These Easter Mini Egg Cookies bake up soft and chewy with melty chocolate chips and little crunchy pieces of candy in every bite. They have crisp golden edges, rich, buttery flavor, and the prettiest, most colorful tops that make them hard to resist straight from the baking sheet.
One look at the cookie dough loaded with chocolate and chopped mini eggs, and you will want to make a batch right away!
Cadbury Mini Egg Cookies!
Cadbury Mini Eggs have always been one of my favorite Easter season treats, and I include them in most of my Easter desserts, like my Easter basket cookie cups and my Easter Peep cake.
I’ve been trying to work these classic candies into the perfect cookie recipe for a while now.
Rather than a cakey, fluffy cookie, I wanted these to be more like a traditional chocolate chip cookie. They needed to have chewy middles and crisp, buttery edges.
To reach that goal, I settled on the perfect ratio of butter to brown sugar and granulated sugar, and avoided adding too much liquid to the cookie dough.
The mini eggs add extra chocolate and a fun texture and colors. And, because they are roughly chopped rather than left whole, the cookies are easy to eat.
You can whip up this fun Easter dessert in under an hour, and it’s a fun one to make with kids or grandkids while they’re on break from school this season.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: Regular all-purpose flour is the way to go here. Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping down into the canister. Too much flour can make the cookies dense. Whisk the flour with baking soda and salt to combine the dry ingredients.
- Butter: I like to use unsalted butter in baking recipes, so that I can control the saltiness by adding my own salt. Let the butter come to room temperature so that it’s soft and easy to mix.
- Brown Sugar and Granulated Sugar: Both have a part to play in the perfect chocolate chip cookie. White sugar works with the butter to make the edges of the cookie crisp, while brown sugar adds a rich flavor and keeps the cookies moist.
- Eggs: It’s a good idea to let your eggs come to room temperature before mixing them into the dough. Cold eggs won’t mix in as well.
- Vanilla Extract: Use pure vanilla extract (not the imitation kind) to give the cookies the best flavor.
- Chocolate Chips: I’ve tried these cookies with only mini eggs, but I think that the standard semisweet chocolate chips need to be added too, for that rich chocolate flavor.
- Mini Eggs: You’ll need about a cup of Cadbury Mini Eggs, measured after you’ve roughly chopped them into small pieces, similar to the size of chocolate chips. If you leave the pieces too large, they’ll be too hard to bite. If they’re too small, they’ll kind of disappear into the cookies.
Tip!
Have a bit of extra chocolate chips and mini eggs on hand. Press a few pieces of each into the top of the cookies before baking them to make them look just like the photos!
How to Crush Mini Eggs for Cookies
I don’t suggest crushing the chocolate eggs, because using a hammer or meat mallet can create a lot of dust and pieces that are too small for this recipe. It will also make a mess of your kitchen!
Instead, use a large knife to carefully chop a handful of mini eggs at a time on a cutting board. I say “carefully” because the eggs will try to roll around on you!
Another way to do this is to place the eggs in a large ziplock bag and gently press down on them with a rolling pin or a heavy bowl until they crack. Once they’re cracked, you can then cut them up on a cutting board more easily.
You can discard any tiny crumbs of the coating or any dust that’s created, and use just the chocolatey pieces!
Storage Tips
Make these cookies up to 4 days ahead of time! they’ll stay fresh in an airtight container for that long.
Of course, like any chocolate chip cookie, they’re best shortly after you remove them from the oven. Consider freezing the dough and baking mini egg cookies fresh for your Easter celebrations.
Freeze the dough in individual balls and then freeze for up to a month. Bake the cookies from frozen, adding 1-2 extra minutes to the bake time.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Easter Mini Egg Cookies
Equipment
- 3 Cookie Sheets
- Parchment paper or Silicone Baking mats
- medium mixing bowl
- Hand mixer or stand mixer
- Cookie scoop, 1½ tablespoons
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butt softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips plus more for topping
- 1 cup (170 g) Cadbury Mini Eggs roughly chopped, plus more for topping
Instructions
- Preheat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Line 3 cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy, about 2 to 3 minutes.
- Add the eggs and pure vanilla extract. Beat until fully incorporated, about 1 minute.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the chocolate chips and chopped mini eggs.
- Scoop the dough into 1½ tablespoon portions and place them 2 inches apart on the prepared cookie sheets. Top with extra chocolate chips and chopped mini eggs if desired.
- Bake for 8 to 10 minutes or until the edges are lightly golden and the centers still look slightly soft.
- Cool the cookies on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Notes:
- Roughly chop the mini eggs instead of crushing them too finely. This gives you bigger candy pieces and keeps some crunch.
- Do not overbake these cookies. They will continue to set on the hot baking sheet as they cool.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- The dough can be scooped and frozen. Bake from frozen and add 1 to 2 extra minutes as needed.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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