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    Urban Bliss Life » All Recipes » Holiday Recipes » Easter » Easy Mini Egg Cookies

    Published: March 6, 2023 / Updated: March 16, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy Mini Egg Cookies

    6 shares
    Jump to Recipe Print Recipe
    stack of Easter mini egg cookies on a pink scalloped plate with text that reads Mini Egg Cookies.
    stack of Easter mini egg cookies on a pink scalloped plate with text that reads Mini Egg Cookies.
    stack of Easter mini egg cookies on a pink scalloped plate with text that reads Mini Egg Cookies.

    If you're looking for fun and festive Easter cookies to make this Spring, try these Mini Egg Cookies! With chocolate chips and mini chocolate eggs, these Easter desserts are delicious and so easy to make!

    stack of Easter mini egg cookies on a pink scalloped plate.

    Whether you're having a big Easter feast or a small Spring gathering, some of the best cookies you can make also happen to be some of the easiest cookies, too!

    These Mini Egg Cookies start with a basic chocolate chip cookie recipe, and are packed with chocolate chips and chopped mini eggs. They're a super fun treat the whole family will love!

    Jump to:
    • 🌟 Why this recipe works
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍳 Kitchen tools and equipment
    • More Easter desserts
    • Mini Egg Cookies

    🌟 Why this recipe works

    rows of Easter mini egg cookies on a wire rack.

    These yummy Easter egg sugar cookies are so much fun to make and such a delight to serve, at Easter or any other time!

    • Easy: This is basic cookie recipe with easy steps that's perfect for beginning bakers and pro bakers alike.
    • Simple: The recipe list contains simple ingredients that are common pantry ingredients you can find in any grocery store, plus one seasonal ingredient: Easter candy.
    • Delicious: These are chewy cookies with chocolate chips and chopped mini chocolate eggs. They're not too sweet, with a chewy center and a delicious crunch in every bite.

    My family loves these Easter cookies, and we hope you will, too!

    🛒 Ingredient notes

    bowls of ingredients to make mini egg cookies.

    The full ingredient list with measurements are in the printable recipe card at the bottom of this post. Here are some notes about some of the key ingredients.

    Butter - This recipe uses melted unsalted butter. Allow the butter to cool slightly before adding it to the mix.

    Egg - Take the egg out of the refrigerator at least 30 minutes up to an hour before you start to make this recipe. It needs to be at room temperature in order to mix smoothly into the cookie batter.

    Cornstarch - Yes, this recipe includes baking powder, baking soda, AND cornstarch! The first two are great leaveners, but the cornstarch is what helps keep the cookies from spreading. This means you do not have to chill the cookie dough before baking!

    Mini chocolate eggs - These are sold in 9-ounce bags around Easter time. The most popular brands are Cadbury mini eggs and Hershey mini eggs. 

    ✅ Step-by-step instructions

    Detailed instructions are in the printable recipe card at the bottom of this post. But here's a visual step-by-step guide to help you as you bake these Easter treats!

    rolling pin with chopped mini chocolate eggs on a cutting board.

    Start by chopping the mini chocolate eggs. Some people use a sharp knife and sturdy cutting board to slice them in half. But for the best results, place the mini Cadbury eggs (or whichever brand of Easter candy you are using) in a ziplock bag and gently bash them in until roughly chopped.

    Continue the prep by preheating your oven to 350°F. Line a cookie sheet with parchment paper; set aside.

    1. In a large bowl, mix together the dry ingredients: all purpose flour, baking soda, baking powder, cornstarch, and kosher salt.
    2. In a separate bowl mix together the butter, white sugar, and brown sugar.
    3. Beat in the egg and vanilla extract.
    adding dry ingredients to wet ingredients in cookie batter.

    4. Add the dry ingredients to the wet ingredients.
    5. Fold in the chocolate chips.
    6. Fold in the chopped mini eggs. Be sure to save a few chocolate chips and mini eggs for later.
    7. Form cookie dough balls and place on the prepared baking sheets. Bake for 10-12 minutes.
    8. As soon as you take the cookies out of the oven, add a few chocolate chips and mini egg pieces to the top of the cookies. Cool on a wire rack.

    👩🏻‍🍳 Recipe FAQs

    rows of Easter mini egg cookies on a wire rack.
    How do I keep my cookies from spreading?

    Pro tip: this recipe contains cornstarch, which helps keep the cookies from spreading. If you do NOT use cornstarch, then you can try chilling the dough in the refrigerator for at least one hour to help prevent the cookies from spreading while baking.

    What's the best way to store cookies?

    Allow the cookies to cool, then store in an airtight container at room temperature for up to one week. You can also freeze these cookies by placing them in a freezer-safe container or freezer bag with wax paper or parchment paper between each row of cookies. These will keep for up to three months in the freezer.

    🍽 Serving ideas

    stack of Easter mini egg cookies on a pink scalloped plate and green plate.

    The perfect Easter cookie is simply scrumptious and a great addition to a full Easter menu.

