Mini Egg Cookies Recipe – Easy, Festive & Perfect for Spring Baking!
Looking for the perfect spring dessert that’s fun, festive, and incredibly easy to make? These Mini Egg Cookies check every box! With crispy edges, soft centres, and colourful candy-coated chocolate eggs in every bite, they’re a joyful addition to your seasonal baking lineup. Whether you’re hosting an Easter brunch, planning a family get-together, or just craving something sweet and cheerful, this recipe delivers on both taste and presentation.
What makes these cookies so irresistible? It’s the combination of classic dough for chocolate chip cookies and the crunch of mini chocolate eggs that melt slightly into the batter—giving you gooey, rich bites with a satisfying snap. Plus, they’re freezer-friendly, kid-approved, and ideal for gifting. You don’t need special tools or baking expertise—just your favorite mixing bowl, a baking sheet, and a little spring spirit. 🌸🍪
These cookies are not only perfect for Easter dessert tables but also work well as a fun afternoon baking project with kids. You can easily adapt the recipe with your favourite mix-ins, or you can try using different chocolate candies for a twist. Make a double batch—trust us, they disappear quickly!
✨ Want to round out your spring menu? Pair these Mini Egg Cookies with our refreshing Strawberry Spinach Salad with Balsamic Glaze for a light start, or enjoy them after a savoury Lemon Herb Grilled Chicken dinner. Whether you are planning in advance or preparing something quickly, these cookies represent a delightful recipe that is sure to be enjoyed by all.
These cookies are also a great activity for kids — let them press the mini eggs into the dough or package them up as gifts for teachers and friends. For an extra touch, drizzle with melted white chocolate or sandwich two together with frosting in the center!
🍪 Mini Egg Cookies
Ingredients
Method
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Chocolate: Gently fold in the chopped mini chocolate eggs and semi-sweet chocolate chips until evenly distributed.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For a festive touch, press a few whole mini chocolate eggs into the tops of the cookies immediately after baking.
- Ensure your butter is softened to room temperature for optimal creaming.
- To achieve uniform cookies, use a cookie scoop for consistent sizing.
- Recommended affiliate link: Silicone Baking Mats – Ideal for even baking and easy cleanup
