My moist and chewy Chocolate Chip Mini Egg Cookies are the ultimate Easter holiday treat! Loaded with rich chocolate chips and colorful chocolate candy Cadbury mini eggs, this cookie recipe is easy to make with a bowl and spoon, no mixer required, in under 30 minutes! This recipe is vegetarian.
Easy to Make Cadbury Mini Egg Cookies
A classic cookie combination of butter, flour, cane and brown sugar with a hint of vanilla, studded with chocolate chips and candy mini eggs, you’ll love how easy this Easter cookie recipe is to pull together. They’re freezer friendly too, so you can keep some stashed, ready to bake whenever cookie cravings strike!
These Cookes Are
- soft and chewy
- made with bowl and spoon
- studded with Cadbury mini egg candies and chocolate chips
If you love to make homemade cookie recipes, you’ll enjoy this tasty seasonal cookie treat.
About the Key Ingredients
- Cadbury Mini Eggs – these are small, egg-shaped chocolates with a candy-coated shell in pastel colors. The shell comes in colors of blue, pink, yellow, and white with a milk chocolate center (this year, 2026, I spied some with a dark chocolate center – these are new and would be soooo good in these cookies!). They’re usually available starting in early March. Size matters here. Larger candied eggs have to be cracked more, and if cracked too much, they become unrecognizable.
- Cane Sugar – just a touch in this recipe complements the brown sugar in creating a tender cookie with the right amount of spread and crisp edges. I’ve tested this recipe with granulated and cane sugar. Cane sugar offers a bit more richness and flavor due to the touch of natural molasses flavor. Also, using granulated sugar resulted in more cookie spread.
- Light Brown Sugar – a key ingredient in creating a moist, tender and chewy cookie. It also imparts a richer, slightly molasses flavor.
- Eggs – you’ll need two, one whole egg and one egg yolk. Adding the extra yolk tenderizes the cookies and adds to their chewy texture.
- Chocolate Chips – you can use just about any chocolate chip, from white, milk chocolate or dark chocolate chips. I like Ghirardelli 72% dark chocolate chips. They’re wide and flat shape creates little puddles of melted chocolate in and on top of the cookie. Guittard 63% extra dark baking chips are quite nice too.
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How to Make Chocolate Chip Mini Egg Cookies
step by step
tip: due to the sweetness of the mini eggs and sugars in the cookie, these cookies are already sweet, so keep this in mind as you explore which chocolate chips to use. the higher the percentage of chocolate, the less sweet the chips are. white chocolate is super sweet.
pro tip: my favorite hack for keeping cookies fresh and moist? add a slice of bread in an airtight container with the cookies and store at room temperature. this will help to keep them moist by absorbing moisture from the bread.
How to Keep Your Cookies Moist
Keeping fresh baked cookies moist is a common problem. To keep your chocolate chip cookies at there best for several days, beyond adding a slice of bread to the cookie jar, here are my best tips:
- The Recipe: Start with a cookie recipe that produces a moist texture. Typically one made with brown sugar and also, it may include an added egg yolk.
- Once the cookies have cooled completely, store your cookies in an airtight container. This will help to prevent them from drying out.
- Do Not Over Bake: Cookies bake fast, which means you’ll need to set a timer and watch your cookies carefully. These cookies are done in about 10-13 minutes, or when the edges are golden, you can gently lift the cookie with an offset spatula and it not sag, is golden on the bottom and the center is set but still soft.
Traci’s Tips
- Oven Temperature: I recommend an oven thermometer for accurate oven temperature monitoring and for best baking outcome.
- Weigh Your Ingredients: For best outcome, use a digital kitchen scale. Use the scoop and sweep method for volume measurements if a scale is unavailable.
- Cookie Scoop: Scoop cookies using a number 40 medium cookie scoop to make portioning a snap! Or portion to 1 1/2 tablespoons each, then roll into a ball.
- Decorate: After scooping your mini egg cookie dough, dot a few whole mini eggs on top of the dough. This will ensure the little eggs are visible and free of being covered in cookie dough obscuring their pretty color.
30 Minute Chocolate Chip Mini Egg Cookies
Servings:23 cookies
Calories:211kcal
These moist and chewy Chocolate Chip Mini Egg Cookies are the ultimate Easter holiday treat! Loaded with rich chocolate chips and colorful chocolate candy Cadbury mini eggs, this cookie recipe is easy to make with a bowl and spoon, no mixer required! This recipe is vegetarian. *See Blog Post for more tips*
Ingredients
- 10 tablespoons (141 grams) Unsalted Butter
- 1 1/3 cup (255 grams) Cadbury Mini Eggs one, 9 oz bag, divided
- 1 3/4 cup (240 grams) Unbleached All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder non aluminum
- 3/4 teaspoon Fine Sea Salt
- 3/4 cup + 2 tablespoons (185 grams) Light Brown Sugar
- 1/4 cup (50 grams) Organic Cane Sugar
- 1 Whole Egg room temperature
- 1 Egg Yolk room temperature
- 1 1/2 teaspoons Vanilla Extract
- 1/2 cup (75 grams) Dark Chocolate Chips 63% – 72% chocolate
Instructions
Get Ready:
- Place parchment paper on two 13×18 inch (33×45 centimeter) baking sheets. Set aside. Arrange two baking racks in the middle positions of the oven and preheat oven to 350 Fahrenheit (176 Celsius).
- In a small pan or heat proof container, melt the butter on low heat on stove top or in the microwave. Set aside to cool slightly.
- Transfer one cup of mini eggs to a plastic bag and gently tap the eggs with the end of a rolling pin to break them into smaller bits. I like to do this in two batches breaking up one batch in halves, and the other into smaller bits. Transfer to a bowl and set aside, keeping the remaining whole eggs nearby for finishing/decorating later. Alternatively you can chop them with a knife.
Mix the Cookie Dough:
- In a medium mixing bowl, whisk the flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, whisk brown sugar, cane sugar and melted butter until the butter is incorporated into the sugars. Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth. Add the flour mixture to the sugar mixture all at once. Mix with a wooden spoon until there are only a few flour patches left. The dough will become thick and stiff as you mix.
- To the cookie dough, add the cracked mini eggs and chocolate chips. Use your hands to fold and mix in the mini egg bits and chocolate chips, just until evenly distributed in the dough.
Scoop and Bake:
- Scoop cookies using a number 40 cookie scoop or portion to 1 1/2 tablespoons each, then roll into a ball.
- Transfer the dough balls to the prepared cookie sheets, spacing cookies at about 2 inches (5 centimeters) apart. Dot individual cookies with remaining whole mini eggs (breaking some up if desired). No need to rest or refrigerate the cookies. *Optional* At this point the cookie dough can be frozen. Freeze on a sheet pan, then transfer to an airtight container. Thaw for about an hour at room temperature before baking.
- Bake the cookies at 350 Fahrenheit for 10-13 minutes. The cookies are done when the edges are golden, you can gently lift the cookie with an offset spatula and it not sag, is golden on the bottom and the center is set but still soft.
- Allow the cookies to cool on the sheet pan for five minutes, then transfer to a cooling rack. Cool completely.
To Store:
- Store in an airtight container for up to three days *with a piece of bread to keep the cookies tender and moist.*
Notes
This recipe is adapted from my Sourdough Chocolate Chip Cookies.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1cookie | Calories: 211kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 119mg | Potassium: 57mg | Fiber: 1g | Sugar: 20g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I’ve got to bake a batch Traci! Those Cadbury mini eggs are our kryptonite! Love all your yummy photos!
Oh, I’m totally with you, Mare! You’re going to looove em’!