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    Home » Recipes » Cookies

    Published on: March 8, 2023 by Janice Lawandi; Updated on: August 17, 2023 Leave a Comment

    Easy Mini Eggs Cookies

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    Pink plates of Easter cookies garnished with Mini Eggs served with a glass of milk.

    Learn how to make the best Mini Eggs cookies with this easy recipe. These Easter chocolate chip cookies are loaded with chopped Mini Eggs for a festive treat that everybody will love!

    Pink plates of Easter cookies garnished with Mini Eggs served with a glass of milk.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Everybody loves Mini Eggs and, not only can you snack on them, but you can also bake with them! Incorporate them into Easter brownies and Mini Eggs blondies. This cookie recipe was inspired by my quest to understand how to make the best chocolate chip cookies.

    Jump to:
    • What You Need To Bake Easter Cookies With Mini Eggs
    • Substitutions And Variations
    • Instructions
    • Storage
    • Top Tip
    • Mini Egg Cookie FAQs
    • Other Easter baking recipes
    • Using Up Leftover Cookies
    • 📖 Recipe

    What You Need To Bake Easter Cookies With Mini Eggs

    If you want to make Easter chocolate chip cookies with pecans from scratch, you will need the following ingredients:

    Ingredients to make Easter egg cookies measured out.
    • butter, preferably unsalted butter because you will add salt to the dough, but if you have salted it, it will work. Just adjust the salt in the recipe accordingly, otherwise, your cookies may be too salty
    • granulated sugar gives these cookies crispy edges
    • brown sugar adds molasses flavour to help balance the eggy flavour. Brown sugar may also lead to a slightly thicker, chewier cookie. Both light or dark brown sugar work, though dark has a higher molasses content and will bring more flavour to these cookies
    • large eggs, don't use smaller eggs because your cookie dough may be too dry and your cookies won't spread enough but don't use extra large eggs because they could cause the cookie dough to puff too much as it bakes, leading to a more cakey cookie
    • all-purpose flour is needed to bind all the ingredients together and give the cookies structure, contributing to the chewiness of the cookies as well. If you don't use enough flour, your cookies may spread too much as they bake
    • baking soda is a base (alkaline). You need baking soda for the cookies to spread properly and for fast browning. Do not use baking powder. Read up on baking soda vs baking powder if you are unsure
    • salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt, in that case
    • candy-coated Easter chocolate candy eggs like Cadbury Mini Eggs or Hershey's Eggies

    Please see the recipe card for exact ingredients and quantities.

    Substitutions And Variations

    Chocolate chip cookies are versatile. There is so much room for creativity:

    • All-purpose flour—you can replace a portion of the flour in this recipe with an alternative flour, like rye or buckwheat. If you want to completely substitute, it's not 1:1! For example, these spelt chocolate chip cookies require more flour to achieve the perfect thickness without spreading too much.
    • Chocolate—use any candy-coated chocolate you like to eat, whether white, milk, dark, or chocolate chips. Or if it's the fall, try chopped Halloween candy bars. Candy like M&M's or Smarties (the candy-coated chocolate in Canada) works here too instead of chocolate chips. Remember that different types of chocolate will bake differently
    • Nuts—replace a portion of the Easter chocolate with chopped pecans, walnuts, or chopped peanuts
    • Funfetti: incorporate rainbow jimmies along with the Easter chocolate to make these even more festive

    Instructions

    To make most cookie recipes, including these Easter egg cookies, you use the creaming method to make the dough, first combining softened butter with the sugars before adding the eggs and dry ingredients.

    You add the inclusions or add-ins, in this case, chopped Easter Mini Eggs, after the dough is finished mixing. If you add them too early, they may break down too much. This will affect the texture of the dough and the baked cookies.

    A mixer bowl with cubes of butter, two types of sugar (white and brown), and the paddle attachment.

    Cream the softened butter with the sugars using a stand mixer fitted with a paddle attachment (or with an electric hand mixer).

    A mixer bowl with creamed butter and sugar, and the paddle attachment, with eggs and vanilla added to be mixed in next.

    Once the butter and sugars are light and fluffy, incorporate the egg and vanilla extract.

    Adding flour to a mixer bowl of cookie dough to make Easter cookies with Mini Eggs.

    Stir in the whisked dry ingredients (flour, baking powder and salt) on low speed.

    A mixer bowl with the paddle attachment with cookie dough topped with Easter Mini Eggs, ready to be mixed together.

    Stir in the Mini Eggs! I used chopped Mini Eggs and tiny Micro Eggs (the mini version of Mini Eggs!).

    Chopping Cadbury Mini Eggs with a chef's knife to make Easter brownies.
    Safety tip: Use a chef's knife to coarsely "crush" Cadbury Mini Eggs and Hershey's Eggies instead of chopping them: press the candy-coated Easter eggs under the blade of the knife to crack them, rather than slicing through them, which can be dangerous because of their shape and size.

    Hint: Don’t crush the Cadbury Mini Eggs too much. Leave large chunks of the candy so that you can appreciate the texture and flavour of the candy-coated chocolate. I like to crush mine with the side of a knife just so it splits in half, making a few crumbs out of the candy coating.

    Scooping Easter cookie dough onto a parchment-lined sheet pan with a red-handled cookie scoop.

    Use a disher to scoop even portions of cookie dough onto parchment-lined sheet pans, spacing them out.

    Rolling scoops of cookie dough between the palms of hands to make Easter cookies.

    You can smooth out the scoops wth the palms of your hands to make sure your cookies bake nice and round.

    Tip: use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.

    Garnishing chocolate chip cookies with colourful Cadbury Micro Eggs (which are a tiny version of candy-coated Mini Eggs)
    Garnish Mini Egg cookies with more Mini Eggs (or in this case tiny Cadbury Micro Eggs).

