If you're looking for a tasty way to celebrate the Easter season, look no further than these cute Easter Egg Cookies with mini eggs. These quick and easy cookies are soft and chewy, with just the right amount of sweetness to complement the colorful mini chocolate eggs that adorn them.
Looking for other Easter desserts? Try these easter cottage cheese cookies or cut-out cookies next!
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Why You'll Love This Recipe
- Best cookies for easter. These cookies are quick and easy to make and the dough is surprisingly simple to put together.
- Delicious flavor an texture. With melt-in-your-mouth soft and chewy centers, these Easter egg cookies are guaranteed to satisfy your sweet tooth cravings. Lots of chocolate flavor here!
🛒Ingredients
- Cadbury's Mini eggs- or any chocolate mini eggs you can find. You can use only the eggs and omit chocolate chips. Crush half of the eggs into smaller pieces for better blending and chocolate flavor. And don’t forget to decorate the baked cookies with more whole mini eggs on top.
- Chocolate chips - we like dark or semi-sweet chocolate chunks or Nestle’s Toll House chocolate chips here. You can use simple baking chocolate and chop it into smaller chunks. For added flavor and texture, you could also chopped Hershey’s Cookies n Cream Bars, M&M’s, or crushed Oreos. Stir them into the batter (instead of the chocolate chips or about half of the amount of the chips).
- Egg - preferably large but you can use a medium one too. Just like with the butter, it needs to be at room temperature.
- Unsalted Butter - keep it at room temperature for better blending.
- Brown sugar - along with the white sugar adds sweetness, helps with browning, and keeps the cookies moist and chewy. You’ll need to use both to provide the best chewy texture and structure.
- Vanilla extract - use 2 teaspoons instead of 1, you won’t regret this!
- Flour - measure it correctly, with the scoop and level method. This recipe also works with gluten-free flour blends with xanthan gum. My favorites include Bobs Red Mill and Schar Mix C.
✅ EXPERT TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ EXPERT TIP To crush the mini eggs: place these in a zip-top bag and gently crush with a rolling pin or pan.
🥣Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl combine butter and sugars.
Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
Gradually add eggs, vanilla. Mix on low until combined. Set aside.
In a separate bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
Add the dry ingredients in batches, about ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and it is fine.
In a zip lock bag crush the mini eggs into smaller pieces or chunks.
Stir the mini eggs and chocolate chunks or chips into batter. The batter will be on the softer side and sticky, freeze it for 30 or more minutes until you can form balls (not very frozen though).
Chill the dough between batches too for less spreading and uniform cookies.
When the cookie dough is chilled, scoop about 1 ½ tablespoonfuls of dough, rolling them into about balls.
You can roll the balls before freezing but I find it is easier to work with the dough once it is not that sticky anymore.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them with more mini eggs and chocolate chips (optional).
✅ EXPERT TIP To make perfectly round cookies: while cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies. Do it until they are nicely rounded and in uniform sizes.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
📋Tips
- I recommend freezing the dough as it helps the cookies not spread as much once baked. The cookie dough is quite sticky and you could bake the first batch right away but for the next ones be sure to freeze the dough between the batches.
- For best blending results, let the eggs and butter come to room temperature.
- Scrape down the sides of the bowl. Ensures all the cookie dough is being mixed evenly.
- Wondering how bakery-style cookies are perfectly round and uniform sizes? It’s very simple to achieve! To make perfectly round cookies (‘’Hula hoop’’ cookies): while cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies. Do it until they are nicely rounded and in uniform sizes.
- Scrape the sides of the bowl to equally distribute all the ingredients and blend them together.
- The easiest way to chop the min eggs is not cutting them with a knife (you’ll end up with a big mess in the kitchen!) but placing them in a ziplock bag and crushing them with a rolling pin all over. Thai literally takes minutes to do.
- Just like with my Cookies and Cream cookies or M&M's cookies don’t overmix the batter. This may result in dry, hard and not soft chewy cookies that we want them to be.
Storage Instructions
- 🍱To Store. Allow the cookies to cool completely and store them in an airtight container or mason jar at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to about a week.
- 🥶To Freeze. These cookies freeze beautifully! Follow the same steps as above and freeze for up to 3 months.
