These Mini Egg Cookies are soft and chewy with slightly crispy edges and packed with Cadbury Mini Eggs and milk chocolate chips. They’re perfect for spring and Easter and a favorite with both children and adults. I like making large, bakery-style cookies, but they’re just as tasty smaller.
Why You’ll Love These Mini Egg Cookies
If Cadbury Mini Eggs are your favorite Easter candy, these cookies are a must-try. They bake up tender and chewy in the center with lightly golden, slightly crisp edges. The combination of Mini Egg candies and milk chocolate chips gives both creamy chocolate and a pleasant candy-shell crunch. You can substitute any candy-coated chocolate if you prefer, but Cadbury Mini Eggs are my personal pick.
Baking Tips & Tricks
- Measure the flour carefully. Whisk first, then spoon into dry measuring cups and level off the top. For best accuracy use a kitchen scale. Scooping flour directly can add too much and dry out the cookies.
- Use cold butter. The recipe is developed with cold butter to produce slightly gooey centers and crisp edges. Cut the butter into cubes for easier mixing.
- Don’t skip the cornstarch. A little cornstarch makes the cookies tender and gives a melt-in-your-mouth texture.
- Use a mix of crushed and whole Mini Eggs. Only whole eggs can make the dough lumpy and prevent even spreading. Chop about half of the Mini Eggs for a better texture and appearance.
- Bake at 375°F (190°C). A slightly higher temperature helps the cookies brown nicely while staying soft inside.
- Use a biscuit cutter for round cookies. When cookies come out of the oven and are still warm on the sheet, place a large biscuit cutter, mug, or round object around each cookie and gently move it in a circular motion to shape a perfect round. You’re molding the warm cookie, not cutting it.
Freezing & Make Ahead Tips
- The dough bowl can be covered and chilled in the fridge for up to 48 hours.
- Portioned dough balls freeze well in a freezer bag for up to 3 months. Bake from frozen and allow an extra 1–2 minutes of baking time.
- Baked, cooled cookies freeze in an airtight container for up to 2 months. Layer with parchment or wax paper to prevent sticking. Thaw in the fridge and bring to room temperature before serving.
More Easter Desserts to Love:
- Mini Egg Brownies
- Carrot Cake
- Mini Egg Cheesecake
- Lemon Blueberry Cake with Cream Cheese Frosting
- Easter Fudge
Mini Egg Cookies
By: Fiona Dowling
These Mini Egg Cookies are soft and chewy with slightly crispy edges and loaded with Cadbury Mini Eggs and milk chocolate chips. Perfect for spring and Easter — great for kids and adults alike.
Prep: 20 mins
Cook: 12 mins
Chilling: 1 hr
Total: 2 hrs
Servings: 14 cookies
Equipment
- Cookie sheets
Ingredients
- 3¼ cups all-purpose flour (406 grams)
- 3 tablespoons cornstarch (24 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup brown sugar (210 grams), light or dark
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- 1 cup Mini Eggs (about 160 grams)
- 1 cup milk chocolate chips (180 grams)
Instructions
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt, then whisk to combine.
- In a separate large bowl, beat the cubed cold butter with the brown sugar and granulated sugar until smooth and no lumps of butter remain. A stand mixer makes this easier.
- Add the eggs and vanilla to the butter mixture, beating until incorporated. Stop the mixer and scrape the bowl a few times to ensure even mixing.
- Add the flour mixture to the butter mixture in two additions on low speed. The dough will be thick. If it sticks excessively to your fingers, stir in an additional tablespoon of flour.
- Chop half of the Mini Eggs. Fold the chopped Mini Eggs, the remaining whole Mini Eggs, and the milk chocolate chips into the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
- Portion the dough into balls of about ¼–⅓ cup each (approximately 100 g if using a scale). Place balls at least 2½ inches apart. This recipe yields about 14 large cookies.
- Bake one sheet at a time in the center of the oven for 12–14 minutes, or until the tops look just set.
- Remove from the oven and cool the cookies on the sheet. To make them perfectly round, place a large biscuit cutter, round cookie cutter, or cup around each warm cookie and gently move it in a circular motion to mold the edge while still soft.
Notes
- Measure flour correctly: Whisk first, then spoon into measuring cups and level off. For best results use a kitchen scale.
- Salted butter: If you use salted butter, omit the added salt in the recipe.
- Smaller cookies: For smaller cookies use about 2 tablespoons of dough each and bake 9–12 minutes, or until tops are set.
- Nutrition: Nutrition details are estimates per cookie based on 14 cookies total.
- Storage: Store baked and cooled cookies in an airtight container at room temperature up to 5 days. Fresh is best.
Nutrition
Calories: 479 kcal,
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 21 g,
Saturated Fat: 13 g,
Sugar: 43 g
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 21 g,
Saturated Fat: 13 g,
Sugar: 43 g
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