Chocolate Stuffed Mini Egg Cookies

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Soft and chewy with a gooey center, these cookies have crispy edges and are packed with mini eggs. My recipe is egg-free and super easy to make. You can even freeze the dough, so you have fresh cookies whenever a craving hits!

Chocolate Stuffed Mini Egg Cookies

Course Dessert


  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup melted dairy-free butter or regular butter
  • 3 tablespoons soy yogurt or thick full-fat yogurt
  • 1 cup crushed mini eggs or dairy-free alternative
  • ½ cup chocolate chips
  • 12 teaspoons frozen chocolate spread of your choice


Prepare the Trays:

  • Line two baking trays with parchment paper and set aside.

Make the Dough:

  • In a large bowl, cream together the melted butter and both sugars until smooth.
  • Mix in the yogurt until well combined.
  • Add the flour and baking soda, mixing until just combined. Avoid overmixing.
  • Fold in the crushed mini eggs and chocolate chips.
  • Chill the dough in the fridge for at least 30 minutes.

Form the Cookies:

  • Scoop out 12 portions of the dough. Flatten each portion and fill the center with 1 teaspoon of the frozen chocolate spread.
  • Seal the dough around the chocolate spread to form a ball and place on the baking trays.
  • Chill the dough balls in the fridge for at least 30 minutes, or freeze for later baking.


  • Preheat the oven to 340°F (170°C).
  • Bake the cookies for 8-12 minutes, or until the edges are golden and the centers are set.

Shape and Cool:

  • If needed, use a large cookie cutter to reshape the cookies while they’re still warm.
  • Let them cool on a wire rack before enjoying.

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