I strongly believe that Easter candy is the best candy there is. Every year I look forward to it coming out so I can stock up! I love so much of it, but the mini eggs are one of my absolute favorites. I love the crunchy candy shell and the rich chocolate inside. And these Mini Egg Cookies are such a fun and super simple way to take this incredible Easter candy to the next level - no mixer needed!
Mini Egg Cookies are the perfect easy homemade treat for Easter baskets, or you could even use the holiday version (the Cadbury brand calls them snowballs) for your Christmas cookies. The rainbow ones are a great year-round option, and could be a fun Pride treat too! If you love Easter treats, you'll love these Cocoa Pebbles Treats with Mini Eggs and these Creme Egg Stuffed Cookies.
Why this Recipe Works
Mini Egg Cookies are similar to chocolate chip cookies, but using this fun Easter candy instead of chocolate chips adds such an incredible flavor and a wonderful texture. Plus, the mini eggs add a fun pop of festive color and sweet, gooey chocolate in every bite.
Ingredients and Notes
Egg Yolk - Egg yolks add a little bit of extra richness to these easy cookies while also contributing to the perfect chewy texture.
Cornstarch - Cornstarch is my favorite way to make cookies a little extra soft and chewy.
Mini Eggs - Any brand of mini eggs should work in these Mini Egg Cookies. Cadbury Mini Eggs are my go-to, but I've seen Hershey's brand, I believe Lindt has a version, Terry's has an orange flavored version - whatever you like should work great! Just be sure you're using the solid chocolate eggs with a hard shelled candy coating.
Substitutions and Variations
Cornstarch - While the cornstarch gives the cookie dough a more velvety soft texture, it can be replaced with additional flour if needed.
Mini Eggs - You can use the milk chocolate, dark chocolate (sometimes called Royal Dark), rainbow, Christmas (sometimes called Snowballs), or any other flavor of mini eggs you can find! Just make sure they are not any of the filled eggs or filled chocolates. Using a filled egg such as a creme egg will cause your cookies to spread.
Brown Butter - Instead of just melting the butter, continue letting it heat for a bit until it's browned butter for extra flavor. I would suggest adding an extra tablespoon or two of butter to account for the extra evaporation since the butter is heated for longer.
How to Make this Recipe
Step 1: Combine melted butter and brown sugar.
Step 2: Add the egg, yolk, and vanilla and mix until well combined.
Step 3: Mix in the flour, baking soda, baking powder, salt, and cornstarch and stir until almost combined.
Step 4: Stir in the crushed mini eggs until well distributed and the dry ingredients are fully incorporated.
Step 5: Form balls of dough, about one heaping tablespoon in size, and bake on a parchment-lined baking sheet at 375℉ for 8 minutes till golden brown and they may look slightly underbaked in the center.
Step 6: Cool on the pan for 3-5 minutes, then move to a wire rack to cool completely. Enjoy!
Recipe FAQs
They can be left whole, but by crushing them you can more evenly distribute them in the cookie dough. I also think the variety of sizes with some whole mini eggs and some smaller pieces makes them extra chunky and gives these Mini Egg Cookies the best texture!
Set some pieces of the Easter candy aside and don't mix them all into the dough. Then you can press the extra pieces into the top of each dough ball to ensure there are visible pieces of mini egg in every cookie showcasing the lovely pop of pastel!
The Cadbury Mini Eggs are mostly accessible around Easter, however, I usually stock up after Easter when they're on sale. They are also available as Snowballs during the Christmas season. Because Easter and Christmas candies are put out so much earlier these days, at least in the U.S., you shouldn't have too much time between seasons where the seasonal versions are not available! But during that time you could substitute any candy-coated chocolate such as m&ms.
Tips & Tricks
Tip #1: Mini eggs are difficult to chop, so if you attempt to chop them, do so carefully. You may need to chop them one egg at a time. I would suggested instead putting the eggs in a sealed baggie with all the air removed and bang them with a rolling pin. This will create a variety of sizes of egg pieces, some staying whole which gives the Mini Egg Cookies a fun variety. They can also be used whole, but smaller pieces help ensure the cookie dough is loaded with mini egg in every bite.
Tip #2: The cookie dough may seem a little too soft when first formed. Let it sit for 5-10 minutes and it will stiffen up and hold it's shape.
Tip #3: These Mini Egg Cookies may seem slightly underbaked in the middle when taking them out of the oven. That's what you want! They will continue to bake as they cool on the hot cookie sheet.
Tip #4: If you've ever wondered why your cookies don't look like the pictures you see, use the open top of a glass or a round cookie cutter to scoot the cookies in a circular motion as soon as they come out of the oven. This will result in perfectly round cookies every time, and I think this adds a nice touch of crinkle to the tops of the cookies as well.
Storage Tips
- Mini Egg Cookies can be stored in an airtight container at room temperature for about a week.
- The dough can be rolled into balls and stored in the fridge for up to 2 days, and can be baked straight out of the fridge. Just make sure you don't put a cold baking sheet into a hot oven - transfer the cookie dough balls to a room temperature baking sheet.
- To bake later, the cookie dough balls can be frozen on a baking sheet for about an hour, and then moved to a freezer-safe zip top baggie and stored in the freezer. They can be baked from frozen, just add a minute or two to the bake time.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Mini Egg Cookies
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 1 ½ sticks butter melted
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt
- 2 teaspoons cornstarch
- 1 ¼ cups crushed mini eggs 9 oz bag
Instructions
- Preheat the oven to 375℉ and line a couple baking sheets with parchment paper.
- Combine the butter and brown sugar.1 ½ sticks butter, 1 cup brown sugar
- Add the egg, egg yolk, and vanilla, and mix until well combined.1 egg, 1 egg yolk, 2 teaspoons vanilla
- Add the flour, baking soda, baking powder, salt, and cornstarch, and mix until almost combined.1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons kosher salt, 2 teaspoons cornstarch
- Stir in the crushed mini eggs and mix until evenly distributed and the dry ingredients are fully incorporated.1 ¼ cups crushed mini eggs
- Form balls of dough, about 1 heaping tablespoon each, and place a couple inches apart on the parchment lined baking sheet.
- Bake for 8 minutes, cool 3-5 minutes on the baking sheet, then move to a wire rack to cool completely. Enjoy!
Liz Pollio says
I love a good chocolate chip cookie, but these are even better! The flavor from the mini eggs really takes these to a whole new level!