Mini egg cookies are a delightful combination of soft and chewy chocolate chip cookies with candy-coated milk chocolate Cadbury mini eggs. These are the perfect Easter cookies with sweet, pastel colored mini egg candies nestled in every delicious bite.
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It’s not too late to get in some Easter baking! This recipe is my best chocolate chip cookies recipe, only I’m using Cadbury mini eggs instead of chocolate chips. We always have some around at Easter because everyone loves mini eggs, they’re so much fun! These gooey mini egg cookies are a great addition to the Easter desserts I’m planning, including lemon tart, and rhubarb crisp.
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Why you’ll love mini egg cookies
- Soft chewy cookies. These Cadbury egg cookies have just the right texture that we all love in a chocolate chip cookie.
- Easy to make. No need for a separate bowl for the dry ingredients and the wet ingredients. All you need is one bowl and 10 minutes prep time to make these delicious Easter treats. No chilling necessary, and no rolling pin required.
- Big batch: This recipe makes 4 dozen Cadbury mini egg cookies. (You’ll need a lot, because they disappear fast!)
Ingredient Notes
- Butter: If you don’t have unsalted butter, use salted butter. Just omit the salt from the recipe. Butter should be softened.
- Brown sugar: Brown sugar reacts with baking soda to make the cookies tender, chewy and thick. I use dark brown sugar for this recipe, but you can use light brown sugar or even coconut sugar.
- Eggs: For best results, have eggs at room temperature.
- Flour: I use a measure for measure, gluten-free flour blend. However, I have tested this recipe using regular all purpose flour and my taste testers agreed they were perfect.
- Cadbury mini eggs: If you can’t find mini Cadbury eggs, use any any colorful candy-coated chocolate Easter candy. (M&M has an Easter version, too). You can also use chocolate chips or chocolate chunks.
How to make mini egg cookies step by step
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Cream butter and sugar together on medium-low speed until fluffy, about 2 minutes. (Photo number 1)
- Add the eggs and vanilla and beat on low until combined, about 30 seconds. (Photo number 2)
- Add the flour, baking soda, and salt and beat on low speed until just combined. Don’t over mix. (Photo number 3)
- Stir in the mini eggs. (Photo number 4)
- Drop the cookie dough by rounded tablespoons onto the prepared cookie sheet. Bake 10 minutes. The cookie dough balls will spread as they bake. No need to flatten them. (Photo number 5)
Tips for perfect cookies
- Eggs: For best results, have the eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.
- Butter: Leave the butter out of the fridge at room temperature for 30 minutes to an hour. However, if you forget and want softened butter right away, use the microwave. Unwrap the butter and place it in a microwave safe dish. I like to use my defrost setting, checking every 10 seconds. You don’t want melted butter, just softened.
- Mini eggs: You can leave the mini eggs whole, or you can chop them if you prefer. If very little kids will be eating them, be sure to chop the mini eggs to avoid a choking hazard. If you want to mini eggs to be visible on top of the cookies, save a few eggs and top the cookie dough balls with them before baking.
- Flour: If you are using a gluten-free flour blend, it should contain xanthan gum. If it doesn’t, you will need to add ¼ teaspoon xanthan gum per cup of gluten-free flour. Gluten-free flour blends can vary greatly. I have made these mini egg cookies with Cup4Cup flour, and Bob’s Red Mill. Both work equally well.
- Storage: Store your Easter egg cookies in an airtight container for up to 5 days.
- To freeze baked cookies: Allow the cookies to cool completely before packing into a freezer container or freezer bag. Freeze for up to 3 months. The cookies thaw quickly at room temperature.
- To freeze cookie dough: Scoop the cookie dough in rounded tablespoons on a parchment lined cookie tray. Put the tray in the freezer for 30 minutes to an hour. Put the frozen cookie dough balls in a freezer safe container or ziplock bag. Freeze for up to 3 months. Thaw the unbaked cookies in the fridge before baking.
More cookie recipes
You might want to try chocolate chip pretzel cookies, flourless peanut butter cookies, or oatmeal raisin cookies, too.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Mini Egg Cookies
Mini egg cookies are a delightful combination of soft and chewy chocolate chip cookies with candy-coated milk chocolate Cadbury mini eggs. These are the perfect Easter cookies with sweet, pastel colored mini egg candies nestled in every delicious bite.
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Servings: 48 cookies
Calories: 156kcal
Instructions
Preheat oven to 350°. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium-low speed until fluffy, about 2 minutes.
1 cup unsalted butter, 2 cups dark brown sugar
Add the eggs and vanilla and beat on low until combined, about 30 seconds.
2 large eggs, 2 teaspoon vanilla extract
Add the flour, baking soda, and salt and beat on low speed until just combined. Don’t over mix.
3.5 cups flour, ½ teaspoon baking soda, ½ teaspoon salt
Stir in the mini eggs.
2 cups Cadbury mini eggs
Drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spaced 2 inches apart.
Bake 10 minutes, or until they are just slightly golden. Don’t overbake.
Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer the cookies carefully, using a spatula, to a wire rack to cool completely.
Notes
-
- Eggs: For best results, have the eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.
-
- Butter: Leave the butter out of the fridge at room temperature for 30 minutes to an hour. If you want softened butter right away, use the microwave. Unwrap the butter and place it in a microwave safe dish. I like to use my defrost setting, checking every 10 seconds. You don’t want melted butter, just softened.
-
- Mini eggs: You can leave the mini eggs whole, or you can chop them if you prefer. If very little kids will be eating them, be sure to chop the mini eggs to avoid a choking hazard. If you want to mini eggs to be visible on top of the cookies, save a few eggs and top the cookie dough balls with them before baking.
-
- Flour: If you are using a gluten-free flour blend, it should contain xanthan gum. If it doesn’t, you will need to add ¼ teaspoon xanthan gum per cup of gluten-free flour. Gluten-free flour blends can vary greatly. I have made these mini egg cookies with Cup4Cup flour, and Bob’s Red Mill. Both work equally well.
-
- Storage: Store the mini egg cookies in an airtight container for up to 5 days.
-
- To Freeze baked cookies: Allow the cookies to cool completely before packing into a freezer container or freezer bag. Freeze for up to 3 months. The cookies thaw quickly at room temperature.
- To freeze cookie dough: Scoop the cookie dough in rounded tablespoons on a parchment lined cookie try. Put the tray in the freezer for 30 minutes to an hour. Put the frozen cookie dough balls in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw the unbaked cookies in the fridge before baking.
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 38mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 153IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
