Chocolatey, and oh so cute, these chewy Mini Egg Cookies are perfect for Easter or any springtime get together! This recipe is so easy, it’s the perfect dessert to let the kids help out with. Filled with mini egg chocolate candies, kids and adults alike will be coming back for more.
Mini Egg Cookies
Mini Egg Cookies are a fun and colorful holiday treat. A sweet and soft classic cookie base is filled with mini egg chocolate candies that will put normal chocolate chip cookies to shame. This recipe is simple and easy, so it’s ideal for getting the kids involved in the kitchen.
Add to your family Easter tradition and bake up a batch of these cookies while coloring eggs! Celebrate all the hard work with freshly baked cookies that are kid friendly and definitely Easter Bunny Approved. Just don’t let him hippity hop away with the whole tray!
Mini Egg Easter Cookies Ingredients
- butter: Unsalted and at room temperature
- sugar: You’ll need both white granulated sugar, and packed light brown sugar for this recipe.
- egg: Gives the cookies their protein structure and provides a chewy texture.
- vanilla extract: This adds warmth and a touch of vanilla flavor.
- flour: Regular, all purpose for a light, fluffy texture.
- cornstarch: Keeps these mini egg cookies soft and chewy for days!
- baking soda: To make your cookies rise slightly so they have a soft, puffy texture.
- salt: Just a pinch to enhance sweetness.
- mini eggs: Chop these candies into small pieces.
- how to chop mini eggs: For the cleanest chop, we like to use a sharp knife to chop the mini eggs. A food processor may also be used, but it if the chocolate is soft it can gum up the blades.
How to Make Mini Egg Cookies
- Line two large baking sheets with parchment paper and preheat your oven to 350°F.
- Using an electric mixer and a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy in texture. Add in the egg and vanilla extract. Beat again until the mixture is smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Carefully fold in the mini egg pieces.
- Form 2-inch balls from the cookie dough (or use your favorite medium-sized cookie scoop) and place around 6-8 cookies evenly on each baking sheet. Refrigerate the dough for 30 minutes or more before baking.
- Once the dough has chilled, bake the cookies for 10-12 minutes or until they are slightly brown on top and still slightly soft.
- This is optional but such a cute extra touch: once the cookies come out of the oven, press a couple of the leftover whole mini eggs into the tops of each cookie. Let the cookies cool on the pans for 5-10 minutes then transfer them to a wire rack to cool completely. Serve and enjoy!
Tips and Variations
- We like the Easter Cadbury mini eggs, but you can use any brand you prefer!
- Be careful not to over bake your cookies. They may not look done in the middle, but they’ll set as they cool we promise! Over baking leads to over setting and then you just get a cookie that’s hard and too crispy as opposed to one that’s soft and gooey.
- This recipe can easily be doubled or tripled to feed a crowd or serve at a party!
- If you can’t find mini egg candies, you can always substitute for seasonally colored M&Ms.
Storage: Store any leftover Mini Egg Cookies in an airtight container on the counter for one week.
Freezer: You can freeze batches of these cookies after they’ve cooled completely. Store in a freezer safe container for up to three months. Let thaw then enjoy.
You can also freeze the cookie dough itself. Form the dough into balls like you would prior to baking. Freeze them for about an hour or until they are hard. Store in a freezer safe container for up to three months. Let the dough thaw then bake according to the recipe.
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- [1 ½ cup mini eggs chopped]
- Preheat the oven to 350°F, and line 2 large baking pans with parchment paper.
- Use an electric mixer to cream the butter, granulated sugar and brown sugar together until light and fluffy. Add the egg and vanilla, and beat again until smooth.
- In a separate medium size bowl, whisk together the flour, cornstarch, baking soda and salt then add it to the wet ingredients. Mix until just combined.
- Use a spatula to fold in the mini egg pieces.
- Form 2-inch balls from the dough and place 6-8 cookies evenly on each of the baking pans. Refrigerate for at least 30 minutes before baking.
- After the dough has chilled, bake for 10-12 minutes or until the cookies are lightly browned on the tops but are still slightly soft.
- Optional: As soon as the cookies come out of the oven, press 2-3 whole mini eggs into the tops of the cookies. Allow them cool for 5-10 minutes before transferring to a wire rack to cool completely.