Mini Egg Cookies Recipe

Cookies stuffed with mini eggs and chocolate chips on a baking rack.

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Mini Egg Cookies Recipe

These Mini Egg Cookies are soft, chewy, and packed with colorful chocolate eggs. They're quick to make with basic ingredients and perfect for Easter or spring baking. A fun way to use Cadbury Mini Eggs!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 242kcal

Author: Jacqueline Piper

Equipment

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

US Customary - Metric

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

To Crush the Mini Eggs: 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.

Weigh your flour: Using a kitchen scale prevents dense or dry cookies.

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.

Note: The listed cook time is for one batch of cookies. This recipe will make two baking sheets of about 12 cookies each.

Nutrition