Mini Egg Cookies Recipe

Cadbury mini egg cookies with mini eggs on a blue plate

5 from 11 votes

Mini Egg Cookies are chocolate chip cookies with Cadbury mini eggs. These cute Easter cookies are a great addition to your Easter desserts menu and an easy treat the whole family will love!

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Cookies, Dessert

Cuisine: American

Servings:

Author: Dee

Cost: $10

Ingredients

2 ¼ cups flour
2 tsp cinnamon
1 tsp baking soda
½ tsp sea salt
1 cup butter softened
1 cup brown sugar firmly packed
½ cup white sugar
2 tsp vanilla extract
2 large eggs
1 cup mini eggs crushed
1 cup semi sweet chocolate chips

Instructions

In a medium mixing bowl, stir together the flour, cinnamon, baking soda and sea salt until evenly combined. Set aside.
In a large mixing bowl, cream the butter until smooth.
Add the brown sugar and white sugar and cream together until well combined.
Mix in the vanilla extract.
Add the eggs, one at a time, beating well after each egg is added.
Gradually add in the flour mixture and mix until completely blended.
Crush the mini eggs and add them and the semi sweet chocolate chips into the dough.
Refrigerate dough for 15 to 30 minutes.
Preheat oven to 350℉.
Drop tablespoon sized balls of dough onto a cookie sheet lined with parchment paper, leaving two inches between each dough ball. Top with extra crushed up mini eggs.
Bake for 9-12 minutes (depending on your oven), or until edges are just slightly brown. Do not over bake.
Remove from oven, top with even more crushed mini eggs if desired, allow to cool slightly, then transfer to cool surface or baking rack to cool completely.

Notes

If dough is firm and your kitchen is cool, you can skip refrigerating the dough.

Be careful not to crush the candy up too much. You want large enough chocolate chunks for best flavor.

Be careful not to over bake cookies. They will firm up as they cool.

Nutrition