These soft Mini Egg Cookies are the perfect Easter treats! They are a no-chill dough, so you are minutes away from enjoying chewy cookies with a buttery flavor, loaded with chunks of melty chocolate.
Are you on dessert duty for the family Easter celebration but short on time? These Mini Egg Cookies are the perfect choice!
With no chill time, these soft and chewy cookies are quick to prepare! And they are delicious too! The soft texture is balanced by the chunks of chocolate packed into each bite.
Let's be honest - anything with Mini Eggs is just more fun! The pastel colors are so festive and cute, making these cookies stand out at any spring gathering.
They are the perfect cookies for gifting to friends or taking to spring parties. And they are also a pretty addition to your Easter dessert table, along with Mini Egg Brownies.
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Butter: Use room-temperature butter for best results. I use salted butter in this recipe for ease. If you use unsalted butter, increase the salt to ½ teaspoon.
Sugars: This recipe uses granulated sugar and brown sugar. This combination results in sweet cookies with a subtle caramel flavor. The brown sugar also contributes to the cookie's chewy texture.
Egg: The egg is a binding agent. Let the egg come to room temperature before incorporating it fully into the batter.
Flour: All-purpose flour provides structure and keeps the cookies from spreading too much.
Cornstarch: I love using cornstarch in cookies because it makes them extra chewy and helps them hold their shape. If you are in the UK, then use cornflour. You can leave this out if you do not have it on hand. The cookies will still be good, just not as chewy.
Mini Eggs: Cadbury Mini Eggs have a thin candy shell with a rich chocolate center. Other mini eggs brands will also work, or you can substitute M&Ms.
Chocolate Chips: Semi-sweet chocolate chips balance nicely with the mini eggs, but dark chocolate chips, milk chocolate chips, or chocolate chunks can also be used.
How to Make Cadbury Mini Egg Cookies
1) Break Mini Eggs
- There are two ways to break open the eggs. The first is to take a knife's flat side and apply pressure to the eggs, as you see in the picture.
- The second method is to put the chocolate eggs into a large Ziploc bag and use a rolling pin or rubber mallet to break them open.
- You do not need to crush the eggs into small pieces. Large chunks work best, so they just need to be broken in half.
2) Cream the Sugar and Butter
- Place the butter and sugar into a large mixing bowl.
- Using a paddle attachment, start your mixer at low speed. Once the sugar is mixed in, increase it to medium-high speed.
- Beat the sugar and butter for a few minutes until it is creamy and fluffy.
- You can also use a hand mixer to make this recipe.
3) Add Vanilla and Egg
- Add the vanilla extract and the egg to the bowl.
- Continue mixing until they are fully incorporated.
4) Mix Dry Ingredients
- Stir the flour, baking soda, cornstarch, and salt in a small mixing bowl.
- Then, stir the flour mixture into the wet ingredients using a low speed.
5) Stir in Eggs & Chocolate
- Add one cup of Cadbury mini eggs and the chocolate chips, and stir until they are distributed throughout the batter.
6) Bake
- Portion 2 tablespoon cookie dough balls and place them onto a lined baking sheet with a couple of inches of space between each one.
- Bake for 9-11 minutes or until the edges just start to turn golden brown.
- Remove from the oven and immediately press additional chocolate egg pieces into the top of each cookie.
- Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
Expert Tips
- Slightly Softened Butter works best for baking cookies. If you can, leave your butter out at room temperature for an hour. Or, to soften quickly, pour boiling water into a large bowl and let it sit for one minute. Then empty the water and turn the bowl upside down over slices of butter. In about 10 minutes, your butter will be soft.
- Line your baking sheet with parchment paper or a silicone mat. This will help them cook more evenly and prevent them from sticking to the pan.
- Use a scale to measure your ingredients. Too much or too little flour or sugar will change the result. If you do not have a scale, stir your flour before measuring it, then spoon it into a measuring cup. Use a knife to level the cup contents.
Storage Instructions
Store the cooled cookies in an airtight container, like a tin, cookie jar, or resealable bag. They will stay fresh for up to 3 days at room temperature or a week in the refrigerator.
You can also freeze the cookies for up to 3 months!
Freezing Cookie Dough: Portion the dough into balls and place them on a parchment paper-lined tray, then transfer them to the freezer for an hour or two. After they are frozen, you can place them in a freezer bag. They will keep in the freezer for up to 3 months.
The dough can be baked from frozen, but you may need to add an extra minute or two to the cooking time.
Recipe FAQs
Mini Cadbury Eggs are available in grocery stores right after Valentine's Day all the way through Easter. You can find them in the Easter candy section of your store.
Yes, you can make any sized cookie, but the baking time will vary. A cookie using ¼ cup of dough will take about 15 minutes to bake. And a skillet cookie takes about 30 minutes. Though additional time may be needed.
More Cookie Recipes
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Recipe
Mini Egg Cookies
Recipe by:Ingredients
- ¾ cup (170 grams) salted butter softened to room temperature
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed light brown sugar
- 1 (1) large egg room temperature
- 1 ½ teaspoons (7 ml) vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (4 grams) baking soda
- 1 teaspoon (2 grams) cornstarch corn flour
- ¼ teaspoon (1.5 grams) salt
- 1 9-ounce package (242 grams) mini eggs divided
- ½ cup (90 grams) chocolate chips
Instructions
- Preheat the oven to 350°F (177°C).
- Break the mini eggs open using the flat edge of a knife and applying pressure until the crack, or place them in a large Ziploc bag and break them with a mallet or rolling pin.
- Cream the butter and sugars in a large mixing bowl on medium-high speed for 2 minutes, until light and fluffy.¾ cup salted butter, ½ cup granulated sugar, ½ cup packed light brown sugar
- Add the egg and vanilla and beat an additional minute.1 large egg, 1 ½ teaspoons vanilla extract
- Mix the flour, baking soda, cornstarch, and salt in a medium mixing bowl.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredient mixture and stir on low speed until the flour is mixed in.
- Stir in 1 cup of mini eggs and the chocolate chips.1 9-ounce package mini eggs, ½ cup chocolate chips
- Portion into 2 tablespoon balls and place on a baking sheet with 2 inches between each ball of dough.
- Bake the cookies for 8-10 minutes, or until the edges are browned.
- Remove from the oven and immediately press some additional mini eggs into the top of the cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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