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 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.
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.
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.
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.
STEP THREE: Chop up mini cadbury eggs, but not to small. Add two kinds of chocolate chips and chopped cadburry eggs and stir.
STEP FOUR: Scoop ths dough into desired size cookie balls. I like to use a 3 tbsp 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.
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
Yes, these cookies can be made gluten free if you substitute a gluten free flour.
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.
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.
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.
OTHER COOKIE RECIPES TO TRY:
Chocolate Chip Cookies without Brown Sugar
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
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp 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 tbsp 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.
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.
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!!