Mini Egg Cookies
Published Mar 11, 2026
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These Mini Egg Cookies are soft and chewy with slightly crispy edges! They’re loaded with Cadbury Mini Eggs and milk chocolate chips. Perfect for spring and Easter – these cookies are loved by children and adults alike. I like to make these as big, bakery-style cookies – but they’re equally delicious as smaller cookies too.
Why You’ll Love this Mini Egg Cookies
If Cadbury Mini Eggs are your go-to Easter candy – then I urge you to make these Mini Egg cookies. They’re incredibly soft and chewy in the middle with lightly golden edges. They’re filled with Mini Egg candies along with milk chocolate chips (since Mini Eggs are also milk chocolate). I love the crunch that the candy coating of the Mini Eggs add to these cookies.
You could easily use any variety of candy coated chocolate Easter chocolate for this recipe. Personally, I always opt for Cadbury Mini Eggs because they’re my favorite.
Baking Tips & Tricks
- Measure the Flour Carefully. Always whisk first, then spoon into dry measuring cups and level off the top. For the most accurate results, use a kitchen scale. Do not simply scoop the flour into a measuring cup – you will end up with too much flour and the cookies will get dry.
- Use Cold Butter. This recipe is developed using cold butter to give the cookies slightly gooey centers and crispy. Cut the butter into cubes first for easier mixing.
- Don’t Forget the Cornstarch. Cornstarch gives these cookies a tender, melt-in-your mouth texture.
- Use a Combo of crushed Mini Eggs and full Mini Eggs. I found that using exclusively full Mini Eggs (without chopping/crushing) lead to the cookies looking lumpy and not flattening into even circles.
- Bake at 375F (190C). The slightly higher temperature helps to give cookies that are more golden on top and a little gooier in the middle.
- Use the Biscuit Cutter Trick for Round Cookies. After the cookies come out of the oven and are still on the cookie sheet, use a large biscuit cutter or mug (anything that is round and larger than the size of the cookies) and place around the outside of the warm cookie. Then gently make a circular motion with the biscuit cutter to mold the cookie into a perfectly round circle.
- Note – you are not cutting the cookie into a circle shape. You are simply using the light pressure to mold the cookie into a perfectly round circle.
Freezing & Make Ahead Tips
- The bowl of cookie dough can covered placed in the fridge for up to 48 hours.
- Cookie dough balls can be frozen and placed in a freezer bag. Freeze for up to 3 months. Always bake from frozen, as directed in the recipe. The cookies will likely need 1-2 extra minutes.
- Baked and cooled cookies can be frozen in a freezer bag or airtight container for up to 2 months. I recommend placing sheets of wax paper or parchment paper between cookie layers so that the cookies don’t stick together. Always thaw in the fridge, then bring to room temperature before enjoying.
More Easter Desserts to Love:
- Mini Egg Brownies
- Carrot Cake
- Mini Egg Cheesecake
- Lemon Blueberry Cake with Cream Cheese Frosting
- Easter Fudge
Mini Egg Cookies
These Mini Egg Cookies are soft and chewy with slightly crispy edges! They're loaded with Cadbury Mini Eggs and milk chocolate chips. Perfect for spring and Easter – these cookies are loved by children and adults alike. I like to make these as big, bakery-style cookies – but they're equally delicious as smaller cookies too.
Equipment
- Cookie Sheets
Ingredients
- 3¼ cups all-purpose flour (406 grams or 13.8 ounces)
- 3 tablespoons cornstarch (24 grams), AKA cornflour in the UK
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup brown sugar (210 grams), light or dark
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 1 cup Mini Eggs (about 160 grams)
- 1 cup milk chocolate chips (180 grams), or your favorite variety
Instructions
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Then whisk together.
- In a separate large bowl, beat the butter brown sugar and granulated sugar until combined and no lumps of butter remain. This is definitely easier if you have a stand mixer.
- Beat the eggs and vanilla into the butter mixture. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times.
- Mix the flour mixture into the butter mixture. I typically do this about 1/2 at a time, starting with the mixer on a low speed. The dough will be thick. After all the flour is incorporated, squeeze the dough between your fingers. If it sticks to your fingers, mix in 1 more tablespoon of flour
- Chop 1/2 cup of Mini Eggs. Mix the chopped Mini Eggs, full Mini Eggs and chocolate chips into the cookies.
- Cover the bowl and place the dough in the fridge to chill for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Form the dough into balls with about ¼ to ⅓ cup of dough each – I use a scale to make uniform dough balls and each weighed about 3½ ounces or 100 grams. I got 14 cookies in total. Place the dough balls at least 2½ inches apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the middle of the preheated oven. Cookies will take about 12-14 minutes to bake, or until the tops look just set.
- Remove from the oven. Cool the cookies on the cookie tray. For perfectly round cookies, when the cookies come out of the oven take a large biscuit cutter, round cookie cutter or large cup that is bigger than the cookies. Place around each warm cookie and gently make a circular motion to mold each cookie into a perfectly round shape.
Notes
- Measure the Flour Correctly: Always whisk first, then spoon into dry measuring cups and level off the top. For the best results, use a kitchen scale.
- Unsalted Butter: If using salted butter, omit the salt from the recipe.
- For Smaller Cookies: Form the dough into balls with about 2 tablespoons of dough each. Bake 1 cookie sheet at a time for about 9-12 minutes, or until the tops look just set.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 uniform cookies.
- Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.
Nutrition
Calories: 479kcal, Carbohydrates: 68g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 150mg, Potassium: 132mg, Fiber: 1g, Sugar: 43g, Vitamin A: 477IU, Vitamin C: 0.1mg, Calcium: 64mg, Iron: 2mg
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