Chunky Mini Egg Cookies perfect for Easter. These big, New York-style cookies are filled to the brim with Cadbury Mini Eggs and chocolate chips. They’re quick and easy to make. There’s no chilling the dough so they’re ready in 30 minutes.
Hello Easter! ❤️ And hello Easter cookies! These New York-style Mini Egg Cookies are big, buttery and oh-so-tasty. They’re filled with chocolate chips and crunchy Cadbury Mini Eggs.
You don’t need to chill the dough, so they’re ready to eat in just 30 minutes.
If you have leftover Easter eggs or you’re craving a festive Easter dessert, these Cadbury Mini Egg Cookies are a MUST. The whole family will love them!
Why you will love this recipe
- Thick and chunky: This recipe will makes thick New York-style cookies.
- Easter chocolates: These cookies are filled with Easter eggs and chocolate chips. You can use any chocolate Easter eggs you like!
- No chilling the dough: You don’t have to chill the cookie dough or take the butter out of the fridge ahead of time.
- Fast to make: My Mini Egg Cookies are ready to eat in just 30 minutes.
I cannot get enough of these buttery cookies. Y’all know I’m obsessed with cookies, especially big, thick, New York-style ones. My chewy Chocolate Chip Cookies are still one of my most popular recipes – and they’re on repeat in my house.
So when I wanted to make an Easter-themed cookie to start my Easter baking, I knew just where to start.
Just like my favourite M&M Cookies, these Cadbury Egg Cookies start with cold butter.
Warm butter is the number one reason why cookies spread too much in the oven, so starting with cold butter means less spreading AND we don’t have to worry about chilling the dough.
We use brown sugar for extra flavour. Brown sugar has molasses in it so it gives a mild caramel-like flavour and a stunning golden brown colour, not to mention an extra chewy texture.
Our mix-in’s include chocolate chips and oodles of smashed Cadbury Mini Eggs. A sprinkling of salt makes these cookies complete.
Think sweet and salty, big and buttery, chewy and chocolatey. Perfect for your next Easter celebration!
You only need a handful of basic ingredients to make these Mini Egg Cookies, including plenty of Cadbury Mini Egg Easter eggs.
Here are the key ingredients, including any substitutions you can make. The
- Unsalted butter: We want COLD butter for this recipe, so don’t worry about getting the butter out of the fridge ahead of time to bring it to room temperature. If you want to use salted butter, simply omit the salt included in the recipe.
- Brown sugar: Brown sugar not only adds sweetness but flavour, moisture and colour. I recommend using light brown sugar.
- Plain flour: You’ll need plain flour or all purpose flour.
- Mini Eggs: I love using Mini Cadbury Eggs but you can use any mini chocolate eggs you like.
- Chocolate chips: For an extra pop of chocolate, add a handful of chocolate chips. I’ve used milk chocolate chips, but you can use white chocolate chips, dark chocolate chips – or any kind of chips you like!
- Sea salt: Make these cookies complete by sprinkling over a generous amount of sea salt. I like to use sea salt flakes for the perfect blend of sweet and salty!
See recipe card below for a full list of ingredients and measurements.
Why do we use cold butter?
Butter is one of the main reasons why cookies spread in the oven. As cookie dough heats in the oven, the butter inside the cookie melts, causing the dough to spread as it bakes. The warmer the butter = the more the cookies will spread.
This is why many cookie recipes that use room temperature or softened butter require you to chill the dough before baking. This allows the butter to firm up slightly – after becoming very warm from all the mixing.
Keep in mind, that we want cookies to spread, but only the right amount.
Years ago, when I was testing my Levain Cookie recipe, I discovered an even better way to make thicker, New York-style cookies – starting with cold butter.
It means the butter never gets the chance to warm up too much and it, therefore, reduces your chance of flat cookies. It also means you can bake the cookies straight away without any chilling. Win win.
However, if you would prefer to use room temperature butter, you absolutely can! I just recommend chilling the cookie dough for at least 30 minutes before baking to prevent excess spreading.
How to make Mini Egg Cookies
You’ll love how easy it is to make these Easter Egg Cookies from scratch. You will need an electric mixer. Since we are using cold butter, I recommend using a stand mixer fitted with a paddle attachment.
Here’s a step-by-step guide on how to make them. The full instructions are included in the recipe card below.
Step 1: In a large bowl or the bowl of a stand mixer, add butter and sugars. Mix using an electric mixer on medium speed just until combined and creamy.
Step 2: Add vanilla, egg and egg yolk. Mix again on medium speed just to combine.
Step 3: Add dry ingredients and mix again briefly just until a soft cookie dough forms.
Step 4: Finally, stir through crushed mini eggs and chocolate chips.
Step 5: Portion out cookie dough (roughly 2 tablespoons each) into balls. Place on prepared baking sheets, leaving room for cookies to spread.
Step 6: Bake for 12 minutes or until golden brown. Sprinkle the top of the cookies with sea salt. Leave to cool completely.
Frequently asked questions
Yes of course! I love using Cadbury Mini Eggs but you can use this cookie recipe as the base for your favourite Easter eggs.
You can either roughly chop them using a large straight knife or pop them in a freezer bag and bash them with a rolling pin. It’ll only take a couple of minutes and it’s quite therapeutic!
Absolutely. Roll your cookie dough into balls and place them on a large baking tray. Cover with plastic wrap and chill in the fridge until you are ready to bake. Leave them at room temperature for 15-30 minutes to thaw before baking. Alternatively, you can freeze the cookie dough balls. Then just bring them back to room temperature before baking as per instructions below.
These cookies are designed to spread out in the oven naturally – but not too much. Spreading is often affected by the temperature of your butter, so try not to over-mix the cookie dough (mixing makes the butter warmer and warmer). Next time, attempt to bake one tester cookie first. If it spreads too much, chill the cookie dough for 30 minutes and then try again.
Deliciously thick and chunky Mini Egg Cookies.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) Cadbury Mini Egg Easter eggs, roughly chopped
- 75 grams (1/2 cup) chocolate chips
- Sea salt, for sprinkling
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over-mix.
- Add flour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped Mini Eggs and chocolate chips, and beat briefly.
- Scoop out cookie dough using a medium cookie scoop (roughly 2 tablespoons per cookie) and place balls on prepared oven trays, leaving room for the cookies to spread.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt before serving.
Cold butter: If you don’t have a stand mixer, and don’t feel your hand mixer can work with cold butter, feel free to use room temperature butter. Follow the recipe as is but after you scoop and roll the cookie dough balls, cover and chill them for 30 minutes before baking.
Mini Eggs: If you prefer, you can swap the Mini Eggs for your favourite mini Easter eggs.
Make ahead: You can make your cookie dough ahead of time and store it in the fridge or freezer. Once you’ve made the cookie dough, scoop and roll into balls and then place in an airtight container in the fridge or freezer. Chill until you are ready to bake. Bring the cookie dough back to room temperature before baking.
Cookies spreading: If you have issues with your cookies spreading too much, consider chilling the dough before baking. Over-spreading is often the result of butter that is too warm, so try not to over-mix the cookie dough (as you are making the butter warmer and warmer). Attempt to bake one tester cookie. If it spreads too much, chill the cookie dough for 30 minutes and then try again.