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cute easter cookies with cadbury mini egg stacked in a white dish

Cute Easter Egg Cookies With Mini Eggs

If you're looking for a tasty way to celebrate this 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.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling the dough 30 minutes
Total Time 52 minutes
Course Baking
Cuisine American
Servings 18 cookies

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.
Tried this recipe?Let us know how it was!