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Mini Eggs Cookies are perfectly crispy on the outside, while being soft and tender on the inside. It’s basically everything you could ever want out of a chocolate chip cookie, but with a serious upgrade – Cadbury mini eggs. They are super easy and you can even make the dough ahead of time to freeze and bake as you desire!
Do you have a favorite Easter treat? There are so many to choose from, it almost seems impossible to narrow it down to one. However, I can easily do that.
My favorite candy ever is Cadbury Mini Eggs. They are just the perfect treat to me! I can polish off a giant bag faster than I would like to admit… I look forward to them coming out every year, and this year, I wanted to take it to the next level.
Perfectly soft and chewy chocolate chip cookies…
These cookies might be the best chocolate chip cookie recipe I’ve made in a while – and no, it’s not just because they are mini eggs cookies.
They have the best texture EVER. The edges are just a little golden brown and crispy. The interior? Chewy, fluffy, and tender. They literally melt in your mouth with every bite and I am starting to feel my mouth water as I write this.
Naturally we’ve already polished off the entire batch already, so I suppose I am going to have to make more now! I simply couldn’t stop eating them, especially when paired with a glass of cold milk right when the cookies come out of the oven.
These mini egg chocolate chip cookies are absolutely a must-make for the holidays. They are sweet, chewy, and absolutely indulgent. You’ll want to make them for whatever gathering you have planned or are planning to attend this holiday weekend!
butter. Use unsalted butter for this recipe and be sure to let it warm to room temperature before using it in the recipe. This will make beating the butter infinitely easier! You can also use salted butter for this recipe, but I recommend omitting the salt called for in the recipe if you do so.
sugar. You will need both granulated sugar and light brown sugar for this recipe.
eggs. I use large eggs in all of my recipes. It’s ideal to have them at room temperature before making the recipe.
vanilla. I always highly recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.
flour. All you need for this recipe is all-purpose flour.
baking soda. Baking soda is the only leavener needed for this recipe.
salt. I recommend using fine kosher salt. Coarse salt is too thick and doesn’t incorporate into the dough well enough.
mini eggs. Cadbury mini eggs are the one ingredient that I say has to be used to make this recipe come to life! Yes, I know there are other mini eggs out there, but to me, none of them hold a candle to the Cadbury ones. Not sponsored or anything, I am just very passionate about this particular chocolate candy, haha.
chocolate chips. To make sure that these cookies aren’t TOO right, I use semi-sweet chocolate chips. You could also use dark chocolate chips. However I do not recommend using milk chocolate chips or white chocolate chips because it will make these cookies a bit too sweet.
this recipe’s must haves
For this recipe, you will need a stand mixer (or a large bowl from your set of mixing bowls with a handheld electric mixer).
You will also need a cookie dough scoop to shape the cookie dough balls easily and without a lot of mess.
For baking, I use silicone mats, though you could also use parchment paper. Half sheet baking sheets are ideal to bake the cookies on!
Add butter and sugars to a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until pale in color and fluffy.
Add eggs and vanilla extract, beating until the mixture has just combined. Be sure to scrape down the sides of the bowl to make sure everything is incorporated evenly.
Sift the dry ingredients together into a large mixing bowl. Add dry ingredients to the wet ingredients. Mix on low until just incorporated.
Add in chopped mini eggs and chocolate chips. Beat until just combined on low speed.
Scoop out the cookie dough into balls on a large lined baking sheet, about 2 Tablespoons per ball. Chill the dough balls for at least 1 hour in the refrigerator or 30 minutes in the freezer.
Place the cookies on baking sheets lined with silicone mats or parchment paper, spacing them 1 to 2 inches apart.
Bake for 13 to 16 minutes. At the 9-minute mark, remove the baking sheets from the oven and add 2 to 3 whole mini eggs on top, pressing them into the cookies gently. Add the trays bake to the oven and bake for the remaining time. The cookies will be done when the edges are golden brown and the middle has just set.
Remove cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely (though they are so good when they are warm and fresh out of the oven!).
tips for success
don’t skip the chill time. Be sure to chill the dough for at least 1 hour in the refrigerator, but honestly chilling the dough overnight is even better! If you are short on time, you can chill them in the freezer for 30 minutes.
bake time note. If you like chewy cookies like me, follow the instructions as they are listed! If you like a crispier cookie, then add a couple of minutes to the cooking time.
don’t crush the mini eggs. Make sure that you roughly chop the mini eggs instead of chopping them finely and crushing them up. You want some of those big chunks to get the flavor in the cookies!
