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corner shot chocolate chip cookies

Malted Mini Egg Chocolate Chip Cookies

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite! 


  • 90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
  • 120g light or dark brown sugar
  • 45g granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla bean paste or extract
  • 160g all-purpose flour
  • 45g malted milk powder (see notes)
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 130g mini eggs, coarsely chopped, plus more for on top of cookies
  • 85g dark chocolate, coarsely chopped, plus extra for the tops if desired
  • Flaky sea salt such as maldon for finishing


  1. In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour. 
  2. In a medium bowl combine the flour, malted milk powder, salt baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
  3. Add the chopped mini eggs and chocolate, and mix to combine completely. 
  4. Line a sheet pan with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
  5. 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
  6. Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan. 
  7. Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
  8. Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape. 
  9. Sprinkle with flaky sea salt if using, and extra mini eggs. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack. 
  10. Repeat the baking process with the remaining 6 balls of dough. 
  11. Store leftovers in an airtight container at room temperature.


If you don't have the malted milk powder, you can just leave it out 🙂 They won't quite taste the same but it won't affect the texture.

Keywords: Mini eggs, malted milk, malted chocolate chip cookies, chocolate chip cookies