Festive, crunchy, and gooey Easter egg cookies! They are super easy to make, loaded with Cadbury mini eggs and oozing with white and dark chocolate. Incredibly delicious! Ah, and they take only 10 minutes to bake.
Easter Egg Cookies
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.
The texture and taste of these cookies are superb; everyone in my family loves these cookies, especially kids.
So, grab some white, dark, and mini eggs chocolates. They’re going to be oozing out from our soft, chewy cookies.
What’s in the Easter Egg Cookies?
Complete information on ingredients and quantities is in the recipe card at the end of the post.
Sugar: I use light brown sugar and caster sugar to make these cookies, adding the right sweetness and moisture.
Butter: I prefer unsalted.
Vanilla extract: To add flavor.
Egg: I use just one large egg.
All-purpose flour: Also known as plain flour. You can make these cookies gluten-free by using gluten-free all-purpose flour.
Baking soda: A leavening agent.
Chocolate: I use white and dark chocolate; I break them into small chunks; you can use chocolate chips instead.
Mini chocolate eggs: I used Cadbury mini eggs, however you can pick the ones you prefer.
How To Make The Best Mini Egg Easter Cookies?
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 180C/ 350F, 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 tablespoon of the batter per cookie into the baking sheets (make sure you leave space between each one).
Tip: Use a cookie scoop; It helps each cookie be the same size. If there are bigger and smaller cookies, the smaller ones brown faster than the larger ones.
Sixth step: Sprinkle the remaining mini egg pieces we had saved earlier on the tops of these cookies. Place the baking tray in the preheated oven.
Seventh step( Bake): Bake for 10 to 15 minutes, and then take the cookies out of the oven.
Tip: Make sure that you’ve placed the cookies in the very centre of the oven.
Tip: 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.
Ninth Step: Let them cool on the counter for 10 to 15 minutes before transferring them to a wire rack.
Tip: 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.
Ta-da! You’re scrumptious Easter delights are ready to be served.
- 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 want to make a small batch of these cookies, just divide the ingredient quantities by two. These amounts made me 23 cookies.
- You can replace one of the chocolates, or simply just add in your choice of nuts. We like some chopped pecans or even walnuts.
- In place of chocolate, you can also add some toffee pieces.
- Decorate your easter cookies with easter candy, jelly beans, Cadbury eggs or sprinkles.
You should relish this recipe 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!
I store these mini egg cookies in an airtight container. They will last a good week at room temperature, and if refrigerated in an airtight container or bag, they will last for about 10 days.
How To Freeze: These cookies can be frozen for up to 3 months. I advise you to separate each cookie with some baking paper before storing though.
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.
I 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.
More Easter Recipes
- Easter Donuts With Mini Eggs
- Smarties Cookies
- Easy Easter Nests Recipe
- Easter Tiffin with Mini Eggs
- Easter Donuts With Mini Eggs
Easter Egg Cookies Recipe
- 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
- Preheat the oven to 180C / 350F, 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.