These mini egg cookies are a charming and delicious Easter treat. With crisp edges and a chewy center, a classic milk chocolate chip cookie gets a festive upgrade from chopped Cadbury Mini Eggs. A few extra halves pressed on top before baking give each cookie a colorful, finished look—perfect for an easy holiday bake.
If you love Easter candy, Cadbury Mini Eggs are hard to resist. Unlike some of the sweeter seasonal candies, Mini Eggs offer a satisfying combination of creamy milk chocolate and a crunchy candy shell. Folded into cookie dough, they add texture and bursts of chocolate in every bite.
This no-chill recipe is straightforward and quick to make, producing large, bakery-style cookies in under 30 minutes. Below are practical tips to help you bake the best mini egg cookies and make them look picture-perfect for photos or gifting.
Tips for baking cookies
Chocolate chip cookies are simple but a few careful steps make a big difference in texture and consistency.
- Measure flour correctly: For reliable results, use the spoon-and-level method when measuring flour if you don’t have a scale. Spoon flour into the measuring cup, then level it off with a knife. Scooping directly from the bag can pack too much flour into the cup and lead to dry, dense cookies.
- Use a cookie scoop: A scoop ensures evenly sized cookies that bake consistently. These cookies are large—about 3 tablespoons of dough per cookie—so use a large cookie scoop or just shy of 1/4 cup if needed.
- Avoid overbaking: To achieve chewy centers with crisp edges, remove the cookies when the edges are golden and the centers still look a touch underdone. They’ll continue to set on the hot sheet after you pull them from the oven.
Tips for a picture-perfect cookie
Follow these finishing touches for attractive cookies that photograph and present well.
- After chopping the Mini Eggs for the dough, reserve the rest of the bag. Very carefully cut additional Mini Eggs in half. Some will break into small pieces, but aim to preserve some full halves. Press two to three halves into the top of each dough ball before baking for the look of intact mini eggs without an overly hard bite.
- For perfectly round cookies, when they come out of the oven use a round cutter slightly larger than the cookie. Place it over a hot cookie and gently “scoot” the cutter around the edge to nudge the cookie into a neater circle while it’s still pliable.
Can the dough be frozen?
Yes—the dough freezes well. Scoop the dough into balls and arrange them on a sheet tray or plate, leaving space between each. Do not press the halved Mini Eggs on top before freezing.
Freeze the scooped dough for about an hour, then transfer the balls to a sealed freezer bag for up to one month. When ready to bake, thaw the dough on the counter for at least 30 minutes to soften, then press halved Mini Eggs into the tops and bake. You may need an extra minute or so of bake time—check around the 10-minute mark to confirm doneness.
Best way to store cookies
Store baked cookies in an airtight container at room temperature for 4 to 5 days. To help keep them soft, place a slice of bread inside the container—the bread’s moisture helps prevent the cookies from drying out too quickly.
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 these, and please leave a star rating and comment below. Thank you and enjoy!
Mini Egg Cookies
Ingredients
- 1 cup butter unsalted, 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 extra for the tops
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
-
Using a hand or stand mixer, cream together the butter, brown sugar, and granulated sugar for about 2 minutes. Add the eggs and vanilla and mix until combined.
-
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Fold in the chocolate chips and 1 cup of chopped Mini Eggs—do not overmix.
-
Using a large cookie scoop (about 3 tablespoons) or a small ice cream scoop, portion dough into balls and place them about 2 inches apart on the prepared baking sheet.
-
Carefully press 2 to 3 halved Mini Eggs into the top of each dough ball.
-
Bake for 12 to 14 minutes, until the edges are beginning to turn golden but the centers still look slightly underbaked. Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.