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, like my Sourdough Chocolate Chip Cookies, this cookie recipe is easy to make with a bowl and spoon in about 30 minutes! This recipe is vegetarian.
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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!
This Mini Egg Cookie Is:
- Soft and Chewy
- Made with Bowl and Spoon
- Freezer Friendly
- Studded with Cadbury Mini Eggs and Chocolate Chips
Ingredients You’ll Need
- Unsalted Butter – high quality, organic if possible.
- All Purpose Flour – use unbleached, organic if possible. I use Bob’s Red Mill.
- Baking Soda and Baking Powder – leavening ingredients to create just the right amount of loft.
- Salt – fine sea salt to balance sweet and chocolate flavors.
- 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. They’re usually available starting in early March.
- Vanilla Extract – adds a lovely fragrance and mellow vanilla flavor to these mini egg cookies.
- 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.
- 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. Their 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.
CHOCOLATE TIP: Due to 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.
Quick Guide: How to Make Chocolate Chip Mini Egg Cookies
You’re going to love how simple and easy these cookies are to make. No stand or hand mixer needed! You’ll use a large mixing bowl and a wooden spoon to get the job done. In summary, here’s how to pull this mini egg cookie recipe together (see recipe card for details):
- First, melt the butter and set it aside to cool.
- Second, in a small bowl, whisk the flour, baking powder, baking soda, and salt.
- Third, place a cup of mini eggs in a plastic bag or wrap them in a tea towel. Gently tap the mini eggs until they’re broken mostly in half or into smaller bits.
- Fourth, in a large mixing bowl, whisk the melted butter and sugar until creamy. Add the whole egg and egg yolk, then whisk until smooth. Add the flour mixture all at once, and mix until the cookie dough starts to come together.
- Next, add the bits of mini eggs and chocolate chips. Use your hands or wooden spoon to mix the cooke dough until all the chocolate bits are evenly distributed.
- Last, scoop, pan, dot the dough balls with remaining mini eggs, and bake!
This soft and tender cookie pairs perfectly with the crunchy mini egg bits, creating a crave-worthy contrast with each bite.
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, 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.
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.
- 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.
How to Store Your Cookies
Storing baked goods properly prolongs their freshness which means they can be enjoyed for days after you’ve baked. Here’s how to store this Chocolate Chip Mini Egg Cookie recipe for ultimate freshness:
- Room Temperature: Cool the cookies completely, then store in an airtight container for up to three days. Don’t forget to put a piece of bread in with the cookies!
- Freezer: Although best fresh, you can freeze these cookies. Once cooled, freeze individual cookies on a sheet pan. Once frozen, store in an airtight container for up to two weeks. Thaw at room temperature, allowing the cookies to come to room temperature before enjoying.
- Freezer: Scoop the cookies and place them on a parchment lined sheet pan. Place the sheet pan in the freezer. Once the cookies dough balls are frozen, transfer them to an airtight container or freezer bag for up to two weeks. You can stack individual frozen dough balls between layers parchment paper for easy storage. Thaw at room temperature for about one hour before baking.
- Oven Temperature: I recommend an oven thermometer for accurate oven temperature monitoring and for best baking outcome. I use ThermoWorks DOT with an oven Air Probe. It has a magnet that sticks to the outside of my oven for easy monitoring. I’ve also used this oven thermometer prior to switching to a digital DOT.
- 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.
More Cookie Recipes to Try
- No-Flour Peanut Butter Chocolate Chip Cookies
- Coconut Chocolate Chip Macadamia Nut Cookies
- Healthy Oatmeal Raisin Cookies
- Sourdough Chocolate Chip Cookies
Chocolate Chip Mini Egg Cookies Recipe
- 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) 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
- 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.
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.
- Store in an airtight container for up to three days *with a piece of bread to keep the cookies tender and moist.*