It’s that time of the year again when we’re making ourselves some Easter Egg Cookies loaded with Cadbury mini eggs, white and dark chocolate chunks.
These festive holiday cookies are crunchy, gooey and easy to make. This recipe is a fun Easter twist on the classic chocolate chip cookies, it only takes 10 minutes to bake, and no chill time require.
For more easy easter desserts, check Easter donuts with mini eggs.
If you’re following through with your new year’s resolutions, Easter makes for the perfect excuse to reward yourself. And even if you haven’t, relish these Easter Egg Cookies recipes, but this time without the guilt!
Because holidays are for everyone to enjoy. So, grab some white, dark, and mini eggs chocolates. They’re going to be oozing out from our crumbling soft, chewy cookies.
Jump to:
What are Easter Mini Egg Cookies?
Easter Mini Egg Cookies are sweet tasty delights that everyone loves to relish around Easter, especially kids. In the particular recipe, there’s a mix of some light-brown sugar with other usual ingredients.
The gently flavoured batter (thanks to the brown sugar) is then folded with lots of chocolate bits and baked in the oven. Later, you’re welcome to decorate it with your choice of colours and frosting.
Why does this recipe work?
- These are easy easter cookies for the whole family to enjoy.
- Kids can help in making these cookies, they can sprinkle the crushed easter eggs on top of the cookie dough, measure out the ingredients, whisk the ingredients or even scoop the batter into the cookie sheet.
- Delicious and simple sweet treats, not only for Easter but all year round.
- The recipe has detailed instructions that are so easy to follow and helpful tips, and lots of variations.
What’s in the Easter Egg Cookies?
Butter: Preferably Unsalted.
Light brown sugar: This ensures the flavour without the added molasses or intense colour.
Caster sugar: Usually confused with Powder sugar, but it is grainier than that.
Vanilla extract: Or essence will also work.
Egg: Our rising agent.
All-purpose flour: Same as plain flour.
Baking soda: Will give the cookies a fluffy texture.
White chocolate: Pick your favourite.
Dark chocolate: Pick your favourite, it will be broken into bits later. You can use chocolate chips instead.
Mini chocolate eggs: I used Cadbury mini eggs, however you can pick the ones you’ll love crushed into your cookies.
How To Make The Best Mini Egg Easter Cookies?
First, we make regular cookies, after which we fold in all the chocolate.
First step (Before you begin whipping the batter): Breaking the dark and white chocolate you bought into smaller chunks. And then, Preheat the oven to 190C/ 374F, and line two baking sheets with parchment paper.
Second step (Now begin with the batter): Whisk the butter, light brown sugar, and caster sugar in a large bowl until it is fluffy. Then whisk in the egg and dribble in a few drops of vanilla extract and mix it into the batter.
Third Step (Mix in the dry ingredients): In a separate bowl, measure out the flour, baking soda, and salt. Once mixed well, these ingredients need to be added to the first bowl. In the first bowl, start adding the dry ingredients. Go slow, otherwise, the batter may form lumps. Add the dry ingredients, mix, and then add some more. Lastly, crack the egg into this mixture.
Fourth step (Add the chocolate and Cadbury mini eggs): Fold in the chocolate chunks we had broken earlier into this batter. Also, fold half of the crushed mini eggs using a spatula or wooden spoon.
Fifth step (Shape the cookie balls): Use a medium cookie scoop or just scoop about 1-2 tablespoons of the batter per cookie into the baking sheets (make sure you leave space between each one). Sprinkle the remaining mini egg pieces we had saved earlier on the tops of these cookies. Place the baking tray in the preheated oven.
Sixth step( Bake): Bake for 10 to 15 minutes, and then take the cookies out of the oven. Let them cool on the counter for 10 to 15 minutes before transferring them to a wire rack.
That’s it! You’re scrumptious Easter delights are ready to be served.
TOP TIPS!
- Check your baking soda’s expiration date. Most of the time we’re using whatever we have in our home without checking the expiration date. Though there is the egg, baking soda is also essential to making these cookies fluffy and not flat.
- Make sure that you’ve placed the cookies in the very centre of the oven.
- Leave out the butter and eggs ahead of time so that they can be at room temperature when you start baking. It’s way easier to mix them into other ingredients that way.
- If you can, get your hands on a cookie scoop. Though it’s not necessary, they help each cookie be the same size. If there are bigger and smaller cookies, the smaller ones brown faster than the larger ones.
- It is very important not to touch or move the cookies once out of the oven because they will be so soft and will firm once they come to room temperature.
- If you want to make a small batch of these cookies, just divide the ingredient quantities by two.
Recipe Variations
There’s a lot you can customize with these Easter mini egg cookies. Here are some of our suggestions:
- Not a fan of one of the chocolates we’re adding to this recipe? Feel free to replace it with any chocolate of your choice; orange, peanut butter, etc.
- You can also replace one of the chocolates, or simply just add in your choice of nuts. We like some chopped pecans or even walnuts.
- If you’re a fan of raisins, which not many people are, they also make for a wonderful addition.
- In place of chocolate, you can also add some toffee pieces.
- Decorate your easter cookies with easter candy, jelly beans, Cadbury eggs or sprinkles.
