Mini Egg Cookies are the ultimate Easter treat, packed with crushed chocolate candy shells and rich dark chocolate chunks in every bite. These soft, chewy cookies combine buttery dough with colorful Mini Eggs for a festive dessert that feels both nostalgic and indulgent. Whether you’re planning Easter Cookies for a spring gathering or simply craving something sweet, this recipe delivers bakery-style results at home. Thanks to brown sugar and proper chilling time, these cookies bake up thick, tender, and full of flavor. Let’s make the perfect batch of Mini Egg Cookies for your next spring baking session.
Story
Every spring, I look forward to baking Mini Egg Cookies as soon as Cadbury Mini Eggs appear on store shelves. Their crisp candy shell and creamy chocolate center add the perfect crunch to an already rich cookie base. I first made Mini Egg Cookies for an Easter brunch, and they disappeared before anything else on the dessert table. Since then, they’ve become a must-bake tradition during Spring Baking season.
What makes Mini Egg Cookies so special is the balance of textures. The brown sugar creates moisture and chew, while chopped Mini Eggs melt slightly into the dough. Unlike standard chocolate chip cookies, these Mini Egg Cookies feel festive and colorful. They bring brightness to any dessert spread and satisfy every sweet craving.
Because I love thick Brown Sugar Cookies, I adapted that base to support heavier chocolate pieces. After several test batches, I discovered that chilling the dough makes all the difference. Now, every time I bake Mini Egg Cookies, I get perfectly round, soft centers with lightly crisp edges.
Ingredients
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230 g unsalted butter, room temperature
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100 g granulated sugar
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165 g light brown sugar, firmly packed
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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300 g plain flour (all-purpose)
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1 teaspoon baking soda
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1 teaspoon fine salt
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400 g Cadbury’s Mini Eggs (⅔ finely chopped, ⅓ coarsely chopped)
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100 g dark chocolate (75%), coarsely chopped
Step-by-Step Instructions
Preparing the Ingredients
Start by bringing the butter and eggs to room temperature. This step allows the ingredients to combine smoothly and evenly. Next, finely chop two-thirds of the Mini Eggs and coarsely chop the remaining third. Chop the dark chocolate into rough chunks.
Place the butter, granulated sugar, and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 4 minutes until pale and fluffy. Scrape down the sides and bottom of the bowl. Add one egg and the vanilla extract, then mix on low until incorporated. Add the second egg and mix again until smooth.
Sift in the flour and baking soda. Add the salt. Mix on low speed just until combined. Fold in the finely chopped Mini Eggs and dark chocolate with a spatula.
Cooking Instructions
Scoop the dough into 2-inch balls using a cookie scoop. Place them on a parchment-lined tray. Refrigerate for at least 1 hour or freeze for 30 minutes.
Preheat the oven to 350°F (180°C). Line baking trays with parchment paper. Arrange chilled dough balls 2 inches apart.
Bake one tray at a time for 12 to 15 minutes. At the 9-minute mark, remove the tray and gently press the remaining Mini Egg pieces on top of each cookie. Return to the oven.
The cookies are ready when the edges turn lightly golden and the centers look slightly underbaked. Let them cool on the tray for 10 minutes before transferring to a wire rack.
Tips for Perfect Results
Common Mistakes to Avoid
Do not skip chilling the dough. Warm dough spreads too quickly and results in flat cookies. Avoid overmixing once you add flour, as it can make the cookies dense. Measure flour accurately using a digital scale for consistent results.
Also, do not overbake. The centers should look slightly soft when removed from the oven because they continue cooking on the tray.
Pro Tips for Better Flavor
Use high-quality dark chocolate for deeper flavor. Always scrape the bowl while mixing to distribute ingredients evenly. Add extra Mini Eggs on top during baking to keep their bright colors visible. If cookies bake unevenly, use a round cutter immediately after baking to shape them.
Serving and Storage
How to Serve
Serve Mini Egg Cookies slightly warm with a glass of milk or coffee. They make a standout Dessert for Easter brunch or afternoon tea. Arrange them on a pastel platter for a festive spring display.
How to Store Leftovers
Store cooled cookies in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. To freeze baked cookies, wrap individually and freeze for up to 3 months. You can also freeze dough balls and bake directly from frozen, adding a few extra minutes to the baking time.
Conclusion
Mini Egg Cookies combine buttery dough, crunchy candy shells, and rich chocolate for a soft, chewy cookie that feels made for spring. With proper chilling and careful baking, you’ll achieve bakery-quality results every time. Bake a batch for Easter or any day you crave something colorful and sweet.
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Frequently Asked Questions
Can I make Mini Egg Cookies without chilling the dough?
You can, but the cookies will spread more and bake thinner. Chilling creates thicker, chewier cookies.
Can I substitute other chocolate for Mini Eggs?
Yes. You can replace Mini Eggs with chocolate chips, chopped candy bars, nuts, or dried fruit.
Why are my cookies too crispy?
You likely baked them too long. Remove them when the edges turn golden and the centers still look slightly soft.
Print
Mini Egg Cookies
- Total Time: 28 minutes
- Yield: 20 cookies 1x
Description
Soft, chewy Mini Egg Cookies filled with Cadbury Mini Eggs and dark chocolate chunks, perfect for Easter and spring baking.
Ingredients
- 230 g unsalted butter, room temperature
- 100 g granulated sugar
- 165 g light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 400 g Cadbury Mini Eggs
- 100 g dark chocolate, chopped
Instructions
- Cream butter and sugars until pale and fluffy.
- Add eggs and vanilla and mix until combined.
- Mix in flour, baking soda, and salt until just combined.
- Fold in chopped Mini Eggs and dark chocolate.
- Scoop dough balls and chill for at least 1 hour.
- Preheat oven to 350°F and line baking tray.
- Bake 12–15 minutes, adding extra Mini Eggs at minute 9.
- Cool on tray for 10 minutes before transferring.
Notes
- Chill dough to prevent spreading.
- Do not overbake for soft centers.
- Store in airtight container up to 3 days.
- Freeze baked cookies up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 227
- Sugar: 15g
- Sodium: 184mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg