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!
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)!
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: Ingredients & 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!
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.
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.
Then, add the dry ingredients and beat on medium speed to combine.
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!
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.
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).
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.
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:
- 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.
Recipe FAQs
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.
Check the freshness of your leaving agents (baking soda, baking powder and eggs), or add more flour.
Add less flour, or push down the tops of the cookies before baking.
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Mini Egg Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- 1 cup mini eggs coarsely chopped
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
- 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!
- 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 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
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Sarah
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!