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!
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!
🌟 Why this recipe works
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
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!
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.
- In a large bowl, mix together the dry ingredients: all purpose flour, baking soda, baking powder, cornstarch, and kosher salt.
- In a separate bowl mix together the butter, white sugar, and brown sugar.
- Beat in the egg and vanilla extract.
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
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.
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
The perfect Easter cookie is simply scrumptious and a great addition to a full Easter menu.
🍳 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.
More Easter desserts
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!
Mini Egg Cookies
- 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
- 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.
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.