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Mini Egg Cookies

  • Author: Elise
  • 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


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!


  • 1 cup (220g) unsalted butter, melted
  • 1 cup (240g) light brown sugar, packed
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 3 1/2 cups (490g) all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 cups (360g) chocolate chips of choice
  • 2 cups ( crushed mini eggs


  1. 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.
  2. 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.
  3. 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.
  4. Use a rubber spatula to mix in the chocolate chips and slightly-crushed mini eggs.
  5. Roll the dough into 1/4 cup (85g) sized balls.
  6. Push additional chocolate chips and mini eggsinto the tops of each dough ball for a bakery-style look.
  7. 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.
  8. 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.


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