Easter Egg Cookies Recipe

Easter egg cookies are undoubtedly one of the best desserts you can make for the holiday. These cookies would be great to go inside of the kiddos' Easter basket, or they would be a wonderful addition to serve with brunch. The cookies boast a sweet, chewy batter, and the addition of Cadbury mini eggs and chocolate chips live up to any chocolate lover's expectation.

Recipe developer Ting Dalton of Cook Simply came up with this wonderful recipe, and she has a good story behind why she did. "My kids love cookies and Mini Eggs, so this is the perfect combination, and it's really simple to make," Dalton shares. These cookies are great for kids and adults, and they will absolutely leave you wanting more. "These Easter egg cookies are deliciously sweet and moreish. Crispy on the outside, and gooey in the middle, these cookies are super easy to make," Dalton says. "My kids love making these with me, as they get to snaffle some of the eggs too!" There's nothing better than family activities around the holidays, and we think you'll have a blast baking these cookies with some loved ones.

Gather the ingredients for Easter egg cookies

For this recipe, you will need some unsalted butter, soft brown sugar, white sugar, an egg, vanilla extract, all-purpose flour, baking powder, bicarbonate of soda (AKA baking soda), salt, milk chocolate chips, and Cadbury mini chocolate eggs.

Melt the butter and beat with sugars

Let's get down to business! Grab the butter and heat in 20-second intervals in the microwave. Make sure to check between each interval, so the butter doesn't burn. Cover the bowl with a paper towel or something similar, to prevent butter from splattering all over your microwave.

Next, take out a large bowl and add the butter, brown sugar, and white sugar, and use a hand mixer to combine. "Absolutely, you can mix by hand using a wooden spoon; it will take a little longer and more effort, however," Dalton shares. Mix the three ingredients together until fluffy.

Add the egg and other ingredients to batter

There are still a few more items that need to go into the batter. Add the egg and vanilla extract and mix until smooth. Then, toss in the flour, bicarbonate of soda, baking powder, and salt. Continue mixing everything to form the cookie dough.

Add the mini eggs to the batter

Add the mini eggs and chocolate chips to the batter, and be sure to mix thoroughly, so the eggs are evenly combined in the dough. "You can use other chocolate eggs if you don't have access to Cadbury's Mini Eggs," Dalton shares. You can also cut-up chocolate pieces instead of chocolate chips. 

Use a tablespoon to measure each cookie and form the dough into balls. Place the dough balls on a flat baking tray and pop them in the freezer for about 20 minutes. Alternatively, you can place them in the fridge for about an hour. This will help the cookies firm up.

Preheat the oven and bake the cookies

Once you're near the end of the chill time, preheat the oven to 300 F. Remove the cookies from the freezer or fridge and space them evenly onto a lined baking tray. Due to the number of cookies, you will need to bake in batches since the cookies will spread out as they bake.

Pop the cookies into the oven for 15 minutes. "To get a nice golden color, it does need around 15 minutes, but if you turn up the heat a little, they should be done and lovely and gooey around 10 minutes," Dalton notes. 

Let the cookies cool and serve

Once you remove the cookies from the oven, let them cool and harden. Then, transfer the cookies to a wire rack to finish cooling. "The cookies can be served with a cup of tea or a glass of cold milk, and it is impossible to have just one," Dalton notes. Who doesn't love cookies and milk?

Leftovers will keep but not for too long. "These are wonderful served warm, but you can keep these Easter cookies in an airtight container for up to 3-4 days," Dalton shares. Perfect for an Easter Sunday treat, these cookies are sure to delight the whole family.

Easter Egg Cookies Recipe
4.9 from 32 ratings
These Easter egg cookies feature Cadbury mini eggs, and they look just as wonderful as they taste.
Prep Time
Cook Time
Easter egg cookies in a stack
Total time: 30 minutes
  • 1 stick unsalted butter, melted
  • 1 cup soft brown sugar
  • ½ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ½ cup milk chocolate chips
  • 1 ¼ cup Cadbury Mini Eggs, ½ roughly chopped and the rest whole
  1. Melt the butter in a small bowl in the microwave in 20 seconds bursts. Cover as it will splatter.
  2. In a large mixing bowl or stand mixer, use a hand mixer to beat the melted butter, brown sugar, and white sugar until light and fluffy.
  3. Add the egg and vanilla and beat until smooth.
  4. Then add the flour, bicarbonate of soda, baking powder, and salt. Mix to form a cookie dough.
  5. Add the Mini Eggs and chocolate chips and mix thoroughly so the eggs are evenly combined in the dough.
  6. Using a tablespoon, scoop the cookie dough and form balls. Put them on a flat baking tray and pop them in the freezer for 20 minutes or in the fridge for an hour until they firm up.
  7. Preheat the oven to 300 F.
  8. Once ready to bake, space the balls evenly put on a lined baking tray. You may need to do these in batches as the cookies will spread out.
  9. Bake for 15 minutes, and let the cookies cool and harden before transferring them to a wire rack to cool completely.
Calories per Serving 220
Total Fat 9.6 g
Saturated Fat 5.3 g
Trans Fat 0.3 g
Cholesterol 98.5 mg
Total Carbohydrates 29.1 g
Dietary Fiber 0.5 g
Total Sugars 19.6 g
Sodium 148.6 mg
Protein 4.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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