Mini Egg Cookies – Deliciously thick and chewy chocolate chip cookies that are loaded with Cadbury’s Mini Eggs. These are the PERFECT cookies to make for Easter!
Easter Mini Egg Cookies
I have the perfect Easter cookie recipe for you.
These cookies are thick, soft, and chewy, and stuffed full of chocolate chips and Cadbury’s Mini Eggs.
The Mini Eggs adds crunch which makes these cookies even more irresistible!
If you’re looking for a quick and easy Easter recipe, then you need to try this recipe. Everyone will love them – promise.
Looking for more Easter treats? Check out my Peanut Butter Easter Eggs.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking Soda
- Cornflour/cornstarch: Makes for extra soft and thick cookies.
- Salt
- Unsalted butter: Melted.
- Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Cadbury’s Mini Eggs: Or any other brand of chocolate mini eggs.
How to make Mini Egg Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars.
Add the egg and vanilla extract, and mix until combined.
Add the dry ingredients and mix until just combined.
Fold in the chocolate chips and chopped Mini Eggs.
Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
TIP: Immediately after baking, top the cookies with extra Mini Eggs, for looks. You want the cookies to still be very soft so the Mini Egg pieces can easily be pressed into the tops.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Mini Egg Cookies are:
- super quick and easy to make
- deliciously thick, soft, and chewy
- infused with vanilla flavour
- loaded with chocolate chips and Mini Eggs
- the PERFECT cookies for Easter!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Chocolate Orange Brownie Cookies
- Marbled Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Melting Moments (Butter Cookies)
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Mini Egg Cookies
Deliciously thick and chewy chocolate chip cookies that are loaded with Cadbury's Mini Eggs. These are the PERFECT cookies to make for Easter!
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup (90g) chocolate chips
- 5 oz (150g) Cadbury’s Mini Eggs, roughly chopped
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips and Mini Eggs.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition Information:
Yield:
16 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 129mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
Tracy
Saturday 8th of April 2023
This is a keeper! Followed recipe exactly... Nom nom nom!! Big hit. Bake these with confidence
Michelle
Tuesday 22nd of March 2022
We LOVED these cookies! We will definitely be making these every Easter from here on out. Thanks for this awesome recipe!
Gina
Tuesday 22nd of March 2022
This might be my new favorite way to enjoy mini eggs this time of year! If I can stop shoving them in my mouth in handfuls ;)