These mini egg cookies are soft and chewy brown sugar cookies loaded with chocolate chips and Cadbury mini eggs. The perfect Easter dessert!
When it’s spring, I love to make fun themed Easter recipes like a spring colored pink cake, peanut butter eggs, birds nest cookies and these easy and delicious mini egg cookies.
Easter candy is my favorite kind of candy! I can’t resist all the fun marshmallow and chocolate treats that fill the stores. I make sure to stock up on candy like mini eggs, and I use them in these Cadbury mini egg cookies for a fun and festive sweet offering. You can never have too many cookie recipes, and this is one of my all time favorites.
Table of Contents
Mini Egg Cookies Ingredients
To make this recipe, you will need butter (salted and unsalted butter both work great), granulated sugar, light brown sugar, eggs, vanilla extract, corn starch, salt, baking soda, baking powder, semisweet chocolate chips and chocolate mini eggs.
How Do You Make Mini Egg Cookies?
Cream the room temperature butter and sugars together with an electric mixer or stand mixer until the mixture is light and fluffy. Add the eggs and vanilla extract, then beat until everything is well combined. In a separate bowl, mix together the flour, corn starch, baking soda, baking powder and salt. Add half of the dry ingredients to the wet ingredients and beat it all together. Stir in the rest of the dry ingredients until a dough forms. Fold in the chocolate chips and chopped mini eggs. Shape the dough into balls and place the cookie dough balls on a baking sheet. Chill, then bake until golden brown. Immediately press a few whole mini eggs into each cookie when they come out of the oven, then cool and serve.
Tips For The Perfect Cookies
- Use a cookie dough scoop to get evenly sized cookies.
- Leave the chopped mini eggs in larger pieces. If they’re chopped finely, they’ll just melt into the batter and you won’t get that crunchy texture contrast.
- Mini egg cookies will stay fresh in an airtight container for up to 5 days.
- I prefer to use Cadbury mini eggs in this recipe, but you could use a different brand of candy coated chocolate eggs if you prefer.
- Adding the whole mini eggs immediately after the cookies come out of the oven makes them more likely to hold their shape. If you add the whole eggs to the dough balls, they may crack in the oven.
- Use a serrated knife to chop the mini eggs, it makes it easier to crack through the hard candy shells.
Quick Tip
For an extra special presentation, roll each ball of dough in Easter sprinkles before baking.
Recipe FAQs
The corn starch in this mini egg cookies recipe is the secret ingredient that makes the cookies come out chewy. It’s also important to make sure not to overbake your cookies, otherwise they could be crispy instead of chewy.
I chill my cookie dough before I bake it. It helps to keep the cookies from spreading too much in the oven, which makes for a thicker cookie.
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Flavor Variations
These mini egg cookies are delicious as-is, but you can add other ingredients to customize them to your tastes.
- Chocolate: Instead of dark chocolate chips, try using milk chocolate or white chocolate chips.
- Add-Ins: Swap out some of the mini eggs or chocolate chips for other ingredients such as shredded coconut, nuts, toffee bits or other types of Easter candy.
I stock up in mini eggs when they’re in season so that I can make these cookies all year round!
More Easter Recipes
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Mini Egg Cookies
Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup mini eggs coarsely chopped
- ¾ cup whole mini eggs
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Beat for 2-3 minutes or until the butter and sugar is light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly combined.
- In a medium bowl, mix together the flour, corn starch, baking soda, baking powder and kosher salt. Add half the dry mixture to the mixing bowl and mix on low speed to combine.
- Add the remaining dry ingredients and mix on low speed until just blended. Fold in the semisweet chocolate chips and chopped mini eggs.
- Scoop out 2 tablespoons of dough and roll it into a ball. Repeat the process with the remaining dough.
- Place the cookies 2 inches apart on two sheet pans lined with parchment paper or silicone baking mats. Freeze for 10-15 minutes or until firm.
- Preheat the oven to 350 degrees F.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned. Immediately press the whole mini eggs into the tops of the cookies when they come out of the oven.
- Let the cookies rest on the pan for 3-5 minutes, then transfer to a cooling rack. Serve when cool, or store in an airtight container for up to 5 days.
Notes
- Scoop your cookie dough with a measuring spoon or cookie dough scoop to make sure you end up with cookies that are all the same size.
- I prefer to use Cadbury mini eggs, but any candy coated chocolate eggs brand will work.
Loved these mini egg cookies! They looked absolutely amazing. Thank you!
I can’t wait for Easter so I can make these amazing cookies. Chocolate Easter eggs are my favorite and add them to a cookie it makes them even better
These cookies are not only adorable, they have the perfect texture. A recipe I’ll come back to, thank you!
They’re the perfect combination of soft and chewy with crunchy mini eggs throughout. The recipe was easy to follow and the cookies turned out delicious. I’ll definitely be making these again!
Just tried your Mini Egg Cookies recipe and oh boy, they were a hit with my family! Love how simple yet incredibly delicious these are – definitely making these again as we get closer to Easter.