These mini egg cookies are such a cute and tasty Easter treat. Crisp on the outside and chewy on the inside milk chocolate chip cookies get an upgrade with chopped Cadbury mini egg candies. A few more mini eggs on top of these cookies add that finishing touch for the easiest Easter cookie.
Easter candy is my kryptonite and Cadbury definitely has a monopoly on it. The famous Cadbury Creme eggs are delicious but sometimes they can just be too sweet.
The mini eggs on the other hand are the perfect combination of creamy milk chocolate with a crunch from the candy coating. Marrying these with a milk chocolate chip cookie seemed like a no-brainer.
This no-chill chocolate chip cookie recipe with mini eggs is simple, not time-consuming and is guaranteed to be an Easter favorite.
Read on for more tips to make the best mini egg cookies!
Tips for baking cookies
Chocolate chip cookies seem to be one of the easiest cookies to make but there are a few things to keep in mind for the best cookies.
- Measure your flour correctly: This is such an important one and applies to all baked goods so is a good habit to adopt. The best way to measure flour without using a scale is the spoon and level method. Spoon flour into your measuring cup until it's overflowing. Then use a knife to scrape off the top, leveling the flour with the top of the measuring cup. Scooping the measuring cup directly into the bag or canister of flour can lead to too much flour resulting in dry or hard cookies. Always spoon and level!
- Use a cookie scoop: For evenly sized and baked cookies, utilize a cookie scoop to get the perfect cookie dough balls. These cookies are large! I use a large cookie scoop that holds 3 tablespoons of cookie dough. If you don't have a large cookie scoop, you can use just shy of a ¼ cup measuring cup.
- Don't overbake: The key to chewy chocolate chip cookies with crisp edges is not to overbake them. Check the first batch of cookies about 10 minutes into the baking time to check for doneness since every oven is different. You want the edges to just start turning golden brown and the middles to look slightly underdone before removing them. They will continue to bake just slightly from the heat of the cookie sheet once removed from the oven so this will give you the best soft texture.
Tips for a picture-perfect cookie
For that insta-worthy mini egg cookie, here are a few tips!
- Reserve the rest of the bag of mini eggs after adding the chopped ones to the dough. Very, very carefully, cute each mini egg in half. Some will split into little pieces when doing this and some will remain full halves of the egg. Use those full halves to press on top of the cookie dough before baking. Two to three halves is the perfect amount to create the look of full mini eggs on top of the cookie without breaking your tooth on them.
- For perfectly round cookies, use this tip from the blogger at Cloudy Kitchen. When your cookies are still hot from the oven, use a round cookie cutter that is slightly larger than the cookie. Place it over the cookie and then "scoot" the cookie cutter around the hot cookie, rounding it out.
Can the dough be frozen?
The cookie dough can be frozen. Scoop the dough into cookie balls and place on a sheet tray (or plate if your freezer is small). Do not top with the additional half mini eggs.
Allow to freeze for one hour and then place the cookie dough balls in a ziploc bag for up to a month.
When you are ready to bake them, remove them from the bag and place on a parchment lined baking tray. Allow them to sit at room temperature for at least a half hour to soften.
Once soft enough, push the halved mini eggs into the top of the cookie dough balls and then bake as directed. You may need an additional minute of baking time but make sure to check the cookies around 10 minutes to see how they are doing.
Best way to store cookies
The cookies will keep well for 4 to 5 days if kept in a tightly covered container. For more protection against hard cookies, try putting a slice of bread in the container. The moisture in the bread will help keep the cookies from becoming too dry.
For more Easter treats, check out:
- Lavender Scones
- Raspberry Almond Babka
- Lemon Cream Pie with a Golden Oreo Crust
- Carrot Cake Cheesecake Cupcakes
- Lemon Lavender Shortbread Bunnies
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thanks and enjoy!
Mini Egg Cookies
- 1 cup butter unsalted and room temperature
- ½ cup granulated sugar
- 1 ½ cups light brown sugar packed
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- 1 cup Cadbury mini eggs chopped, plus more for tops of cookies
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and 1 cup of chopped mini eggs and mix on low until combined.
- Using a large cookie scoop (about 3 tablespoons) or small ice cream scoop, scoop cookie dough into balls and place 2 inches apart on the prepared cookie sheet.
- Chop additional mini eggs in half very carefully and press 2 to 3 halves into the top of each of the cookie dough balls.
- Bake for 12 to 14 minutes until the cookies are beginning to turn golden brown at the edges but are still just slightly underbaked in the center. Allow to cool on the cookie sheet for about 5 minutes before moving to a wire rack to cool completely.