These mini egg cookies are such a fun treat that captures the essence of Easter. They’re super soft and chewy, packed with melted chocolate chips and chopped mini eggs that give you a great mix of textures.
The mini eggs add a nice crunch and sweetness, while the chocolate has that rich melt-in-your-mouth goodness. With their bright colours and delicious buttery flavour, these cookies are a fantastic way to celebrate the season with family and friends.
If you love this cookie recipe, you’ll love these chocolate chip cookies or these white chocolate macadamia nut cookies!
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Ingredients & Substitutions
- Flour – all-purpose flour.
- Baking Soda – this helps create a soft, fluffy cookie.
- Butter – unsalted butter. Omit the salt if you are using salted butter.
- Brown Sugar – the key to chewy, moist cookies is brown sugar.
- White Sugar – white granulated sugar adds crunch to these cookies.
- Salt – salt helps enhance flavour.
- Pure Vanilla Extract – to add flavour. Vanilla essence will work fine, too.
- Egg – if you can use free-range.
- Chocolate chips – your favourite chocolate chips. I love milk chocolate, but you could use semi-sweet, dark, or white chocolate chips.
- Cadbury Mini eggs – the key to these festive Easter cookies is Cadbury mini eggs.
Helpful Tools
How to Make Mini Egg Cookies
Step 1: Preheat the oven to 200℃ degrees (375℉).
Step 2: Add the butter, sugar and vanilla to a large bowl and beat until light and fluffy.
Step 3: Crack the egg into the creamed mixture and beat well to combine.
Step 4: Sift in the flour, baking soda and salt. Mix until just combined.
Step 5: Add the chocolate chips and roughly chopped mini eggs and mix. Optional: Reserve 1/4 cup of the chopped mini eggs to add to the top of the cookies when scooped out.
Step 6: Line a cookie sheet with parchment paper. Scoop out 24 dough balls (I use this cookie scoop). Don’t roll them out. Simply place them on the cookie sheet.
Step 7: Bake for 8-10 minutes or until lightly golden brown. Keep your eye on these, as you don’t want to overbake them. They will keep baking after they come out of the oven.
Step 8: Leave to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
How To Store
At Room Temperature – Place your mini egg cookies in an airtight container to store them at room temperature. They will stay fresh for up to 5 days.
Freeze – For longer storage, freeze your mini egg cookies in a freezer-safe bag. They will stay fresh for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the oven for a few minutes to restore their softness.
More Easter Inspiration
Mini Egg Cookies
Equipment
Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (120g) softened at room temperature
- ¾ cup brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- 1 cup Cadbury mini eggs roughly chopped
Instructions
- Preheat the oven to 200℃ degrees (375℉).
- Add the butter, brown sugar, white sugar and vanilla to a large bowl and beat until light and fluffy.
- Crack the egg into the creamed mixture and beat well to combine.
- Sift in the flour, baking soda and salt. Mix until just combined.
- Add the chocolate chips and roughly chopped mini eggs and mix. Optional: Reserve 1/4 cup of the chopped mini eggs to add to the top of the cookies when scooped out.
- Line a cookie sheet with parchment paper. Scoop out 24 dough balls. Don’t roll them out. Simply place them on the cookie sheet.
- Bake for 8-10 minutes or until lightly golden brown. Keep your eye on these as you don’t want to overbake them. They will keep baking after they come out of the oven.
- Leave to cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Notes
- My cookie scoop: 1.5 tablespoon cookie scoop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.