packed.
- For best results, bake one cookie before the full batch to understand how your oven behaves and adjust the baking time if needed.
- Shape the dough balls and freeze for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Keep the cookies in an airtight container at room temperature for up to 3 days to maintain their soft and gooey texture.
- Microwave the cookies for 10–15 seconds to bring back that fresh, warm, and melty texture.
If you like Cookie recipes like these, you should definitely check out my:
1) Cookies and Cream Cookies
2) Bakery-Style Brown Butter Chocolate chip Cookies
