Nothing says Easter time quite like a batch of Easter Cookies With Mini Eggs - because let's be honest, chocolate eggs deserve more than just being eaten straight from the bag (but no judgement, of course). These beauties are soft, chewy cookies with crisp edges, packed with melty chocolate chips and crunchy mini eggs for the ultimate festive treat. The hardest part? Not eating them all in one sitting.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Easy Cookies With Mini Eggs
Baking Easter desserts shouldn't feel like a chore, and these cookies with mini eggs prove it. No faffing around browning butter, no endless waiting-just minimal chill time and an electric mixer doing all the hard work.
The best part? You get a batch of golden, chewy chocolate chip cookies studded with crunchy Easter eggs in no time. A great way to turn your Easter weekend into a sweet treat marathon for the whole family!
Do you keep a sourdough starter? Try our Sourdough Easter Cookies with Mini Eggs instead!
Ingredient Notes
Here's everything you will need to make these Easter egg cookies:
- unsalted butter.
- light brown sugar: paramount for chewier cookies, as it retains moisture better than white sugar.
- caster sugar: also known as superfine or castor sugar. You may also use granulated sugar.
- vanilla bean paste: or seeds from 1 vanilla pod or vanilla extract.
- eggs: you will need one whole egg and one egg yolk. We used medium eggs in the UK, so you may need large eggs in the US.
- plain flour: a.k.a. all-purpose flour.
- bicarbonate of soda: also known as baking soda (NOT baking powder).
- chocolate chips: milk or dark. You may use small chocolate chunks from a bar if you wish. We find that white chocolate chips make the cookies too sweet.
- mini eggs: sometimes referred to as mini Cadbury eggs. They are small chocolate eggs and have a crisp, pastel-coloured sugar shell and a creamy milk chocolate centre. The most famous version is made by Cadbury, but many brands produce their own versions.
OPTIONAL EXTRAS: Some great additions include a pinch of nutmeg, a drop of almond extract and a sprinkle of sea salt on top.
Find the ingredient quantities, detailed instructions and nutritional information in the printable recipe card at the end of this post.
Step-By-Step Method
1. Roughly chop the mini eggs, or place them in a ziplock bag and bash them with a rolling pin.
2. In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.
3. In a large bowl, mix the light brown and caster sugar together. Add the melted butter and, using an electric hand mixer, beat the mixture for 30 seconds.
4. Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy for a couple of minutes.
5. In a separate bowl, mix the dry ingredients: flour and bicarbonate of soda.
6. Using a spatula, gently mix the flour into the wet ingredients (just enough to combine) and then fold in the chocolate chips and ⅔ of the crushed mini eggs (reserve larger pieces for decorating). Pop the mixture in the fridge for 20-30 minutes.
7. In the meantime, preheat the oven to 190°C Fan. Line two large baking sheets with baking parchment paper.
8. Divide the mixture into 14 even portions. You may use an ice cream scoop or a large cookie scoop for that. Place the cookie dough balls on the lined baking sheets leaving approx. 7-8cm in between. Press the remaining mini egg pieces on top of each piece of dough.
9. Place the cookies in the preheated oven for 12-13 minutes. The edges should be golden brown and crispy, but the middle should still feel soft and gooey for best results. Bang the trays on the worksurface as soon as they're out of the oven for crackled tops. You may choose to sprinkle a little bit of sea salt on top of the cookies at this point.
10. Leave the Easter cookies on a baking sheet to cool and firm up for 10 minutes. Transfer them onto the wire rack to finish cooling.
Storage
To keep your Easter Cookies fresh, store the cooled cookies in an airtight container at room temperature for up to five days (though let's be honest, they won't last that long!).
For longer storage, pop them in a freezer bag and freeze for up to three months-just thaw at room temp whenever the cookie cravings hit!
More Easter Baking Ideas
If you loved these delicious Easter cookies, why stop there? Easter is the perfect excuse to fill your kitchen with Easter treats, from cakes to sourdough blondies and brownies and everything in between. Whether you're after easy recipes for a last-minute bake or planning a full-on Easter dessert spread, there's plenty more to whip up!
Easter Cookies With Mini Eggs
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 150 g (5.29 oz) unsalted butter softened
- 120 g (½ cups) light brown sugar
- 100 g (½ cups) caster sugar
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
- 1 egg large
- 1 egg yolk large
- 300 g (2⅖ cups) plain flour all-purpose flour
- ½ teaspoon bicarbonate of soda
- 100 g (½ cups) chocolate chips milk or dark
- 200 g (7.05 oz) mini chocolate eggs crushed, with larger its left for decoration
Instructions
- Roughly chop the mini eggs, or place them in a ziplock bag and bash them with a rolling pin.
- In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.
- In a large bowl, mix the light brown and caster sugar together. Add the melted butter and using an electric hand mixer, beat the mixture for 30 seconds.
- Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy for a couple of minutes.
- In a separate bowl, mix the dry ingredients: flour and bicarbonate of soda.
- Using a spatula, gently mix the flour into the wet ingredients (just enough to combine) and then fold in the chocolate chips and ⅔ of the crushed mini eggs (reserve larger pieces for decorating). Expect a stiff dry dough. Pop the mixture in the fridge for 20-30 minutes.
- In the meantime, preheat the oven to 190°C Fan. Line two large baking sheets with baking parchment paper.
- Divide the mixture into 14 even portions. You may use an ice cream scoop or a large cookie scoop for that. Place the cookie dough balls on the lined baking sheets leaving approx. 7-8cm in between. Press in the remaining mini egg pieces on top of each piece of dough.
- Place the cookies in the preheated oven for 12-14 minutes. The edges should be golden brown and crispy but the middle should still feel soft and gooey for best results. Bang the trays on the worktop as soon as you take them out of the oven for crackled tops. You may choose to sprinkle a little bit of sea salt on top of the cookies at this point.
- Leave the Easter cookies on a baking sheet to cool and firm up for 10 minutes. Transfer them onto the wire rack to finish cooling.
Swathi says
Easter cookies with mini eggs are wonderful idea,my kids loved it, your recipe is perfect.
Ieva Greber says
Thank you so much! So glad eveyrone enjoyed them 🙂 We had a fair share of these over the Easter ourselves! 😉
Nora says
These Easter Cookies with Mini Eggs are so good—soft and chewy in the center with perfectly crisp edges, and those crunchy mini eggs take them over the top! Such a fun and festive treat for spring. Honestly, the hardest part really is not devouring the whole batch at once!
Ieva Greber says
Thank you for giving this recipe a go! So glad you liked it 🙂
Liz says
This was such a delicious way to use up leftover Easter candy!! I'd much rather eat it in cookies!!!!
Ieva Greber says
Us too! Always better in a chewy cookie! 😀
Leslie says
Not a lot of Easter cookie recipes out there, but this one is perfect! I'm a huge chocolate lover so these really hit the spot!
Michele says
We made these with our grandkids this Easter and had a fun time. Recipe worked perfectly and produced a cute result.
Ieva Greber says
Thank you! So glad you enjoyed them 🙂