    Adding more Mini Eggs to the mounds of cookie dough before they bake will ensure that you can see them on the surface of the baked cookies, making them more festive for Easter!

    Using a large round cookie cutter to tighten the edges of a cookie that spread in the oven.

    Hint: Use a large round cookie cutter or the back of a spoon to push back any cookie edges toward the centre if they spread out when the cookies were baked. This ensures a perfectly round shape!

    A parchment-lined sheet pan with 6 baked cookies topped with Mini Eggs.

    Storage

    Once the cookies have cooled down, store them in an airtight container or resealable bag. They will begin to dry out after about 3 or 4 days. For longer storage, freeze for up to 6 months:

    Easter cookies garnished with Mini Eggs cooling on a metal rack.
    • Bake frozen scoops of cookie dough as in the recipe card, just add a couple of minutes to the baking time
    • Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.

    Top Tip

    If you struggle with flat cookies, read about why cookies spread thin when they bake. And if you struggle with the opposite problem and your cookies are too thick and don't budge when they bake, read about why cookies don't spread.

    In general, to create the most even, uniform cookies, use a disher to scoop out even portions of cookie dough and weigh the scoops on a kitchen scale to ensure they weigh the same before baking them.

    Mini Egg Cookie FAQs

    Are Cadbury Mini Eggs sold all year?

    You can buy Cadbury Mini Eggs year round, though they are easier to find around holidays like Easter and even Christmas. In between those holidays, I've found them in drug store candy aisles as well as dollar stores.

    Can you cut Mini Eggs?

    When I bake with Mini Eggs, I like to leave some whole and chop some. To safely chop round candy-coated chocolate like Mini Eggs, which tend to roll around, place them on a cutting board and press on the Mini Eggs with the side of a large chef's knife to crack them. This will lead to uneven pieces, some big and some small, and you can then incorporate all of them in your cookie and bar recipes.

    Do I have to use Cadbury Mini Eggs?

    I like to bake with Cadbury Mini Eggs or Micro Eggs (the mini version of Mini Eggs) or Hershey's Eggies. If you can't find any of these, M&M's or chocolate Smarties candy will work too in this recipe. Use the same weight as the Mini Eggs listed in the recipe card.

    A pink plate of Easter chocolate chip cookies made with Cadbury Mini Eggs.

    Other Easter baking recipes

    Looking for other Easter baking recipes like this? Try these:

    • Mini Egg bars cut into squares and served on small plates with a glass of milk on the side and a bowl of Mini Eggs.
      Mini Eggs Blondies
    • Brownies decorated with Easter eggs cut into squares to serve.
      Easter Brownies With Mini Eggs
    • Freshly baked carrot muffins being served on plates with butter.
      Moist carrot muffins
    • A slice of carrot cake layer cake with cream cheese frosting on a pale blue plate with a fork and striped linen napkin.
      Eggless Carrot Cake

    Using Up Leftover Cookies

    If you have leftover Mini Eggs cookies or they've gone stale, chop them up and make a batch of cookie ice cream! Here are some base recipes where you can incorporate the leftover cookies:

    • vanilla bean ice cream
    • dark chocolate ice cream

    If you tried this recipe for the best Mini Egg cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Mini Eggs cookies cooling on a wire rack.

    Mini Eggs Cookies

    AuthorAuthor : Janice Lawandi
    Learn how to make Mini Eggs cookies with this easy recipe. These are an Easter twist on classic chocolate chip cookies. These cookies are chewy and salty-sweet, and you don't have to chill the cookie dough before baking!
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 14 minutes mins
    Total Time 29 minutes mins
    Course Dessert
    Cuisine American
    Servings 14
    Calories 256 kcal

    Equipment

    • OXO balloon whisk
    • GIR spatula
    • 1-⅓oz scoop
    • Sheet pan
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 190 grams bleached all-purpose flour
    • 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
    • 2.5 mL baking soda
    • 115 grams unsalted butter
    • 150 grams light brown sugar
    • 100 grams granulated sugar
    • 1 large egg(s)
    • 10 mL pure vanilla extract
    • 200 grams Mini Eggs coarsely chopped by crushing them *see note

    Instructions
     

    • Preheat the oven to 350 °F (175 °C). Line two large half sheet pans with parchment paper.
    • In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
    • In a large bowl, using an electric hand mixer (or using a stand mixer fitted with the paddle attachment), cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
    • Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
    • Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
    • Mix in the chopped Mini Eggs. The dough should be quite thick.
    • Scoop approximately 50 gram portions of the dough, rolling them into balls.
    • Place 7 cookies per cookie sheet, being sure to space them apart and stagger them. If you have extra Mini Eggs, you can garnish each scoop of dough with a few extra (whole and chopped).
    • Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
    • Let the cookies cool completely on the sheet pan while you bake the second pan.
    • Store in an airtight container.

    Notes

    • Safety first: Chopping round, hard candies and ingredients can be dangerous because your knife can slip and the candy can roll. To "chop" the Mini Eggs safely, use a chef's knife and crush them with the blade, pressing down on them. The pressure will split the eggs in half or into large pieces with a few candy crumbs.
    • The longer you bake these cookies, the crispier they will be. If you like your cookies on the softer side, slightly underbake them.
    • If you find your cookies are spreading too much, it could be that you have mismeasured an ingredient or the butter and the dough is too warm.
    • If you find your cookies are too thick and don't spread at all when they bake, it could be that you have too much flour in the dough.
    • Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.

    Nutrition

    Calories: 256kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 215mgPotassium: 36mgFiber: 0.4gSugar: 26gVitamin A: 259IUVitamin C: 0.4mgCalcium: 44mgIron: 1mg
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