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

A collection of ingredients for mini egg cookies, including flour, brown sugar, white sugar, mini chocolate eggs, butter, chocolate chips, an egg, vanilla extract, baking soda, and salt, arranged in small bowls on a neutral background.
  • 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.

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.

A stand mixer bowl with the creamy, butter and sugar mixture for mini egg cookies, with colourful mini eggs arranged in a bowl beside it.

Step 3: Crack the egg into the creamed mixture and beat well to combine.

The butter and sugar mixture in a stand mixer bowl with an egg being added to the mixture. Colourful mini eggs are visible in a bowl to the side.

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.

A stand mixer bowl with cookie dough, chocolate chips, and chopped mini eggs added, ready to be mixed together.

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.

A baking tray lined with parchment paper, with cookie dough balls placed on it, some with mini eggs visible on top, and a cookie scoop nearby.

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.

A cooling rack with freshly baked mini egg cookies, golden brown and studded with colourful mini eggs, ready to enjoy.

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.

Mini Egg Cookies

These mini egg cookies are super soft and chewy, packed with melted chocolate chips and chopped mini eggs that give you a great mix of textures. These cookies are made in less than 25 minutes and are perfect for sharing with loved ones this Easter!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
24 cookies

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

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 136IU | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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