Soft, chewy, and loaded with crushed mini eggs and melty dark chocolate chips, these Mini Egg Cookies are the ultimate spring treat. Quick to make, easy to love, and perfect for using up Easter candy! Plus, learn how to achieve that overloaded bakery-style perfectly round cookie look.
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These Mini Egg Cookies are my new favorite cookie. They hit all the best cookie textures — slightly crispy edges, soft and chewy middles, and little crunchy bites of candy.
The dough comes together quickly with basic pantry ingredients, so you can whip up a batch anytime and my method uses a double scoop of dough to create a thick bakery-style cookie. They are based on my bakery-style chocolate chip cookie recipe.
Plus, I'll give you tricks for shaping the cookies and giving them the overloaded look after baking to give you perfect round, bakery-style cookies.
Ingredients
See the recipe card for exact amounts.
- Butter: The base of most cookie recipes, it's here for flavor and a tender texture.
- Sugars: White sugar helps achieve the slight crisp edge while brown sugar contributes to flavor and chewiness.
- Egg: I use large eggs.
- Vanilla: For the classic baked goods flavor.
- Baking Powder and Baking Soda: gives the cookies just a bit of lift, also helps them spread.
- Flour: I use all-purpose flour and weigh my flour. If you're not weighing, make sure to measure properly by spooning flour into the measuring cup instead of using the measuring cup as a scoop.
- Mini Eggs: The star of the recipe. Cadbury Mini Eggs add a crunchy candy coating and rich chocolate center, plus colorful speckles throughout each cookie.
- Chocolate Chips: for the classic chocolate chip cookie. I use dark chocolate chips.
Substitutions
- Cadbury Mini Eggs: You could probably try any candy-coated chocolate like M&Ms if mini eggs aren't available. The texture might be a bit different since mini eggs have a thick candy shell.
How to Make Mini Egg Cookies
Prep Tips
These mini egg cookies are made using the common cookie mix method of creaming butter and sugar, then adding the eggs and the dry ingredients followed by folding in the candy. The whole process only takes a few minutes.
View the tips below on how to make the cookies perfectly round and overloaded. Watch the video tutorial in the recipe card below.
- Whip the room temperature butter with the sugars, until well incorporated.
- Add the egg and vanilla and mix to combine.
- Add the dry ingredients and mix to combine without over-mixing, which can create fluffy cookies.
- Fold in the crushed mini eggs and chocolate chips.
- Portion the cookies into 3 tablespoon portions. Roll each portion into a ball. Place the cookie balls 2 inches apart on a baking sheet.
- Add 2-3 whole mini eggs into the top of each cookie dough ball.
- Bake for about 10 minutes.
- When the cookies come out and they are still warm, carefully use a cookie cutter to shape them into circles. Gently swirl it in small circles to smooth out the edges by nudging the cookie into a neat circle. See the photos below.
- Poke more chocolate chips and halved mini eggs into the top for the best looking fully loaded cookies.
- Let cool for about 10 minutes and then move to a cookie rack to finish cooling.
How do you crush mini eggs for cookies?
It's best to crush the majority of the mini eggs so that the cookies don't fall apart. To do this I like to smash them with a rolling pin.
Place the mini eggs into a sturdy plastic ziptop bag. I used freezer bags. When I tested this with the more inexpensive plain sandwich ziptop bags, the big split open and mini eggs shot everywhere.
Smash the mini eggs about a dozen times or so, until they are mostly smashed.
You could also do this in a food processor I'm sure, but I wanted to save dishes and I was able to reuse this bag a few times for crushing mini eggs.
How do you make the best looking cookies?
To make your homemade cookies look like over-stuffed bakery-worthy beauties, I add mini eggs into the dough so they are throughout the cookies, and then I also add extra mini eggs at two different times.
Add 2-3 mini eggs on top of the unbaked cookie dough balls. This helps them show through the tops while they slightly sink into the dough.
Once the cookies come out of the oven, add a few more halved pieces of mini eggs for a really full look.
How do I get my cookies perfectly round?
To make your cookies perfectly round, grab a cookie cutter that's a little bigger than the cookies. Right after the cookies come out of the oven, carefully place the cookie cutter over a hot cookie and gently swirl it in small circles.
This will smooth out the edges by nudging them while shaping the cookie into a neat circle. A glass or bowl works too if you don't have a cutter. (Just be careful with glass on a hot baking sheet!)
How do you get mini eggs into cookies without them breaking apart?
Roughly chop the mini eggs before mixing them into the dough. This gives you crunchy bits of candy without big chunks that can crack the cookies. Reserve whole mini eggs just for pressing on top of the cookies before and after baking. This shows off their colorful shell.
Tips for making Mini Egg Cookies
- Don’t overmix after adding flour: Overmixing develops gluten, making cookies tough instead of tender.
- Weigh your flour: Using a kitchen scale prevents dense or dry cookies.
- Crush some of the mini eggs: This gives more variation in the look of the cookie. Whole eggs in the cookie dough might inhibit the cookies from staying together - I like to press whole ones into the top of the cookie.
- Double scoop the dough: Using two scoops of dough stacked together makes extra-thick bakery-style cookies.
- Shape the cookies while hot: Use a round cutter or glass to scoot the cookies into perfect circles right after baking while still hot. (Be careful if using glass on a hot cookie sheet! Let the baking sheet cool a bit until you feel it's safe. This is why I like using a cookie cutter)
- Don't overbake the cookies: Pull them out when the edges are set but the centers look slightly underdone. They’ll finish setting as they cool and will result in a chewy cookie.
- Add toppings before and after baking: Press extra mini eggs and chocolate chunks on top before baking, and again immediately after for the best look.
FAQs
If you don’t have a mixer, use a sturdy wooden spoon or spatula. It takes more effort, but should work well.
Flat cookies usually happen if the butter is too soft or melted before mixing. Room temperature means cool to the touch but slightly soft, not greasy.
More Cookie Recipes
- No Bake Chocolate Oat Cookies with Peanut Butter
- Christmas Sugar Cookie Bar
- Chai Sugar Cookie Snowflakes
- Nutella Linzer Cookies
Recipe
Mini Egg Cookies Recipe
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour 300 grams
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup Cadbury Mini Eggs crushed, plus more for topping
- 1 cup chocolate chunks 4 oz plus more to garnish, 100 grams
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mat.
- Add the butter, white sugar, and brown sugar to the bowl of a stand mixer. Mix on medium for 4-5 minutes to cream together.
- Add the egg and vanilla extract. Mix to combine.
- Add the flour, baking powder, baking soda, and salt. Mix to combine, without over-mixing.
- Add the chocolate chunks and mini eggs and fold them in.
- Using a 1.5 tablespoon cookie scoop, portion out two scoops per cookie. Roll the two scoops together to form a large cookie. Place the cookie dough ball on a lined baking sheet. Repeat with the rest, leaving space between the cookies (about 2 inches).
- Press 2-3 extra mini eggs into the top of the cookies.
- Bake for 10-12 minutes or until just cooked. Ovens vary.
- To get perfectly circle cookies, when the cookies come out of the oven and they are still warm, carefully use a cookie cutter to shape them into circles. Gently swirl it in small circles to smooth out the edges by nudging the cookie into a neat circle.To make your homemade cookies look like over-stuffed bakery-worthy beauties, add a few more halved pieces of mini eggs and 2-3 chocolate chips for a really full look.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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