These soft and delicious chocolate chip and mini egg cookies are the perfect Easter treat your family will love!
These Easter themed chocolate chips and Cadbury mini egg cookies are as delicious as they are adorable! I make them every year for my children's Easter egg hunt and always get requests for the recipe. Which is why I am so excited to be sharing it with you now!
These cookies are soft and flavorful, filled with chocolate chips and Cadbury mini eggs. I like to save a few eggs and then press them into the tops of the cookies after they've been baked to give them that extra special holiday feel.
I hope you enjoy these cookies as much as we do!
More Easter recipes to enjoy.
- Stand mixer or Electric hand mixer: I will forever love my Kitchenaid Stand Mixer but the Kitchenaid Hand Mixer is also fantastic.
- Mixing bowls: I love these Pyrex glass nesting bowls.
- Measuring cups and spoons
- Parchment lined baking sheet
- Cling film or plastic wrap
- All purpose flour
- Corn starch
- Baking soda
- Baking powder
- Unsalted butter: I recommend using a high quality unsalted butter such as Kerrygold.
- White granulated sugar
- Light Brown sugar
- Vanilla extract: I recommend using pure vanilla extract rather than imitation vanilla.
- Chocolate chips
- Cadbury Mini Eggs: I highly recommend using milk chocolate Cadbury Mini Eggs. But you can also use dark chocolate mini eggs if you prefer.
- Flaky sea salt (optional): I love sprinkling a little Maldon flaky sea salt on top after baking. But feel free to omit if you prefer.
Why do I need to chill the cookie dough before baking?
Chilling the dough allows the fat to cool and solidify, meaning that it will melt more slowly during the baking process and the cookies will hold their texture and shape. Skipping this step could result in flat, over spread cookies that simply aren't as enjoyable.
More recipes you will love.
White Chocolate Raspberry Cookies
Made these Mini Egg Cookies? Let me know what you think in the comments!
Mini Egg Cookies
- Stand mixer or electric hand mixer
- Mixing bowls
- Measuring cups and spoons
- parchment lined baking sheet
- 2 cups all purpose flour
- 1 tbsp corn starch
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ cup unsalted butter, room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 egg, room temperature
- ½ cup chocolate chips
- 1.5 cups Cadbury mini eggs, divided
- flaky sea salt optional
- Measure out about 1 cup of whole Cadbury mini eggs. Place in a plastic freezer bag and close. Then bash with a rolling pin or other heavy objects a few times to crush up the eggs. Then set aside.
- In a medium size mixing bowl combine flour, corn starch, salt and baking soda. Stir until well combined and set aside.
- In the bowl of a stand mixer (or mixing bowl with a hand mixer) add butter and cream on medium high speed for about a minute until fluffy. Then add white granulated sugar and brown sugar and mix on medium high speed for about 2 minutes until fluffy and well combined.With the mixer on low speed, add in vanilla extract and egg. Then turn up to medium speed for 15-30 seconds until well combined, scraping down the sides as needed.
- Add in about half of the flour mixture to the bowl with the wet mixture and mix on medium speed for 15-30 seconds. Then add in the remaining flour mixture and blend on medium speed for another 15-30 seconds until just combined. Do not over mix.
- And in the white chocolate chips and crushed Cadbury mini eggs. Mix on the lowest speed for about 15-30 seconds until well distributed.
- Cover the mixture with cling film and refrigerate for at least 2 hours to overnight before baking.
- When you are ready to bake the cookies preheat the oven to 350 degrees F. The pour the remaining ½ cup of mini eggs on a cutting board and use a knife to roughly cut them in half. *They make break up a bit more which is totally fine. You can also leave them whole if you prefer.*
- Using a cookie scoop, measure out about 2 tbsp of dough and place on a parchment paper lined baking sheet about 2 inches apart. Bake the cookies at 350 degrees for 10 minutes then remove from the oven. You may want to bang the baking sheet on the counter a couple of times just to spread the cookies out a bit. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.
- While the cookies are cooling but still warm, press a few pieces of the chopped mini eggs on the top. You can also sprinkle on some flaky sea salt if desired. Wait for the cookies to cool completely and then serve. Enjoy!
Excellent and delicious. Will make again!