If you’re looking for the ultimate chewy, chocolatey spring treat, this Mini Egg Cookies Recipe is about to become your new baking obsession. Packed with colorful Cadbury Mini Eggs and rich semi-sweet chocolate chips, every bite is a sweet celebration of pastel hues and decadent flavors. These cookies are easy enough for a weekday baking session and festive enough to impress for Easter or any spring gathering. Let’s turn those cheerful candies into the most irresistible, shareable batch of cookies you’ll ever make!
Ingredients You’ll Need
The beauty of this Mini Egg Cookies Recipe is its simple lineup of classic pantry staples paired with one special seasonal ingredient. Each plays an important role in crafting cookies that are delightfully soft, chewy, and full of texture and color.
- All-purpose flour: Provides the perfect base for chewy and sturdy cookies.
- Baking soda: Gives the cookies just the right rise and tender crumb.
- Salt: Enhances every sweet and chocolatey note—don’t skip it!
- Unsalted butter, softened: Brings richness and that classic homemade cookie flavor.
- Granulated sugar: Adds sweetness and crisp edges to each cookie.
- Light brown sugar, packed: Creates a deep, caramel-like flavor and helps with chewiness.
- Large egg: Binds the dough together and gives the cookies structure.
- Large egg yolk: Extra yolk means extra richness and chew—secret bakery trick!
- Vanilla extract: Rounds out the flavor with cozy, aromatic warmth.
- Chopped Cadbury Mini Eggs: Colorful, crunchy and chocolatey—these are the stars!
- Semi-sweet chocolate chips: For an extra gooey, melty chocolate surprise.
- Extra Mini Eggs for topping (optional): Makes every cookie look bakery-worthy and extra festive.
How to Make Mini Egg Cookies Recipe
Step 1: Prep Your Oven & Pans
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This ensures every batch bakes up evenly with beautiful bottoms, and you won’t have to worry about any cookie casualties.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, and salt. Whisking helps distribute the leavening agent (baking soda) and salt throughout the flour, so your cookies rise evenly and every bite tastes just right.
Step 3: Cream Butter & Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with both the granulated and brown sugar. Beat until the mixture is light and fluffy. This is the key to those soft, thick cookies instead of flat ones.
Step 4: Add Eggs & Vanilla
Add the large egg, egg yolk, and vanilla extract to the creamed butter-sugar mixture. Beat until everything is smoothly combined. The extra yolk is a game-changer for rich, chewy texture, making this Mini Egg Cookies Recipe extra irresistible.
Step 5: Combine & Fold in Goodies
Gradually add the dry ingredients into the wet mixture, stirring on low or by hand just until incorporated—don’t overmix! Then gently fold in your chopped Cadbury Mini Eggs and semi-sweet chocolate chips. It’s okay if a few egg bits stay chunky; they’ll melt into gooey pockets of color and crunch.
Step 6: Shape, Top, and Bake
Scoop tablespoon-sized balls of dough onto your lined sheets, leaving about 2 inches between each one for spreading. If you like, gently press a few extra Mini Eggs into the tops of each dough ball—it’s the secret to those picture-perfect bakery cookies. Bake for 10 to 12 minutes, just until the edges are golden but the centers still look ever-so-slightly underdone.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. The hardest part is resisting the urge to dive in right away, but your patience will be rewarded with perfectly gooey centers and soft, chewy edges!
How to Serve Mini Egg Cookies Recipe
Garnishes
For extra charm, garnish the still-warm cookies with a sprinkle of flaked sea salt or an extra Mini Egg pressed gently on top. These little finishing touches make every cookie look bakery-worthy and taste even more irresistible.
Side Dishes
If you’re serving these at a spring party or Easter brunch, pair them with a colorful fruit salad, a glass of cold milk, or even a scoop of vanilla ice cream. The mix of crunchy eggs and creamy accompaniments makes every bite feel truly special.
Creative Ways to Present
Layer your finished cookies in clear jars tied with pastel ribbons, or stack them on a platter with fresh flowers for a stunning centerpiece. You can even nestle each cookie into a decorative cupcake liner for a sweet, grab-and-go treat at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to keep them from sticking together and to preserve their soft, chewy centers.
Freezing
This Mini Egg Cookies Recipe freezes beautifully! After baking and cooling, pop cookies into a freezer-safe bag or container for up to 3 months. For freshly baked taste, freeze the raw dough balls instead and bake them straight from the freezer, adding a minute or two to the bake time.
Reheating
If you love gooey chocolate chips, warm leftover cookies in the microwave for about 10 seconds. The centers will soften up and the chocolate bits will melt just enough to taste freshly baked all over again.
FAQs
Can I use other types of chocolate eggs or candy instead of Cadbury Mini Eggs?
Absolutely! While the classic pastel Mini Eggs have a unique crunch and color, you can get creative with other chocolate candies or festive seasonal varieties for different looks and flavors.
Do I really need to chill the dough before baking?
Chilling the dough for 30 minutes is optional but highly recommended if you want thicker, chewier cookies that don’t spread too much. If you’re short on time, they’ll still turn out delicious, just a bit flatter.
Can I make these cookies gluten-free?
Yes! You can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies might spread a little more, but they’ll still be delicious with all the same colorful, chocolatey charm.
What’s the best way to chop Mini Eggs without making a mess?
Place the Mini Eggs in a zip-top bag and gently tap them with a rolling pin or the flat side of a meat mallet. This keeps chocolate bits from flying everywhere and gives you perfectly chunky pieces for folding into the dough.
How do I keep my cookies soft?
Store them in an airtight container as soon as they’re cool, and add a slice of sandwich bread to the container—the cookies will absorb just enough moisture from the bread to stay perfectly soft for days.
Final Thoughts
Whether you’re in it for the holiday fun, the chewy cookie texture, or the dazzling pops of candy color, this Mini Egg Cookies Recipe will absolutely win you (and everyone else) over. Gather your ingredients, cue your favorite playlist, and prepare to delight yourself with a batch that tastes like pure spring magic. Happy baking!
Print
Mini Egg Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the sweet, colorful delight of Mini Egg Cookies, a perfect treat for Easter or any spring celebration. These soft and chewy cookies are loaded with chopped Cadbury Mini Eggs and chocolate chips, offering a delightful fusion of flavors in every bite.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Additional:
- 1 cup chopped Cadbury Mini Eggs
- 1/2 cup semi-sweet chocolate chips
- Extra Mini Eggs for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract, and mix until well combined.
- Combine Wet and Dry: Gradually stir in the dry ingredients until just incorporated.
- Add Mix-Ins: Fold in the chopped Mini Eggs and chocolate chips.
- Scoop and Bake: Scoop tablespoon-sized portions of dough onto prepared baking sheets. Press extra Mini Eggs on top of each dough ball.
- Bake: Bake for 10–12 minutes until golden at the edges and set in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough enhances texture and prevents spreading.
- Customize by using white chocolate or omitting chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