- Make these cookies gluten-free by using gluten-free all-purpose flour.
Troubleshooting
- My cookies keep sticking to the baking sheets: This could be happening for several reasons. One is that your baking sheets are thin. You could also be baking your cookies too close to the bottom. So, use good quality baking sheets, and always place your cookie tray in the centre of the oven.
- The cookies are crumbly: You used too much flour, or you overbaked the cookies.
- My cookie dough is too soft: You need to chill your cookie dough for 10-20 minutes before scooping it into balls.
- My cookies are cakey: You either used too many eggs or too much flour. It is best to measure your flour well.
Serving Suggestions
People love munching on their Easter Egg cookies with some warm tea or coffee. But the best way, we think you should relish this recipe is with a warm glass of milk. Just dip these cookies in some milk, and enjoy them melting away in your mouth. Oh, and the milk at the end, now all chocolaty and sweet, is a bonus!
Storage
Make ahead of time: There isn’t much you can do to prepare for this recipe ahead of time except break the chocolate into chunks. Oh and as a reminder, be sure to leave out the butter and eggs at room temperature ahead of time.
How To Store: In an airtight container, these mini egg cookies will last a good two weeks at room temperature. Refrigerated in an air-tight container or bag, they will last two whole months.
How To Freeze: These cookies can be frozen for up to 12 months. We advise you to separate each cookie with some baking paper before storing though.
Reheating instructions: If you like to eat your cookies at room temperature, then just take them out of the freezer or fridge and let them sit on the counter. If you’d like to reheat them for some added crispness, then plop them in the oven. First, preheat your oven. Then, place your cookies inside the oven, with a tray of water right underneath the cookies. Use a wire rack, so that the steam of the water can penetrate the cookies. They should be done in about 5-15 minutes.
Recipe FAQ’s
Well, the traditional way to decorate these cookies is to use colourful frosting to draw polka dots or other patterns on your egg. However, these cookies are not only delicious but have mini-eggs already sprinkled on them. So, they’re already Easter themed. If you’d like to take it a step further, you can zigzag some chocolate sauce on your cookies.
Yes, in most places they are seasonal. If you know of any brands available year-round, then do mention them in the comments below. But brands we know of, such as Cadbury are on the racks for a very limited time. So, take full advantage. Feel free to skip them for another ingredient (check recipe variation section) if you aren’t planning on making these around Easter Time.
Put them in a plastic bag and use the rolling pin to crush them; you can also use a pestle and mortar to crush the mini eggs; just place a few eggs at a time into the bowl and pound lightly.
The main reasons for spreading the cookies in the oven too much are either using less flour or using too much butter. So, measure your ingredient well to avoid this problem.
Brown sugar is key for delicious chewy cookies because the molasses in brown sugar helps retain more moisture in the cookies, making them chewier!
Your cookies are done if the edges of the cookies are lightly golden brown and the cookies are firmly set, and there are little cracks on top around the edges.
Easy dessert recipes
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Recipe
Easter Egg Cookies Recipe
Equipment
- Digital scale
Ingredients
- 175 g butter , softened
- 100 g light brown sugar
- 60 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60 g white chocolate , chopped into chunks
- 100 g dark chocolate , chopped into chunks
- 100 g mini chocolate eggs , crushed
Instructions
- Preheat the oven to 190C/ 374F, and line two baking sheets with parchment paper.
- In a mixing bowl, whisk butter and sugars until fluffy.175 g butter, 100 g light brown sugar, 60 g caster sugar
- Whisk in the egg and vanilla extract.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking soda and salt, and mix until combined.250 g all purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Now, fold in chocolate chunks and half of the crushed mini eggs using a spatula or wooden spoon.60 g white chocolate, 100 g dark chocolate, 100 g mini chocolate eggs
- Scoop about 2 tablespoons of the batter per cookie into the baking sheets (make sure you leave space between each one).
- Sprinkle the remaining mini egg pieces on the tops of the cookies.
- Bake for 10-15 mins, remove from the oven and leave to cool for 10-20 minutes before transferring to a wire rack.
Notes
- Check your baking soda’s expiration date. Most of the time we’re using whatever we have in our home without checking the expiration date. Though there is the egg, baking soda is also essential to making these cookies fluffy and not flat.
- Make sure that you’ve placed the cookies in the very centre of the oven.
- Leave out the butter and eggs ahead of time so that they can be at room temperature when you start baking. It’s way easier to mix them into other ingredients that way.
- If you can, get your hands on a cookie scoop. Though it’s not necessary, they help each cookie be the same size. If there are bigger and smaller cookies, the smaller ones brown faster than the larger ones.
- It is very important not to touch or move the cookies once out of the oven because they will be so soft and will firm once they come to room temperature.
- If you want to make a small batch of these cookies, just divide the ingredient quantities by two.
Lorna
A delicious cookie, the top of the cookie is crunchy, and the centre is gooey from the chocolate! Will be baking this next week without the mini eggs.
Lucy
Made these cookies gluten-free; this is the best cookie recipe I have ever made. Highly recommend this recipe.
Julie
Can I use dark soft sugar because I don't have any light brown sugar?
Radwa
Yes, you can. However, the cookies will be extra chewy, and the colour of the cookies will be a bit darker.