Mini Egg Subway Style Cookies
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These mini egg Subway-style cookies have crispy edges, soft centres, and are packed with chocolate chips and mini eggs. Perfect for Easter!
Why You’ll Love These Mini Egg Subway Style Cookies
If you’re a fan of the iconic Subway cookies, then you’re going to love this homemade Easter version. These cookies are soft in the centre with crispy, chewy edges, and they’re absolutely loaded with white and milk chocolate chips, plus crunchy mini eggs.
They’re easy to make, quick to bake, and honestly, they might be even better than the originals. You only need one bowl, simple ingredients, and a bit of patience for the chill time – but it’s totally worth it for the perfect texture.
These are a go-to for Easter baking, but they’re so good you’ll probably want to make them all year round. Plus, the combination of chocolate and mini eggs gives them that classic Easter vibe with a satisfying crunch in every bite.
What Makes These Cookies Subway-Style?
Subway cookies are known for their soft and chewy texture with slightly crisp edges, and that’s exactly what you’ll get with this recipe.
By chilling the dough before baking, you stop the cookies from spreading too much. This gives them that signature soft and chewy finish. And the key to the perfect texture? Underbake them slightly, then let them cool on the tray so they stay soft when they cool.
Because of this technique, the cookies end up with the perfect combination of crisp edges and gooey middles.
Ingredients for Mini Egg Subway Style Cookies
- 115g unsalted butter, melted (1/2 cup)
- 150g light brown sugar (3/4 cup, packed)
- 115g granulated sugar (1/2 cup + 1 tbsp)
- 1 large egg
- 1 tsp vanilla extract
- 180g plain flour (1 1/2 cups all-purpose flour)
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 120g mini eggs, whole and broken (3/4 cup)
- 100g chocolate chips, white and milk (2/3 cup)
How to Make Mini Egg Subway Cookies
Step 1: Melt the Butter
Start by melting the butter in a large mixing bowl. You can do this in the microwave in 20-second bursts. Let it cool for a few minutes before adding the sugars.
Step 2: Add the Sugars
Whisk in the light brown sugar and granulated sugar until combined. The mixture should look smooth and glossy.
Step 3: Add the Egg and Vanilla
Crack in the egg and add the vanilla extract. Whisk until fully incorporated and the mixture looks slightly lighter in colour.
Step 4: Add the Dry Ingredients
Sift in the plain flour, bicarbonate of soda, and salt. Fold the mixture together with a spatula or wooden spoon until a soft dough forms.
Be careful not to overmix at this stage. Just stir until no streaks of flour remain.
Step 5: Add the Mini Eggs and Chocolate Chips
Fold in the mini eggs (both whole and broken) and the chocolate chips. Save a few pieces to press into the tops of the cookies after baking if you want them to look extra pretty.
Step 6: Chill the Dough
Cover the bowl and place the dough in the fridge for at least 30 minutes. This helps to firm it up and stops the cookies from spreading too much in the oven. I would even recommend refrigerating the dough overnight for an even better texture and flavour.
Step 7: Preheat the Oven
While the dough is chilling, preheat your oven to 180C/160C (fan)/350F and line two large baking trays with non-stick baking paper.
Step 8: Roll and Bake
Roll the dough into 20 equal-sized balls (roughly 1 tablespoon each) and place them spaced around 3-4 inches apart on the trays.
Bake for 8–10 minutes. The cookies should be puffy and lightly golden on the edges. They might look underbaked, but they will continue to cook and set as they cool.
Step 9: Cool on the Tray
Leave the cookies on the baking tray for at least 20 minutes before moving them. As they cool, they will flatten and develop that beautiful crinkly top.
Why These Cookies Are Perfect for Easter
Mini eggs add a colourful crunch and a nostalgic Easter flavour. These cookies make a great Easter bake for kids, sharing with friends, or bringing to family get-togethers.
They’re easy to transport and stay soft for days. Plus, the colours of the mini eggs make them look super fun and festive on any dessert table.
Tips for Perfect Subway-Style Cookies
- Don’t skip the chill: It prevents spreading and gives a chewier texture.
- Use a cookie scoop: This helps keep them even in size and ensures consistent baking.
- Underbake slightly: For that soft middle, take them out when they still look puffy and underdone.
- Let them cool fully: They firm up and flatten as they cool, so don’t move them too early.
- Add extra mini eggs on top: Press a few extra into the cookies as soon as they come out the oven for a bakery-style finish.
Watch My Step-by-Step Video
Want to watch how I make these? Check out the full tutorial on the Fitwaffle Kitchen YouTube channel for all the steps in action.
For more cookie inspiration, follow me on Instagram @fitwafflekitchen or TikTok @fitwaffle.
Storage
Store your cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy for days after baking.
You can also freeze the raw cookie dough balls. Just place them on a tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 1–2 minutes to the baking time.
More Easter Bakes to Try
If you love this recipe, here are two similar bakes from www.fitwafflekitchen.com you might want to check out:
- Thick NYC Mini Egg Cookies – Chunky bakery-style cookies that are thick, gooey, and full of chocolate.
- Mini Egg Cookie Bars – Soft and sweet cookie bars with all the flavours of Easter packed in.
Mini Eggs Subway Style Cookies
Ingredients
- 115 g unsalted butter melted (1/2 cup)
- 150 g light brown sugar 3/4 cup, packed
- 115 g granulated sugar 1/2 cup + 1 tbsp
- 1 large egg
- 1 tsp vanilla extract
- 180 g plain flour 1 1/2 cups all-purpose flour
- 1/2 tsp bicarbonate of soda baking soda
- 1/2 tsp salt
- 120 g mini eggs whole and broken (3/4 cup)
- 100 g chocolate chips white and milk (2/3 cup)
Instructions
Step 1: Melt the Butter
- Start by melting the butter in a large mixing bowl. You can do this in the microwave in 20-second bursts. Let it cool for a few minutes before adding the sugars.
Step 2: Add the Sugars
- Whisk in the light brown sugar and granulated sugar until combined. The mixture should look smooth and glossy.
Step 3: Add the Egg and Vanilla
- Crack in the egg and add the vanilla extract. Whisk until fully incorporated and the mixture looks slightly lighter in colour.
Step 4: Add the Dry Ingredients
- Sift in the plain flour, bicarbonate of soda, and salt. Fold the mixture together with a spatula or wooden spoon until a soft dough forms.
- Be careful not to overmix at this stage. Just stir until no streaks of flour remain.
Step 5: Add the Mini Eggs and Chocolate Chips
- Fold in the mini eggs (both whole and broken) and the chocolate chips. Save a few pieces to press into the tops of the cookies after baking if you want them to look extra pretty.
Step 6: Chill the Dough
- Cover the bowl and place the dough in the fridge for at least 30 minutes. This helps to firm it up and stops the cookies from spreading too much in the oven. I would even recommend refrigerating the dough overnight for an even better texture and flavour.
Step 7: Preheat the Oven
- While the dough is chilling, preheat your oven to 180C/160C (fan)/350F and line two large baking trays with non-stick baking paper.
Step 8: Roll and Bake
- Roll the dough into 20 equal-sized balls (roughly 1 tablespoon each) and place them spaced around 3-4 inches apart on the trays.
- Bake for 8–10 minutes. The cookies should be puffy and lightly golden on the edges. They might look underbaked, but they will continue to cook and set as they cool.
Step 9: Cool on the Tray
- Leave the cookies on the baking tray for at least 20 minutes before moving them. As they cool, they will flatten and develop that beautiful crinkly top.