More tasty spring desserts to explore: Smashed Mixed Berry Pavlova | Strawberry Cheesecake Mousse | Lemon Lavender Shortbread Cookies | Triple Berry Cheesecake
I love that these cookies last a good amount of time! Store the cooled cookies in an airtight container for up to one week at room temperature.
These mini eggs cookies are perfect for freezing! You can either freeze them as dough or after they are baked. To freeze the cookie dough, scoop out the dough into balls and place on a baking sheet. Freeze the dough for about 1 hour, then place in a resealable freezer-safe bag (make sure to remove as much of the air as possible!). Store in the freezer for up to three months.
If you are freezing baked cookies, cool them completely. Wrap the cookies individually in plastic wrap. Place in a resealable freezer-safe bag or a container lined with wax paper. Cookies will keep in the freezer for up to two months.
If your cookies came out flat, be sure to check the freshness of your baking soda. You can also add some more flour to make they fluffier. If you happen to continue to run into problems, be sure to leave a comment below so I can assist you further in your baking!
Need more inspiration for spring recipes? Check out my spring recipes page!
If you want to level up these cookies, think about using them to make little ice cream sandwiches! I also like to crumble up the cookies and put it on top of a couple scoops of vanilla bean ice cream with a drizzle of hot fudge… Talk about the most decadent sundae EVER!
Are you looking for more sweet treats to serve on Easter? Try these carrot cake cookies are another delicious option for easter cookies! If you want to add a galette to the table (always lots of fruit on our table during the springtime over here!), this strawberry mint champagne galette or this blueberry galette with thyme honey are lovely!
If you are looking for the perfect Easter dinner ideas, here are some recipes to really wow a crowd:
Ancho chili rubbed leg of lamb with mint yogurt sauce is an easy-to-make meal! The savory crust that forms on the outside is spicy and smoky.
This herb crusted rack of lamb with red wine sauce is the most popular lamb recipe on the site, and with good reason! All you need is a handful of ingredients to bring it together.
Herb goat cheese stuffed leg of lamb is totally indulgent, especially when served alongside roasted root vegetables.
The crust on this chipotle coffee crusted rack of lamb is savory, smoky, and absolutely stunning!
Plus, if you are anything like my family and do Easter brunch, I’ve got 12 Easter breakfast ideas to inspire you!
how to store and reheat
Store. Cool cookies completely before storing in an airtight container at room temperature. Cookies will keep for up to one week.
Freeze. To freeze cookie dough, scoop out the dough and freeze on a baking sheet for about 1 hour until they have hardened. Place in a resealable freezer-safe bag and remove as much air as you can. Cookie dough balls will keep for up to three months.
To freeze baked cookies, cool cookies completely. Wrap each cookie in plastic wrap and store in a freezer-safe resealable bag. Cookies will keep for up to two months.
Reheat. To bake frozen dough, let it thaw in the refrigerator overnight or at 2 hours at room temperature. Bake according to the recipe instructions. To thaw baked cookies, let them sit at room temperature until thawed. Warm them in the oven at 250˚F on a baking sheet or in the microwave in 15 second increments until warmed through.
Finally, if you make this mini eggs cookies recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Mini Eggs Cookies
Crispy edges and perfectly soft on the inside, these cookies are the ideal treat!
- 1 cup unsalted butter, room temp
- 1/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups Cadbury's Mini Eggs, 1 cup chopped, 1/2 cup whole
- 1/2 cup semi-sweet chocolate chips
- Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until pale in color and fluffy.
- Add eggs and vanilla, beating on low until just combined. Be sure to scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Sift together flour, baking soda, and salt. Add dry ingredients to the wet mixture and beat on low until just incorporated. Add in the chopped mini eggs and chocolate chips. Beat together on low until just combined.
- Use a cookie scoop to scoop out balls of dough and place on a lined baking sheet. Chill for at least one hour in the refrigerator (up to overnight) or in the freezer for 30 minutes.
- Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
- Remove cookie dough balls from the refrigerator or freezer and place on prepared baking sheets. Space the cookie dough balls 1 to 2 inches apart.
- Bake for 13 to 16 minutes total. At the 9-minute mark, remove cookies from the oven and press 2 to 3 mini eggs into the tops of the cookies. Bake for the remaining time, until golden brown on the edges and the middle has just set.
- Cool on the baking sheets for 10 minutes before remove to a wire cooling rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
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