Easter Mini Egg Cookies
Soft, chewy and delicious, these Easter Mini Egg Cookies are the perfect treat for Easter. Make them using seven easy-to-find ingredients in 30 minutes! Serve as a snack.
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Celebrate Easter with these decadent cookies. They have a soft texture and the mini eggs add crunch and a deliciously chocolatey flavor to every bite. This is one of my go-to Easter recipes because the cookies are aesthetically pleasing and perfectly fit the Easter theme.
For a complete Easter dessert menu, try these Easter Mini Egg Brownies, Mini Egg Easter Drip Cake, Gluten-Free Hot Cross Buns and Jamaican Easter Bun Recipe.
Why This Recipe Works
- You only need seven ingredients to make them.
- Kids love them because of the colors!
- They are easy to make and only require two bowls which means minimal washing up.
- There is no chill time, so you don't have to wait around before baking them.
- They are budget-friendly.
Easter Mini Egg Cookies Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted butter: The butter should be at room temperature to ensure that all of the ingredients combine properly. Do not use salted butter, as salt is added to this recipe.
- Brown sugar: Use light or brown sugar to give the cookies a rich caramel-like flavor.
- Vanilla essence: To enhance the flavors in the cookies
- Egg: Use one large egg. This will help to bind the cookie as it bakes.
- Bicarbonate soda: Make sure it has not expired before using it. It will help the cookies to rise.
- Plain flour or all-purpose: Make the cookies using plain or AP flour. Do not use any other flour, as this may affect the results. Sift the flour to remove excess lumps and dirt.
- Salt: This will balance out the sweetness of the cookies.
- Mini egg: Freeze half of the mini eggs for at least 30 minutes to prevent them from melting when they are added to the cookies. The remaining half will be placed on top of the cookies as soon as they are baked.
Tips and Substitutions
- Baking: Make sure you spread the cookies out in the oven tray because they will spread as they bake. If the cookies are too close together, then they will stick together.
- Dry ingredients: Combine the dry ingredients in a separate bowl. This will ensure that the ingredients in the dough are combined properly.
- Weighing scale: Use a weighing scale because it is the most accurate way to measure the ingredients. It will help you avoid pitfalls and ensure the cookies come out perfectly.
- Oven: Preheat the oven for at least ten minutes before baking the cookies because it takes time for the oven to heat up. Do not be tempted to put the oven on after placing the cookies in the oven because this will affect the texture of the cookies.
- Variations: Semi-sweet, dark or white chocolate chips or chunks can also be added. Add ¼-1/2 a cup after adding the flour to the cookie dough. You may also enjoy Nutella Chocolate Stuffed Cookies.
How to Make Easter Mini Egg Cookies
- Preheat oven to 190C/170C fan/gas 5. Line a baking sheet with parchment paper and set it aside for later. Add room-temperature unsalted butter to a bowl.
2. Beat in a bowl for one minute.
3. Next, add brown sugar to the bowl.
4. Whisk for 3-5 minutes or until paler in color.
5. Add one egg and vanilla essence.
6. Whisk until just combined.
7. Whisk plain flour, salt and bicarbonate soda separately. Add one-third of the dry ingredients to the egg mixture and mix.
8. Repeat this step with the remaining flour, add chopped frozen mini eggs and mix until just combined.
9. Use an ice cream scoop or weighing scale to divide the dough equally. Roll the dough into balls and place them on the lined baking tray. Ensure the cookie dough is spaced on the tray to prevent them from sticking together as they bake.
10. Finally, bake the cookies for 12-15 minutes. Once the cookies are done, press the remaining chopped mini eggs into each cookie and let them cool completely. Make sure you press the mini eggs into the cookie while they are still hot because they will not stick once the cookies are cool.
11. Serve these decadent Easter Mini Egg Cookies with warm milk, hot chocolate or include them in an Easter spread with Easter Cake and Easter brownies.
Recipe FAQs
Small chocolate eggs are called mini eggs. They have a hard outer shell and are filled with chocolate. Chocolate eggs are usually sold around Easter.
Yes. You can freeze this cookie dough for up to one month. Defrost it in the fridge and bake it in a preheated oven. Do not thaw at room temperature because the raw eggs in the dough will encourage bacteria growth.
Store them in an airtight container or jar at room temperature for up to 4-5 days.
More Delicious Easter Recipes
Easter Mini Egg Cookies
Equipment
- Hand-held electric mixer
- Measuring spoons
- Spatula
- baking tray
- Baking paper
Ingredients
- 175 g unsalted butter
- 250 g brown sugar
- 1.5 teaspoon of vanilla essence
- 1 large egg
- ½ teaspoon bicarbonate soda
- 230 g Plain flour or all-purpose
- ¼ teaspoon Salt
- 80 g mini eggs chopped and frozen
- 80 g mini egg room temperature
Instructions
- Preheat oven to 190C/170C fan/gas 5. Line a baking sheet with parchment paper and set it aside for later.
- Mix unsalted butter in a bowl for one minute. Next, add brown sugar and whisk for 3-5 minutes or until the mixture is paler in color.
- Next, add one egg and vanilla essence. Whisk until just combined.
- Combine plain flour, salt and bicarbonate soda in a bowl. Add one-third of the dry ingredients to the egg mixture and mix. Repeat this step with the remaining flour, add the frozen chopped mini eggs and mix until just combined.
- Use an ice cream scoop or weighing scale to divide the dough equally. Roll the dough into balls and place them on the lined baking tray. Ensure the cookie dough is spaced on the tray to prevent them from sticking together as they bake.
- Bake the cookies for 12-15 minutes. Once the cookies are done, press the remaining chopped mini eggs into each cookie and let them cool completely.
- Serve these decadent Mini Egg Cookies with warm milk, hot chocolate or include them in an Easter spread with Easter Cake and Easter brownies.
Video
Notes
- Mini egg: Freeze half of the cookies for at least 30 minutes to prevent them from melting when they are added to the cookies. The remaining half will be placed on top of the cookies as soon as they are baked. This must be done while the cookies are still hot in order for them to stick.
- Baking: Make sure you spread the cookies out in the oven tray because they will spread as they bake. If the cookies are too close together, then they will stick together.
- Weighing scale: Use a weighing scale because it is the most accurate way to measure the ingredients. It will help you avoid pitfalls and ensure the cookies come out perfectly.
I made these mini egg cookies to include in gift baskets for my friend's kids at a Easter party we were attending. The instructions made them so easy to make and I was able to make them ahead and bake them the day of the party so they were nice and fresh. Everyone loved them.
I had some Easter colored mini chocolate egg candy left over from last year, so your recipe was a God send. The cookies came out so well I almost ate them all myself, but I managed to save a few for Easter.
Did a test drive of these cookies for Easter and they’re so simple and good! Very easy, too. Making them again on Thursday!
I got a TON of mini eggs on sale so decided to give these cookies a try before Easter. They are easy to make, so soft and really good! Will definitely be making them again this weekend.