These mini egg cookies are an easy dessert full of mini Cadbury eggs and chocolate chips. They’re the perfect quick and simple treat for Easter!
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Mini egg cookies! That’s right, thick and chewy chocolate chip cookies get a delicious spring twist with the addition of mini Cadbury eggs.
Cadbury chocolate eggs are my weakness and I stock up every spring—one batch of these babies and I think you’ll be stocking up too. Trust me, you’ll want these cookies every day of the year.
(And PS, they’re so easy to make you really can make a batch every day. It’s kind of a problem. . .)
Why you’ll love these mini egg cookies:
- They’re made with melted butter so you don’t have to wait for your butter to come to room temperature!
- The dough doesn’t need to chill before baking so you can get them in the oven as quickly as you’re able to mix them
- With the exception of the Cadbury eggs, all the ingredients are kitchen staples you probably have on hand right now
- You don’t need a stand mixer to make these cookies! All you need is a handheld mixer, a bowl, and a spatula
How to make your cookies
- Beat melted butter, brown sugar and granulated sugar until creamy
- Beat in an egg yolk, a whole egg, and some vanilla
- Mix in your dry ingredients until just combined
- Use a rubber spatula to fold in chocolate chips and chopped mini eggs
- Arrange balls of dough on greased baking sheets
- Bake 10 to 15 minutes, until light golden around the bottoms
Then devour. (Let them cool a little first if you can because molten chocolate burns. But I don’t blame you one bit if you have a hard time waiting! Warm, gooey chocolate chips cookies are pretty irresistible.)
Recipe notes and tips
- You’ll need about 6 ounces of mini eggs for the cookies.
- The candy can be a little tricky to chop because they roll. I recommend cutting each one in half, then chopping them all. It’s ok to have some bigger pieces but you want them small enough that the dough will still hold together.
- If all you have is salted butter, you can use that in place of the unsalted butter. Just be sure to omit the salt if you do that. Your cookies may turn out a little more or less salty than mine depending on the brand of butter you use. However, I strongly recommend using unsalted butter and following the recipe exactly; using the proper amount of salt is important in desserts to offset the sweetness.
- Going off of the previous tip, you can freeze unsalted butter!!! As long as you freeze it before the “best by” date on the package, it will last in the freezer for about four months. Then you can always have the right kind of butter on hand when you’re baking.
- I don’t recommend using regular chocolate chips in place of the mini chips—mini chips distribute better in the dough so there’s more chocolate in every bite and the cookies hold together better if the mix-ins are in smaller pieces.
- To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
How to store your cookies
Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days.
They can also be frozen in the same manner for about 2 months.
Either defrost them at room temp until soft enough to eat or pop them in the microwave until they’re warm. They’re delicious served warm with some vanilla ice cream and a little hot fudge sauce!
Can I freeze the dough?
You can definitely freeze this cookie dough! Like most chocolate chip cookie recipes, this Cadbury egg cookie dough freezes really well.
Once you’ve shaped your cookies, set the dough balls on a parchment-lined baking sheet (or sheets) and freeze until the dough is solid (30 to 60 minutes or so). Then transfer the dough balls to freezer bags and freeze for up to three months.
I like to write the date on the freezer bags so I know exactly how long ago I made the cookies–although they rarely last a full three months at my house.
Bake your cookies directly from the freezer, adding a minute or two to the baking time if necessary.
Sometimes you’ll need the extra time but sometimes you won’t–just watch the cookies after the 10 minute mark.
A few more recipes you might enjoy
Easter Egg Cheesecake
Coconut Poke Cake
Lemon Coconut Cake
Strawberry Fudge
Did you make these mini egg cookies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
These mini egg cookies are full of mini chocolate eggs and chocolate chips. They're easy to make, turn out thick and chewy, and are the perfect treat for Easter!
- 12 tablespoons unsalted butter melted and cooled slightly
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 cup mini chocolate chips
- 1 cup chopped mini Cadbury eggs*
Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set aside.
Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium for 3 or 4 minutes, until very light and creamy.
Beat in the egg, egg yolk, and vanilla until well combined.
In a small bowl, whisk together the flour, baking soda, and salt. With mixer on low, gradually beat the dry ingredients into the butter-sugar mixture.
Use a rubber spatula to mix in the mini chocolate chips and chopped mini eggs.
Shape dough into balls of about 2 tablespoons of dough. Arrange on prepared baking sheets about 3 inches apart.
Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks to cool completely. Serve.
- Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days. They can also be frozen in the same manner for about 2 months.
- *You’ll need about 6 ounces of candy.
- I don't recommend using regular chocolate chips in place of the mini chips. The mini chips distribute better in the dough so every bite has more chocolate, and the dough doesn't hold together as well with regular chips.
- To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
Laura says
Kelsie – as a devoted dark chocolate fan, I have to say, these milk chocolate eggs are so!dang!yummy! Im definitely going to have to make a batch or 3! These are my favorite Easter candy!