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 bake, these cookies are a MUST.
why you will love this recipe
- It makes thick, New York-style cookies
- They’re filled with Easter eggs and chocolate chips
- No chilling the dough
- Ready to eat in just 30 minutes
recipe testing
I cannot get enough of these buttery cookies. Y’all know I’m obsessed with cookies, especially big, thick, New York-style ones. My chunky 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, I knew just where to start.
Just like my favourite M&M Cookies, these Mini 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 only 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.
what you will need
You only need a handful of everyday ingredients to make these Mini Egg Cookies, including plenty of Cadbury Mini Egg Easter eggs. Here’s exactly what you need:
- Unsalted butter: We want COLD butter for this recipe, so don’t worry about getting the butter out of the fridge ahead of time.
- Brown sugar: Adds sweetness, flavour and moisture.
- Vanilla extract
- Egg
- Plain flour: Or all purpose flour.
- Baking soda
- Mini Eggs: Or mini Easter eggs of your choosing.
- Chocolate chips
- Sea salt
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.
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.
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.
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.
Yes you can. Although, I prefer to freeze the cookie dough and bake the cookies fresh. Fresh is usually best in my book!
more easter bakes
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Let’s Bake
Mini Egg Cookies
Deliciously thick and chunky Mini Egg Cookies.
Ingredients
- 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
Instructions
- 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, roughly 2 tablespoons per cookie, and place 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.
Notes
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.
Nutrition Information
Jane C says
I made these cookies for Easter and everyone LOVED them!! They are thick and chewy with crisp edges and chocked full of chocolate. Whats not to like!!?? Getting cold butter to combine with a cold egg took patience, but the results were worth it. I let my dough rest in the fridge for 40 minutes before baking and the results were delicious!! Thank you for yet another great recipe!!
★★★★★
Jessica Holmes says
Yay! I’m so glad to hear that Jane!
Josh says
Loved these!
★★★★★
judith says
Dear jessica and all bakers
Thank you so much for choosing to post the mini egg cookies in time. I am baking for Charity as we open our garden during the spring. I started making a double batch but because I get a bit board in the kitchen after hours of baking and cooking I listen to Audiobooks. Somehow I swiped your recipe ( having to stop the Audiobook when I use the mixer ) and changed it to the Mini Egg Brownies. I only noticed once I had added the six eggs ( double portions) and realised that I only needed two eggs! Needless to say that what followed can not be transcribe here but the resulting 40 large cookies were absolutely perfect.
Thank you so much for your hard work.
Jessica Holmes says
Ooh no! Haha I can totally understand how that could happen, but I’m sooo glad it worked out in the end Judith!