Mini egg cookies are the perfect Spring treat leading up to Easter or to take to any Easter brunch or hunt. These cookies are a classic chocolately chip cookie that are gooey in the center and have just a pinch of sea salt for additional flavor.
Cadburry eggs add a sweet crunch and pretty pastel colors to this Spring cookie. These cookies are soft and finish baking right on the baking sheet after you pull them out of the oven. You can easily make a larger or smaller batch depending on the crowd you have and they freeze easily.
More Easter treats
Ingredients
- brown sugar
- sugar
- unsalted butter
- eggs
- vanilla extract
- flour
- baking soda
- baking powder
- chocolate chips
- Cadbury Eggs
- sea salt (for baking and topping)
Directions
- Cream your butter and sugar in your mixing bowl. Using both brown sugar and regular sugar is important for these cookies.
- Add the egg and the remaining dry ingredients.
- Chop up or add your Cadbury eggs to your food processor. Reserve some for topping.
- The dough should begin to stick to the paddle as it's being rotated around in the mixing bowl, that's how you know it's ready to scoop and add to your baking sheet.
- Drop your cookies onto your parchment paper in about 2 tablespoon sized drops.
- Add a few more Cadbury eggs to each cookie before baking.
- Pop them in the oven for 10-11 minutes, checking on them periodically. Baking time will vary depending on your oven and the humidity in your home.
- Remove from the oven and, this is important, leave them on the baking sheet for about 5-10 minutes. They will continue to bake on the pan and you don't want to remove them too quickly.
- Top with a pinch of sea salt for extra flavor. Transfer to a cooling rack and allow to cool before decorating or sharing.
FAQ
The bottom edges of the cookies will start to turn golden, even if the rest of the cookies doesn't look done. These will finish baking on the baking sheet so leave them on that while they cool before transferring to a plate or cooling rack.
You can chop them with a knife, or if you want smaller bits in the cookies add them to a food processor.
Yes you can freeze these cookies! Add them to a gallon-sized ziploc baggie or to an airtight container and freeze up to 2 months.
Enjoy these cookies within 4-5 days, storing them in an airtight container. You can also freeze them.
📖 Recipe
Mini Egg Cookies
Equipment
- 1 stand mixer
- 1 food processor optional, can also chop candies
- 1 oven
- 1 set of measuring cups
- 1 baking sheet
Ingredients
- 1½ cup brown sugar
- 1½ cup sugar
- 1¼ cup unsalted butter
- 3 eggs
- 2 teaspoon vanilla
- 4 cups flour
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cup chocolate chips
- 1 cup Cadbury mini eggs plus additional for topping
Instructions
- Cream your butter and sugar in your mixing bowl.
- Add the egg and the remaining dry ingredients.
- Chop up or add your Cadbury eggs to your food processor. Reserve some for topping.
- Combine your dough. The dough should begin to stick to the paddle as it's being rotated around in the mixing bowl, that's how you know it's ready to scoop and add to your baking sheet.
- Drop your cookies onto your parchment paper on your baking sheet in about 2 tablespoon sized drops. Add a few more Cadbury eggs to each cookie before baking.
- Bake in the oven for 10-11 minutes, checking on them periodically. Baking time will vary depending on your oven and the humidity in your home.
- Remove from the oven and, this is important, leave them on the baking sheet for about 5-10 minutes. They will continue to bake on the pan and you don't want to remove them too quickly.
- Top with a pinch of sea salt for extra flavor. Transfer to a cooling rack and allow to cool before decorating or sharing.
- Enjoy within 4-5 days, stored in an airtight container or freeze.
Claire says
Homemade chocolate chip cookies meets Cadbury eggs- it's the best combo!