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Home » Recipes » Cookies

Mini Egg Cookies

April 7, 2022 by brooke 4 Comments

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These mini egg cookies have cadbury mini eggs, semi-sweet and white chocolate chips all mixed into a sweet cookie dough base. The tastiest cookie thats perfect for Easter or Springtime.

mini egg cookies on a cookie sheet with extra mini eggs in a bowl.

Mini egg cookies are the perfect way to use the ever loved Cadbury mini eggs in a crispy and chewy cookie. They're buttery and sweet, and loaded with all different flavors of chocolate.

If you're looking for other dessert to make at Easter time you should try my easy mini egg brownies that are so fudgy and rich. Or if you're in the mood for something that isn't chocolate my carrot cake with brown butter cream cheese frosting and my coconut cake are very popular for Easter dessert.

cadbury eggs

WHY YOU WILL LOVE THESE

QUICK & EASY- These cookies do not require any chilling time so you can make these cookies in less than a half hours time.

LOTS OF CHOCOLATE- There are 3 different kinds of chocolate in these cookies so there is a little something for every chocolate lover!

CRISPY & CHEWY- These cookies have the perfect crispy edge and chewy center, but also have some added texture from the candy coated shell of the mini eggs.

INGREDIENT NOTES

  • Butter- Allow the butter to cut out for about 30 minutes before starting to make these cookies so it isn't completely cold.
  • Eggs- Allow to sit out with the butter so they aren't cold.
  • All-purpose flour- If you have a scale weigh your flour, if not make sure you spoon it into the measuring cup so it isn't compact.
  • White & Semi-sweet Chocolate Chips- I like having a mix of all the chocolate, but use whatever you prefer.
  • Cadbury Eggs- You're going to want to crush these up a bit so that they aren't so big in the cookies dough.
mini egg cookies all stacked on top of each other.

STEP BY STEP INSTRUCTIONS

These cookies come together so quickly and are a hit every time Easter season when I make them.

STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.

Butter and sugar creamed together.
adding eggs and vanilla.

STEP TWO: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.

adding dry ingredients
dough before chocolate is added.

STEP THREE: Chop up mini cadbury eggs, but not to small. Add two kinds of chocolate chips and chopped cadburry eggs and stir.

adding chocolate
dough all ready to scoop.

STEP FOUR: Scoop ths dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. This way when I top the baked cookie with some cadbury eggs the proportions seem to look right.

STEP FIVE: Bake for 12 minutes, or until the edges start to turn golden brown. As soon as they are done baking, top the cookies with a few mini cadbury eggs and let them cool. The eggs will get nice and melty in the inside.

cookie dough balls scooped
cookies on baking sheet after baked.

EXPERT TIPS

The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!

Place some chopped mini eggs on top of the cookies before baking and you can add more after baking if you want them loaded.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

Can these cookies be made gluten free?

Yes, these cookies can be made gluten free if you substitute a gluten free flour.

Why did my cookies not spread as much?

The main reason that cookies don't spread enough is because they have too much flour in them. Weighing your ingredients will help with this.

Why did my cookies run in to each other on the pan?

The main reason cookies run into each other when spreading is because there are too many cookies on a pan. You want to only bake about 8 cookies at a time. Parchment paper also helps with cookies not spreading as much.

mini egg cookies all lined up on a baking sheet with extra mini eggs.

Storing and Freezing

These mini egg cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.

FREEZING

You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. 

mini egg cookie dough lined up.

OTHER COOKIE RECIPES TO TRY:

Chocolate Chip Cookies without Brown Sugar

Snickerdoodle Cookies

Cookie Butter Marshmallow Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

mini egg cookies on a cookie sheet.

Mini Egg Cookies

brooke
These mini egg cookies have cadbury mini eggs, semi-sweet and white chocolate chips all mixed into a sweet cookie dough base. The tastiest cookie thats perfect for Easter or Springtime.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 12 mins
Course Dessert, Snack
Cuisine American
Servings 25
Calories 267 kcal

Ingredients
 
 

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • 1 cup mini cadburry eggs broken into pieces
  • extra mini eggs for topping the cookies

Instructions
 

  • Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside.
  • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Chop up mini cadbury eggs, but not to small. Add two kinds of chocolate chips and chopped cadburry eggs and stir.
  • Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. This way when I top the baked cookie with some cadbury eggs the proportions seem to look right.
  • Bake for 12 minutes, or until the edges start to turn golden brown. As soon as they are done baking, top the cookies with a few mini cadbury eggs and let them cool. The eggs will get nice and melty in the inside.

Notes

The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
Feel free to substitute with any kind of chocolate chips that you prefer. 
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 267kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 232mgPotassium: 87mgFiber: 1gSugar: 24gVitamin A: 251IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword cadbury eggs, chewy, chocolate, cookies, mini egg cookies, white chocolate
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Sandee

    April 08, 2022 at 9:28 pm

    5 stars
    These cookies have ruined my diet, and worth every calorie and carb. DELICIOUS! The recipe was easy to follow and made total sense (not all do). Will definitely bring this back every Easter.

    Reply
    • Ashley

      June 22, 2022 at 7:45 pm

      Wondering if anyone has made without a stand mixer?? I don’t have a stand mixer and I would like to try 🙂 thanks!

      Reply
      • brooke

        June 22, 2022 at 8:59 pm

        They would work great! Just try and mix your butter and sugars for a few minutes.

        Reply
  2. Leslie

    April 17, 2022 at 8:32 pm

    Made these today. I left out the chocolate chips and white chocolate chips. They were delish! Someone even asked me for the recipe. Happy Easter!!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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