These Mini Egg Cookies are so thick, ultra chewy, and so soft! They're made in one bowl without a mixer, are ready in just 25 minutes since they don't require chill time, and they are perfect for Easter!
I am a cookie FIEND! I have a whole cookie section on my blog filled with so many of my favorite recipes. My Bakery Style Cookies are my go-to cookie, these Mini Sugar Cookies are the cutest frosted cookies, and these Rocky Road Cookies are the most epic chocolate cookie ever.
Looking for other Easter recipes? Give some love to these Mini Egg Cookie Bars, Mini Egg Fudge, and Mini Egg Brownies!
Why You'll LOVE This Recipe
- Ease: These cookies are made in just 25 minutes in one bowl without a mixer
- Texture: They're mega soft and ultra chewy with the perfect crunch from crushed Mini Eggs
- Size: These Mini Egg Cookies are HUGE and so thick
- Festive: Perfect for Easter and perfect for gifting
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Eggs: Two eggs at room temperature add structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
- Mini Eggs: I like using Cadbury Eggs, but you can use whatever candy egg you'd like! You'll crush them up a bit before incorporating them into the batter.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together.
STEP 3: Then, add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips and crushed mini eggs into the cookie dough. Use a rubber spatula to fold them in until evenly dispersed.
STEP 5: Roll each dough ball into . Top each dough ball with additional chocolate chips for a bakery-style look.
STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Unfortunately, in the US, Cadbury Eggs are only sold for the few months leading up to Easter, so make sure to stock up! They have a rather long shelf-life, but you can also keep them in the freezer to keep them fresh!
No, you do not have to use Cadbury Eggs! You can use whatever brand of candy egg you'd like, or you can leave them out completely.
These cookies freeze and thaw really well, meaning you can make them ahead of Easter and have them ready to go!
Expert Tips
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 490g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Crushed Eggs: For more even dispersement of the Mini Eggs, place them in a zippable bag and smash them with the back of a spoon to crush them before adding them to your dough.
Dough Balls: Try to measure out the dough balls to be close-to-equal in size to ensure the cookies bake evenly. Do not place dough balls on warm cookie sheets.
Decorating: Decorate the dough balls by placing additional chocolate chips and Mini Eggs on top before baking.
Make Ahead and Storing
- How to store: Store these Cadbury Mini Egg Cookies at room temperature in an airtight container for up to 4 days.
- How to freeze baked cookies: After the cookies have fully cooled and the chocolate on top has completely set, place the cookies in an airtight container or freezer bag for up to 4 months. Thaw at room temperature, or reheat in the microwave or oven at 350 degrees Fahrenheit until desired heat is reached.
- How to freeze cookie dough: To freeze the cookie dough before baking, place the rolled and decorated dough balls on a plate or sheet in the freezer for 30 minutes. Then, place the balls in an airtight container and freezer bag for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
Related Recipes
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Mini Egg Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Cookies, Mini Eggs, Chocolate
- Method: Bake
- Cuisine: American
Description
These Mini Egg Cookies are so thick, ultra chewy, and so soft! They’re made in one bowl without a mixer, are ready in just 25 minutes since they don’t require chill time, and they are perfect for Easter!
Ingredients
- 1 cup (220g) unsalted butter, melted
- 1 cup (240g) light brown sugar, packed
- ½ cup (105g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 3 ½ cups (490g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 cups (360g) chocolate chips of choice
- 2 cups ( crushed mini eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and slightly-crushed mini eggs.
- Roll the dough into ¼ cup (85g) sized balls.
- Push additional chocolate chips and mini eggsinto the tops of each dough ball for a bakery-style look.
- Bake the cookies for 10-12 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 490g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Freezing: Freeze dough balls and place them on a baking sheet or plate in the freezer for 15 minutes. Then, place the balls in a freezer bag or container until baking. To freeze after baking, place the cooled cookies on a baking sheet or plate in the freezer for 30 minutes. Then, stack the cookies in a freezer bag or container for up to 4 months. Thaw at room temperature or reheat in the microwave or oven at 350 degrees Fahrenheit until desired heat is reached.
Keywords: Mini Egg Cookies, Cadbury Mini Egg Cookies, Chocolate Chip Cookies, Easter Cookies
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