Single Serve Chocolate Chip Mini Egg Cookie

This eggless cookie dough gives you two perfect cookies that are packed with Cadbury mini eggs just in time for easter. They are fudgy, crunchy and very yummy for a quick small serve dessert.

My eggless single serve cookie recipe is a treasured one. It has gone viral on all my platforms and for good measure as it cookie is made with pantry staple ingredients and uses yogurt instead of an egg yolk to give you the most fudgy chocolate chip cookie. As easter is fast approaching it only seems fitting for me to make this recipe with Cadbury mini eggs but you can use cream eggs or any chocolate you like. If you have not seen the original recipe, check it out here.

What are single serve chocolate chip cookies?

Single serve chocolate chip cookies are essentially chocolate chip cookies but an individual version of the recipe. It has taken a lot of testing to get to this recipe. I wanted to make a recipe without the addition of eggs and still achieve the texture of a classic chocolate chip cookie. I can promise you this recipe hits the spot! When you are looking to make one cookie either for yourself or for someone who could use a little cheering up then these emergency single serve chocolate chip cookies will rescue you.

What are Cadbury mini eggs or Cadbury cream eggs?

A Cadbury creme egg/mini egg is a seasonal treat that you can find in store during easter. The cream egg has a milk chocolate shell that is filled with white and orange gooey fondant filling. It shaped in an egg to enhance the easter vibes. Mini eggs are literally gems or smarties shaped into mini eggs that are colored with pastel yellow, purple, pink and white.They are the perfect sweet to dish up this time of the year. Also they are very famous in desserts all over the world. Check out my easter blondies, cosmic easter brownies or creme egg mug cake recipe for more inspiration.

What ingredients do you need to make these single serve chocolate chip cookies?

Browned butter – You could use melted butter as well to make these cookies but the flavor of browned butter is unmatched. I wouldn’t recommend using oil to make these cookies, it must be butter.
Brown sugar – This keeps the cookie nice and soft once baked. It allows the cookie to hold its shape but still have a chewy and fudgy texture.
Granulated sugar – This helps the cookie holdouts shape once baked. It gives it that crunch and a little texture with every bite.
Yogurt – The secret ingredient that works like magic. Instead of using eggs we use yogurt in this recipe. It must unflavored and I would mix it well before add it into the batter.
Flour – Regular all purpose flour works well with this recipe. You can use maida or self raising flour as well.
Baking soda – We need a little amount of baking soda here but it is important to allow the cookies to spread while baking and give the cookies a little lift. Baking powder doesn’t do the same thing so I wouldn’t recommend substituting it with anything else.
Chocolate chips & Mini eggs– If you know me you know I love dark chocolate, hence I have used dark chocolate chips here. You can use milk or semi sweet chocolate chips too. You could also use chocolate chunks to make this recipe instead of chips. It will give you more puddles. The mini eggs do give you puddles once baked but they do need to be roughly chopped.
Salt – You might think this is not important but TRUST ME a little goes a long way and it is essential to balance out the sweetness in the cookie also it brings out the flavors even more.

What equipment do you need?

The cookie dough is mixed in a small bowl with a rubber spatula. They are baked in the oven in a tray lined with baking paper. I like dividing the dough into two cookies before baking. If you are browning the butter you will need a small sauté pan or else you can microwave the butter to melt it in a bowl.

Can I eat this single serve chocolate chip cookie as cookie dough?

You can absolutely do that, I would recommend toasting the flour in pan before hand to ensure it it not completely raw. Also you could use almond flour instead to make the dough, leave out the baking soda as you will not need it.

Serving and storing these single serve chocolate chip cookies?

I like to serve these warm with milk but you can scoop vanilla ice cream on one and sandwich it with the other cookie to make your very own ice cream sandwich situation. This recipe makes only two cookies and I doubt they will last long but here are some storing tips: I wouldn’t recommend storing the raw cookie dough as it does dry out, I would recommend storing the baked cookie in a zip lock bag or air tight container at room temperature for up to 4 days. As it has yogurt I wouldn’t recommend keeping it any longer.

Tips for making single serve chocolate chip cookies:

Measure your ingredients – When making single serve recipes it is important to measure your ingredients well as there is a little room for mistakes. We are using a tablespoon to measure the recipe so it must be a measuring tablespoon and not your dinning tablespoon. Use your finger to get out the butter, yogurt etc from the spoon to ensure you are not loosing any ingredients while baking the cookies.
Do not over mix – If you over mix this cookie dough you will achieve a very tough a dense cookie that will crumble and break apart. We do not want to activate the gluten in the cookie dough so mix only to combine.
Do not over bake – These cookies continue to firm up and “bake” with the residual heat from the baking. They must be soft when you take them out of the oven, hence don’t over bake them. They rather be under baked than over baked.

Looking for more single serve desserts?

Now that we have covered how to make this Single serve chocolate chip mini egg cookie , you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.