Mini Egg Cookies

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These mini egg cookies are crispy on the outside and chewy in the center. They are a delicious way to enjoy mini eggs in the springtime and are very easy to make – no chilling required!

overhead view of 7 Mini Egg Cookies


This spring I decided to take my favorite store-bought Easter candy and use them instead of chocolate chips in the best chocolate chip cookies – and the result was these epically delicious mini egg cookies (also try these mini egg brownies and bunny bait)!

Many people swear by the Cadbury mini eggs, and I’ll admit I was a die-hard fan too – until I tried the Lindt mini eggs. They are larger, and more delicious and they aren’t made with any food dies.

They are all around better, and if you have the opportunity this season, you definitely need to try a bag and do a taste test to decide for yourself which mini egg reigns supreme. But either way, both varieties taste incredible in this mini egg cookies recipe!

Mini Egg Cookies on a marble surface

Mini Egg Cookies: Ingredients & Substitutions

Overhead photo of the ingredients in this Mini Egg Cookies recipe
  • All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter can be used in place of salted butter. 
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  Dark brown sugar works great in place of light.
  • Mini Eggs. Like I stated above, I prefer the Lindt mini eggs over Cadbury Mini Eggs – but both work well in this recipe!
a stack of 4 Mini Egg Cookies

How to Make Mini Egg Cookies

These mini egg cookies are easy to make and the dough doesn’t need to be chilled! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by combining the dry ingredients except for the sugars, then set them aside.

two photos showing how to make Mini Egg Cookies - mixing dry ingredients

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.

Next, add the egg and vanilla and beat until combined.

two photos showing how to make Mini Egg Cookies in a standing mixer

Then, add the dry ingredients and beat on medium speed to combine.

two photos showing how to make Mini Egg Cookies in a standing mixer

Next, add the mini eggs and stir until evenly distributed throughout the dough. I suggest coarsely chopping the eggs so there are bits of them in every bite!

two photos showing how to make Mini Egg Cookies in a standing mixer

Use a 1.5 to 2 tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet.

two photos showing how to make Mini Egg Cookies - scooping cookie dough

Then, bake the mini eggs cookies in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Do not overbake. The cookies won’t look fully done and that is exactly how they should look (just like this chocolate chip cookie recipe).

two photos showing how to make Mini Egg Cookies before and after baking on a baking pan

Then, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

15 Mini Egg Cookies on a wire cooling rack

Store

Once cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.

stack of 5 Mini Egg Cookies, the top one with a bite taken out of it so you can see the insdie

Freeze

You can freeze these mini egg cookies two ways: 

  • Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
overhead photo of 8 Mini Egg Cookies

Mini Egg Cookies Recipe FAQs

Can I double this recipe?

Yes, this recipe doubles well. You can click on the “2X” button in the recipe card for ingredient measurements. The recipe as written makes 16 cookies, double the recipe would make 32.

What if my cookies come out flat?

Check the freshness of your leaving agents (baking soda, baking powder and eggs), or add more flour.

What if my cookies don’t flatten?

Add less flour, or push down the tops of the cookies before baking.

up close photo of a  mini egg cookie

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Mini Egg Cookies

Laura
These mini egg cookies are crispy on the outside and chewy in the center. They are a delicious way to enjoy mini eggs in the springtime and are very easy to make – no chilling required!
5 from 7 votes
Course cookies, Dessert
Cuisine American
Servings 16 Cookies
Calories 214
Prep Time5 minutes
Cook Time8 minutes
Total Time15 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line two large baking sheets with a silicone baking mat or parchment paper, set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
  • Add egg and vanilla and beat until combined.
  • Add the dry ingredients, beat on low speed until combined.
  • Then, add the mini eggs and stir until evenly distributed throughout the dough.
  • Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets (about 8 per sheet). Repeat until all the dough is used.
  • Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
  • Remove from oven and let cool on the baking sheet for 5-10 minutes.
  • Transfer cookies to a wire rack to cool

Video

Notes

Ingredient Substitutions
  • All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter can be used in place of salted butter. 
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  Dark brown sugar works great in place of light.
  • Mini Eggs. Like I stated above, I prefer the Lindt mini eggs over Cadbury Mini Eggs – but both work well in this recipe!
Store
Once cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.
How to freeze
You can freeze these mini egg cookies two ways: 
  1. Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
    1. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
  2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. 
    1. To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish

Nutrition

Serving: 1cookie | Calories: 214kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 198IU | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




3 Comments

  1. 5 stars
    These are simply the best. I made this recipe multiple times this Spring and everyone loves them! Saving this for later.

  2. 5 stars
    Just made these and they are scrumptious. I couldn’t coarsely chop my mini eggs as they were really mini lol, put them in whole…delish. Thank you for sharing this recipe, will definitely be a regular for easter!!

  3. 5 stars
    I can’t speak to the baked cookies, but I made these through the scoop stage and am refrigerating to bake tomorrow. The unbaked dough tastes fantastic!