- Freeze the cookie dough. You can also freeze the unbaked cookie dough balls. To do so, roll the dough into balls and transfer these onto a baking sheet. Flash freeze for 1 hour until they harden. Then place them into zip-top bags and store them for up to 3 months. To bake, defrost in the fridge until they are softened but not too much, and bake according to recipe instructions.
Variations
This is a great base for traditional chocolate chip cookies and using leftover easter candy for making cookies.
We add mini eggs and some chocolate chunks but there are plenty of ways to customize them whenever you make them again.
Try one of these flavors next time:
- Oreo cheesecake cookies: turn this recipe into creamy and chewy Cookies and cream cookies by adding crushed Oreos, white chocolate chips and cream cheese.
- White chocolate chips and macadamia nut cookies: the classic combination that you can't go wrong with.
- M&M’s cookies: use M&M's instead of mini eggs or chocolate chips. Or turn these cookies into double chocolate cookies by adding cocoa powder similar to my M&M’s cookie recipe.
- Experiment with different chocolate chips: peanut butter, bittersweet, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.
- Nuts and dried fruit: whatever your heart desires! We love dried cranberries, sultanas, peaches, goji berries, or a mix of dried fruit. Freeze dry strawberries or raspberries would be a great addition too. For nuts: macadamia, hazelnut, pecans, or walnuts.
- Oatmeal cookies: replace half of the flour with oat flour or blend the oats in a high-speed blender or grinder into a finer texture. You can make it as smooth or chunky as you'd like, both will work for this recipe.
🤷Frequently Asked Questions
For this recipe, we use 1 large egg and it is more than enough for the texture and chewiness. Quantity of eggs is important because using too many eggs will add way too much moisture to your cookie dough and will actually make your cookies dry and cakelike. Balance is the key.
There can be various factors involved: the main reason is not chilling the cookie dough between batches or not chilling at all. Warmer climate and room temperature will also contribute to the spreading. Other reasons: not measuring your flour and ingredients correctly, not using parchment paper or silicone baking mats, not having enough flour, incorrect oven temperatures and just different or old ovens, too many liquids or using overly soft butter.
Not at all, there are other brands that make chocolate mini eggs but Cadbury is famous for their high-quality chocolate.
⏲️ Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
I hope you enjoy making these Easter Egg Cookies!
Happy Baking,
Rita
More Cookie Recipes
- Easter Egg Sugar Cookies
- Sugar Free Oatmeal Peanut Butter Cookies
- M&M Cookies
- Chocolate Chip Oatmeal Cookies
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Cute Easter Egg Cookies With Mini Eggs
Ingredients
- 8 tablespoon unsalted butter room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 large egg room temperature
- 1 ½ cup all purpose flour or gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks or chocolate chips
- ½ cup chocolate mini eggs half of them crushed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add eggs, vanilla. Mix on low until combined. Set aside.
- In a separate bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- Add the dry ingredients in batches, about ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and it is fine.
- In a zip lock bag crush the mini eggs into smaller pieces or chunks.
- Stir the mini eggs and chocolate chunks or chips into batter. The batter will be on the softer side and sticky, freeze it for 30 or more minutes until you can form balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Scoop about 1 ½ tablespoonfuls of dough, rolling them into about balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them with more mini eggs and chocolate chips (optional). PRO TIP. To make perfectly round cookies: while cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies. Do it until they are nicely rounded and in uniform sizes.
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Notes
- To Store. Allow the cookies to cool completely and store them in an airtight container, or mason jar at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to about a week.
- To Freeze. These cookies freeze beautifully! Follow the same steps as above and freeze for up to 3 months.
- Freeze the cookie dough. You can also freeze the unbaked cookie dough balls. T do so, roll the dough into balls and transfer these on to a baking sheet. Flash freeze for 1 hour until they harden. Then place them into zip-top bags and store them for up to 3 months. To bake, defrost in the fridge until they are softened but not too much, and bake according to recipe instructions.
- I recommend freezing the dough as it helps the cookies not spread as much once baked. The cookie dough is quite sticky and you could bake the first batch right away but for the next ones be sure to freeze the dough between the batches.
- For best blending results, let the eggs and butter come to room temperature.
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