    Serve it after enjoying Herb Crusted Rack of Lamb or Instant Pot Stuffed Pork Loin, along with sides of Mashed Potatoes, Green Beans, and Parmesan Garlic Knots.

    🍳 Kitchen tools and equipment

    Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

    • Baking sheet :you'll need at least one but preferably two baking sheets.
    • Mixing bowls: You'll need two mixing bowls - medium or large - to make the cookie dough.
    • Mixer: you will need a stand mixer or a large mixing bowl and a hand mixer to mix the cheesecake filling and the whipped topping.
    • Spatula: a silicone spatula makes it easy to scrape the sides of the stand mixer.
    • Ziplock bag: You'll need a plastic bag to chop the Easter chocolate eggs.
    • Cutting board: Make sure you have a sturdy cutting board.
    • Rolling pin: a rolling pin makes it easy to crush the graham cracker cookies.

    Shop my favorite baking tools & equipment

    More Easter desserts

    If you enjoy this recipe, also try our latest Easter Egg Cheesecake recipe or any of our cookie recipes!

    • Green Velvet Cake with Cream Cheese Frosting
    • Cute, Easy Easter Bunny Pretzels
    • Funfetti Cookie Bars
    • Giant Chocolate Chip M&M Cookies

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    stack of Easter mini egg cookies on a pink scalloped plate.

    Mini Egg Cookies

    5 from 5 votes
    Prep Time: 15 mins
    Cook Time: 12 mins
    Recipe by Marlynn Schotland
    These Easter egg cookies have a decadent chocolate chip base with mini chocolate egg candies in each bite!
    Servings: 28 cookies
    Calories: 146kcal
    PRINT PIN RATE

    Equipment

    • 2 Baking Sheets

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons cornstarch
    • ¼ teaspoon kosher salt
    • ½ cup (1 stick) unsalted butter, melted and slightly cooled
    • ¾ cup light brown sugar
    • ¼ cup granulated sugar
    • 1 large egg, at room temperature
    • 2 teaspoons vanilla extract
    • ½ cup semi-sweet chocolate chips, plus more for tops of cookies
    • ¾ cup roughly chopped mini chocolate eggs, plus more for tops of cookies

    Instructions

    • Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
    • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt.
    • In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat the butter, light brown sugar, and granulated sugar until creamy and combined.
    • Beat in the egg, then the vanilla extract.
    • Slowly add the dry ingredients to the wet ingredients, and mix together just until everything is well incorporated. Be careful not to overmix in this step.
    • Using a silicone spatula, gently fold in the chocolate chips and the mini chocolate eggs.
    • Use a medium cookie scoop and form dough balls, then place on the prepared baking sheet about 2-inches apart from one another.
    • Bake at 350°F for 10-12 minutes, turning and rotating the pans halfway so the cookies can bake evenly.
    • Immediately after removing the pans from the oven, gently press a few additional mini chocolate egg candies and chocolate chips into the tops of each cookie. You can also skip this step if you want.
    • Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

    Notes

    Makes approximately 28 cookies.
    Butter: Melt the butter in the microwave, then allow it to cool for a few minutes while you gather the remaining ingredients. It should not be hot when you add it to the mix, but also be careful not to let it sit out too long that it starts to re-solidify again.
    Egg: be sure to take the egg out of the refrigerator about 30 minutes to an hour before you start baking. It needs to be at room temperature in order to mix smoothly into the batter.
    Keep cookies from spreading: In this recipe, we use cornstarch to help keep the cookies from spreading while they bake. Because of the cornstarch, we found that there's no need to chill the dough before baking. 
    Mini chocolate eggs: These are sold in 9-ounce bags around Easter time. The most popular brands are Cadbury and Hershey. To roughly chop, place the chocolate candies in a resealable plastic bag, seal, then crush with a kitchen mallet or a rolling pin, just until the candies are either in half or quarters. 
    Storage: Cookies will keep for up to one week if stored in an airtight container at room temperature.
    Freeze: You can freeze unbaked cookie dough balls and store in freezer-safe bags in the freezer for up to three months. Then bake directly from frozen. You can also freeze baked cookies that have cooled completely in a single layer in freezer-safe bags or an airtight container for up to two months. Thaw at room temperature overnight before enjoying.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Nikki says

        March 14, 2023 at 2:22 pm

        5 stars
        These are so fun and festive. A perfect treat for the Spring.

        Reply
      2. Kelley says

        March 14, 2023 at 12:50 pm

        5 stars
        These are the perfect thing for Spring! Can't wait to make again with my kiddos!

        Reply
      3. Natalie Marie says

        March 14, 2023 at 12:04 pm

        5 stars
        I absolutely love Spring inspired cookies! Can't wait to make these for Easter!

        Reply
      4. Kushigalu says

        March 14, 2023 at 11:55 am

        5 stars
        I love these mini egg cookies. So delicious. Thanks a lot for sharing.

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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