It’s that time of year again! Time to break out the chocolate mini eggs and bake some Easter cookies. These Easter Mini Egg Cookies are so easy to make, and they’re always a hit with the kids. And let’s be honest, the adults love them too. So if you’re looking for a festive and delicious cookie recipe this Easter, look no further than these mini egg cookies!
Who says Easter is just for kids? These Cadbury Egg Cookies are the perfect way to indulge your sweet tooth this holiday. Packed with chocolate and decorated with colorful eggs, they’re sure to put a smile on your face. So go ahead and treat yourself!
Easter Mini Egg Cookies
Hot cross buns, chocolate eggs, and now these Easter Mini Egg Cookies – what is it about Easter that makes us want to stuff our faces with sweets? We can’t help but indulge a little bit (or a lot) this time of year
We have to admit though that Cadbury Mini Eggs are our favorite Easter candy, so we decided to incorporate them into a cookie recipe. These cookies are soft and chewy, with loads of chocolate flavor. They’re also really easy to make, so they’re perfect for a last-minute Easter dessert.
We love making these cookies because they are kid-friendly. Not only do kids enjoy eating them but you can also get them in the kitchen to help you make them. So, pull out your favorite aprons and kitchen tools and get ready to have a blast in the kitchen making these Easter egg cookies.
Easter Mini Egg Cookies
These delicious Easter cookies only require a handful of ingredients that you probably already have in your pantry. Plus, they come together in just a few minutes. So if you’re looking for a quick and easy Easter dessert, these are the cookies for you! As always you can find the full ingredient list and amounts listed in the recipe card below.
- all-purpose flour
- baking powder
- baking soda
- butter, softened
- packed brown sugar
- vanilla extract
- Funfetti baking chips (Pillsbury)
- chocolate eggs (Cadbury)
**See the recipe card at the end of the post for quantities.
You only need a few helpful kitchen tools to make these chewy Easter Mini Egg Cookies. Here’s what you’ll need:
- mixing bowls
- cookie sheet
- parchment paper
- measuring cups and spoons
- electric mixer
Easter Mini Egg Cookies Instructions
Making these homemade Easter egg cookies is so simple. Follow these ten simple steps below and you’ll have them baked and ready to enjoy in no time.
Step 1: Whisk together the dry ingredients
Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
Step 2: Cream together butter and sugar
In a separate bowl, beat the butter with sugar until light and fluffy.
Step 3: Add in the eggs and vanilla
Add the eggs and vanilla and beat to combine.
Step 4: Fold in the chips
Fold in Funfetti baking chips.
Step 5: Chill the dough for at least one hour
Place the dough in the refrigerator to chill for one hour.
Step 6: Preheat the oven and prepare your baking pan
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 7: Scoop the cookie dough onto the baking sheet
Use a one inch cookie scoop to scoop out the dough.
Step 8: Add the mini eggs to the top of each dough ball
Press three chocolate eggs into the top of each dough ball.
Step 9: Bake the cookies
Bake 10 to 12 minutes, until the cookies are just beginning to brown on the edges.
Step 10: Allow the cookies to cool
Allow the cookies to cool for five minutes on the pan, then transfer to a wire cooling rack to cool completely.
Hint: Instead of using parchment paper, you can also use cooking spray to prepare your baking sheet.
Store these cookies at room temperature in an airtight container for up to one week.
You can also freeze the cookie dough for up to three months. Just scoop it onto a baking sheet and place it in the freezer until frozen solid. Then transfer to a freezer safe bag or container and store until ready to bake. When you’re ready, just add a few minutes to the baking time.
These cookies can also be frozen after they are baked. Freeze the cookies in a freezer safe container for up to three months. Thaw at room temperature overnight before serving.
This recipe is very straight forward but here are a few tips to help make sure that your Easter Mini Egg Cookies turn out perfectly.
Make sure your butter is room temperature – Make sure that your butter is softened before you start. If it’s too cold, the cookies will be dense.
Don’t overmix the dough – Stirring it together just until everything is combined is all you need. Once you add the flour, be very careful to mix too much or your dough will be tough.
Be careful not to overcook the cookies – They should be golden brown on the edges when they’re done. If they’re too brown, they’ll be overcooked and dry.
MORE COOKIE RECIPES
If you are a fan of cookie recipes give these recipes a try.
Air Fryer Peanut Butter Cookies
Easter Mini Egg Cookies FAQ
Do you have questions about these mini egg cookies? Here are the answers to the most commonly asked questions.
Can I use regular chocolate chips instead of the Funfetti baking chips?
Yes, you can use any type of chocolate chip that you prefer.
Can I add other flavors to these cookies?
You could add in a few teaspoons of cocoa powder to make them chocolate Easter egg cookies. Or, you could add in some orange zest or peppermint extract for a fun twist.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time. Just store it in the refrigerator for up to three days or in the freezer for up to three months.
Why You’ll Love These Easter Mini Egg Cookies
When it comes to Easter desserts, these Easter Mini Egg Cookies are sure to be a hit! They’re soft, chewy, and have a delicious chocolate egg on top. Plus, they’re perfect for an Easter celebration! Whether you’re serving them at a party or just enjoying them at home, these cookies are sure to please. So, what are you waiting for? Make these Easter Mini Egg Cookies today!
MORE RECIPES YOU’LL LOVE:
Easter Thumbprint Cookies
M&M Easter Cookies
Easter Hot Cocoa Bomb
Easter Bunny Chow
Easy Easter Cookie Bars
Easter Mini Egg Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup Funfetti baking chips (Pillsbury)
- 2 cups chocolate eggs (Cadbury)
- Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
- In a separate bowl, beat the butter with sugar until light and fluffy. Add the eggs and vanilla and beat to combine
- Fold in Funfetti baking chips.
- Place the dough in the refrigerator to chill for one hour.
- When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Use a one inch cookie scoop to scoop out the dough. Press three chocolate eggs into the top of each dough ball.
- Bake 10 to 12 minutes, until the cookies are just beginning to brown on the edges.
- Allow the cookies to cool for five minutes on the pan, then transfer to a wire cooling rack to cool completely.
I made these today and they are delicious! My oven must be hotter as it only took 8 minutes and then I took them off the sheet after 1 minute. I used white chocolate chips instead of Funfetti and added more after baking.
Thanks for the recipe! Happy Easter! 🐇
So glad they came out well for you Cathy! We made a double batch since we knew we would sneak a few. These freeze really well if you have any leftovers. Enjoy 🙂