These soft, bakery-style mini egg cookies are packed with chocolate chips and colorful candy eggs for an Easter treat your family will be excited to see on the counter. They're easy to make, freezer-friendly, and bake up with tender centers and lightly crisp edges every time.
These Easter-themed chocolate chip and Cadbury Mini Egg cookies are as delicious as they are adorable. I make them every year for my kids' Easter egg hunt, and without fail someone asks for the recipe, which is always a good sign.
They're soft and flavorful, packed with chocolate chips and crunchy Cadbury mini eggs in every bite. I like to press a few extra eggs into the tops right after baking so they look festive and bakery-worthy with almost no extra effort. They're simple to make, perfect for spring gatherings, and an easy way to make your Easter table feel a little more special. I hope you enjoy these cookies as much as we do!
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Equipment
- 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
Ingredients
- All purpose flour
- Corn starch
- Salt
- 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.
- Egg
- 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.
Recipe FAQs
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.
I recommend roughly chopping them so you get pieces throughout the dough. If you leave them whole, they can make the cookies spread unevenly and be harder to slice or bite into.
You can, but I like the balance. The chocolate chips add extra chocolate and help create a softer texture, while the mini eggs add crunch and color.
Store in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.
More cookie recipes you will love.
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Made these Mini Egg Cookies? Let me know what you think in the comments!
Recipe
Mini Egg Cookies
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Measuring cups and spoons
- parchment lined baking sheet
Ingredients
- 2 cups all purpose flour
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup unsalted butter, room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- ½ cup chocolate chips
- 1.5 cups Cadbury mini eggs, divided
- flaky sea salt optional
Instructions
- 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, baking powder 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 a minute or two until fluffy. 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 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.Finally, add in the 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.
- When you are ready to bake the cookies preheat the oven to 350 degrees F. Place the remaining ½ cup of mini eggs on a cutting board and use a knife to roughly cut them in half. Set aside.
- Using a cookie scoop, measure out about 2 tablespoon 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. 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!
Nutrition
Natalie
Excellent and delicious. Will make again!
Beth
These cookies are delicious! I did a test run last night, and I'll be making a double batch for Easter.
Angela
Cadbury Mini Eggs are my favorite! This cookie is one of my favorites. Thanks for sharing 🙂
Tayler
I LOVE Cadbury mini eggs, so I can't wait to make these cookies! They'll be in stores soon!