These mini egg cookies are the perfect cookies to make for Easter! They are chewy large chocolate chip cookies with crisp edges. They are full of chopped mini eggs. If you want to make festive spring cookies, you have to try to make these!
These Cadbury mini egg cookies uses a chocolate chip cookie base recipe that is super chewy and has crisp edges. I added the chopped mini eggs both in the the cookie dough and on top of the cookies.
They do taste sweet because the mini eggs have milk chocolate, to balance the sweetness, you can flaky sea salt to the top of the cookies.
Why This Recipe Works
- Chewy chocolate chip cookies- This recipe uses softened butter to create this chewy cookie recipe. It does require a small chill time to prevent the cookies from spreading.
- Mini eggs- The mini eggs are so fun! Make sure to chop them up before using.
- The best texture- The inside of this cookie is super chewy and tender.
- Easy to make- This recipe is easy to make and kid approved!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking so they are room temperature.
- Baking soda- This gives the cookies the rise and helps them spread slightly.
- Salt- Don't skip this! Otherwise the cookies will be way too sweet.
- Chocolate chips- I recommend using semisweet chocolate chips or dark chocolate chips. Don't use milk chocolate chips because they will be way too sweet.
- Mini eggs- The best eggs to use are the Cadbury mini eggs. The Hershey's eggs are too sweet. The Cadbury are a much higher quality chocolate with a better shell.
Step By Step Instructions
Here is how to make and bake these Cadbury egg cookies. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).
STEP 1: Smash the eggs. To easily crush the eggs, place them in a ziplock bag and smash them with a rolling pin. This will be the easiest way to crush them.
You can also place them on a cutting board and crush them with a measuring cup.
STEP 2: Mix the dry ingredients. In a medium bowl, use a sifter to sift the all-purpose flour. Then, add in baking soda and salt.
STEP 3: Beat butter and sugars. Using a mixer in a large mixing bowl, beat the butter, brown sugar, and white sugar on high speed for 2 minutes. It will become pale in color.
STEP 4: Add in wet ingredients. Next, add in vanilla extract and eggs. Beat this on medium speed for 1 minute. It will become a more fluffy batter.
STEP 5: Add in the dry ingredients. Now, add the flour mixture into the dough. Mix on low speed until just combined.
Then, add in the chocolate chips and chopped mini eggs.
STEP 6: Chill the dough. Chill the dough for 30 minutes. This will help prevent spreading.
STEP 7: Scoop the dough. Use a large cookie scoop and scoop the cookie dough balls into large 3oz cookies. Place 6 cookie balls per cookie sheet with parchment paper.
STEP 8: Bake the cookies. Bake the cookies 13-15 minutes. Bake until the edges are golden brown.
While the cookies are still hot, place extra chocolate chips and chopped eggs on top of the cookies. Use large pieces of the eggs on top of the cookies. Then, cool them on a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you put your measuring cup into the flour bag and scoop the flour, this will compact the flour. Compacted flour can lead to your cookies not spreading.
- Before you bake the cookies, the cookie dough balls needs to be as cold as possible. Place the 1st batch going in the oven go into the freezer. Let them firm in the freezer for a few minutes before putting into the oven. The rest of batches, keep in the fridge.
- When you pull the cookies out of the oven, you can use a large cookie cutter to "scoot" the cookies to a perfect circle.
- The cookies should be slightly under baked when you pull them out of the oven. They will continue to cook as they cool.
Yes you can! You can use a small cookie scoop. Bake the cookies (12 per cookie sheet) for 8-11 minutes.
1. Make sure to bake the cookies on a cookie sheet with parchment paper.
2. The cookie dough balls need to be cold before baking.
3. Use unsalted butter and not salted butter. Salted butter leads to more spread.
Yes you can! You can use any type of M&M's.
Storing and Freezing
Store these mini egg cookies in an airtight container. Store at room temperature up to 5 days.
The baked cookies can be frozen. Store the cookies in an airtight container and freeze up to 30 days. Thaw for 1 hour before eating.
The cookie dough balls can be frozen as well. Place the cookie dough balls in an airtight container and freeze up to 30 days.
Let the cookie dough balls sit on the counter for 20 minutes before baking.
Other Cookie Recipes To Try
Mini Egg Cookies
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Semisweet chocolate chips
- 1 cup Mini eggs slightly chopped plus more to top the cookies
- In a large bowl, sift the flour. Add in baking soda and salt. Set aside. Chop the mini eggs.2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar. Beat this on high speed for 2 minutes. Scrape the bowl. Add in vanilla and eggs. Beat this on medium-high speed for 1 minute. Scrape the bowl.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low until just combined. Add in chocolate chips and chopped mini eggs. Mix until just combined.1 cup Semisweet chocolate chips, 1 cup Mini eggs
- Chill for 30 minutes.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Use a large cookie scoop (3 oz scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet. Place the 1st batch of cookies in the freezer for 5-8 minutes until cold. Place the second and third batch of cookie dough balls in the fridge while it bakes.
- Bake for 13-15 minutes. Bake until the edges are lightly golden brown. Top with extra mini eggs and chocolate chips.
- Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack.