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A close-up of Mini Egg Cookies topped with chocolate chips and pastel candy-coated chocolate eggs, with extra candy eggs scattered around on a wooden surface.

Mini Egg Cookies

These soft and delicious chocolate chip and mini egg cookies are the perfect Easter treat your family will love!
4.98 from 40 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 28 cookies
Calories 162 kcal

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

Serving: 1cookieCalories: 162kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 136mgPotassium: 28mgFiber: 0.4gSugar: 14gVitamin A: 177IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
Keyword Easter, Spring
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