These Mini Easter Egg Cookies are a sweet, fun treat the whole family will love. All you need is 10 ingredients and 30 minutes for this easy Easter baking recipe. Get ready to enjoy this holiday favorite year after year!
📋 About the Recipe
- The perfect addition to your Easter dessert menu. If you've been tasked with bringing dessert to Easter dinner this year, you can't go wrong with these gooey mini egg cookies. They're easy to bake, festive, and can be made up to 24 hours in advance. If you're looking for more Easter inspiration, don't forget to check these Spring recipes or these white chocolate macadamia nut cookies and Mini Egg Brownies!
- No chill time. Many cookie recipes require chilling to prevent them from overspreading in the oven. I've developed a recipe that requires no chilling at all! However, if you like a thicker cookie, you can opt to chill based on the amount of time you have.
- For chocolate lovers. These soft chewy cookies are made with both melty chocolate chips and mini Cadbury eggs. If you love chocolate chip cookies, you will love this Easter spin on the classic cookie!
A few notes about the ingredients:
- Butter - In almost all of my dessert recipes, I recommend using room temperature, unsalted butter. Across brands, unsalted butter is more consistent in flavor and consistency compared to salted butter. Because baking is so precise, salted butter can change the flavor of the cookie dough.
- Sugar - You'll need both granulated, white sugar and light brown sugar. This combination will help make the cookies soft with chewy centers.
- Flour - All-purpose flour yields the fluffiest, softest cookies. I have not tested these cookies using an alternate flour, and cannot recommend one. If you're looking for gluten-free Easter treats, you may like my Cheesecake with Coconut Macaroon Crust or homemade coconut macaroons.
- Semi-sweet chocolate chips - You can use either regular chocolate chips, chocolate chunks or mini chocolate chips. I love the flavor of semi-sweet chocolate chips in cookies, but if you love dark chocolate, feel free to use dark chocolate chips.
- Chocolate Easter eggs - I used Cadbury's mini eggs, but any brand of mini milk chocolate eggs will work well here. You will need 1 full cup of chocolate eggs to make the perfect cookies. You will usually see these treats popping up in grocery stores around Easter time (right after Valentine's day).
⁉️ Substitutions and Alterations
- Vanilla extract substitute: This ingredient can be omitted if needed or replaced with another extract such as almond extract. Note that this will change the flavor of the cookies slightly, but will still be delicious!
- Unsalted butter substitute: As mentioned above, baking with unsalted butter is best, but if necessary, use salted butter and omit the additional Kosher salt.
- Preheat and prep. Preheat the oven to 350 degrees F, then prepare 2 to 3 parchment-lined baking sheets.
- Whisk the dry ingredients together. In a medium bowl, whisk the all purpose flour, baking soda, baking powder, and salt until combined.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter, sugar, and brown sugar together until light and fluffy.
- Add the vanilla and egg. Beat again on medium speed until well incorporated.
- Mix in the dry ingredients. Using a low speed, mix until just combined and a cookie dough forms. Do not over mix.
- Fold in chocolate. Add in the chocolate chips and chopped mini eggs and fold until combined using a spatula.
- Scoop the cookie dough. Using a cookie scoop, scoop 2 tablespoons of cookie dough and roll it into a ball. Place the dough ball on a prepared baking sheet. Lightly press the top of the cookies flat. Top with 2 to 3 whole Easter eggs. Repeat with remaining dough, leaving ample room between the cookie dough balls.
- Bake. Bake the cookies for 9 to 13 minutes, or until the mini egg cookies start to turn lightly golden brown around the edges. The center of the cookies will look slightly underdone but will continue to cook after being pulled from the oven.
- Cool. Allow the mini egg cookies to cool for a couple of minutes, then transfer the cookies to a cooling rack and allow them to cool to room temperature before storing.
❄️ How to Store
To store: Allow the Easter cookies to cool completely, then transfer to an airtight container. Store at room temperature for up to 3 days.
To freeze: These mini egg cookies can also be frozen. Allow the treats to cool completely on the cooling rack, then transfer the cookies back onto the parchment lined baking sheet. Place the cookies into the freezer and flash freeze until solid, about 30 minutes. Once frozen, transfer the cookies to a freezer bag or container and freeze for up to 1 month.
To defrost: If frozen, these Easter treats will defrost best at room temperature. Once soft again, enjoy as usual!
🔍 Recipe FAQs
If your mini egg cookies have overspread, it is most likely that the ingredient ratios were off or the butter you used was too warm. If your cookies contain excess butter or wet ingredients, the batter won't have enough structure and will cause them to fall flat in the oven.
They're over baked or the cookie dough was over mixed. As a general rule of thumb, it is always better to underbake cookies than over bake because they will continue to cook on the hot cookie sheet after being removed from the oven.
It can be a number of things. The most common reasons being either too much flour or too cold of dough. This will prevent the dough from spreading and make them dry and cakey. In order to make the best mini egg cookies possible, use the spoon and level method for measuring flour.
💭 One More Tip
How to crush the mini Easter eggs: Place the chocolate eggs in a zip top bag such as a ziplock bag and tightly seal. Using a meat mallet or rolling pin, smash the eggs until they break into pieces about the same size as the chocolate chips.
🍴 Related Recipes
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Mini Easter Egg Cookies
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- ½ cup lightly crushed mini sugar coated milk chocolate easter eggs (such as Cadbury)
- ½ cup whole mini sugar coated milk chocolate easter eggs (such as Cadbury)
- Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper.
- In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, add butter, sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.
- Beat in vanilla and egg until well incorporated.
- Mix in the dry ingredients just until combined. Do not overmix.
- Fold in chocolate chips and ½ cup chopped mini easter eggs.
- Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on prepared baking sheet. Lightly press the top of the dough flat with your fingers. Top with 2 to 3 whole easter eggs. Repeat with the rest of the dough, leaving plenty of space in between each one.
- Bake for 9 to 13 minutes, or just until they start to turn brown on the outside. Do NOT over bake the cookies. The middle will look a little raw, but they will continue to cook when you take them out of the oven.
- Allow to sit on the baking sheet for at least 2 minutes before moving to a cooling rack.
- If you prefer a thicker, chewier cookie, chill the cookie dough on the cookie sheet for at least 30 minutes (up to overnight) before placing in the oven and baking.
- This recipe uses about 1 (9 ounce) bag of Cadbury mini eggs.
- To lightly crush the mini Easter eggs: Place ½ cup of mini eggs in a zip top bag. Seal the bag and use a meat mallet to smash the eggs until they break into pieces about the same size as the chocolate chips.
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