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Stack of mini egg cookies, broken in half
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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.
Prep Time20 minutes
Cook Time12 minutes
Chilling1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Easter Cookies, Mini Egg Chocolate Chip Cookies, Mini Egg Cookies
Servings: 14 cookies
Author: Fiona Dowling

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

  1. 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.
  2. Unsalted Butter: If using salted butter, omit the salt from the recipe.
  3. 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. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 uniform cookies. 
  5. 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