Easter Mini Egg Cookies

Easter Mini Egg Cookies

Easter mini easter egg cookies are the perfect Easter dessert. These no chill chewy cookies are loaded with mini egg chocolates. They’re colourful, pretty, and so festive!

Who doesn’t love mini eggs? I get so excited as soon as I see them hit the grocery store shelves. My two kids 2 and 4 years old were thrilled to bake with them. My 2 year old girl now refers to them as baking eggs when she wants one to snack on.

If you are baking with your kids too I recommend making sure you have so extras around because a lot of mini eggs did get eaten before making it into the cookie dough.

Mini Egg Cookies

How to Make These Easter Mini Egg Cookies

Preheat oven to 350 F and line baking sheets with parchment paper.

Place the 1 & 1/4 C of mini eggs inside a zip lock bag and crush the eggs in half. In a separate zip lock bag crush the 1/4 C of mini eggs in half as well, these are the eggs you will use to top the cookies. Set both bags aside.

crushed mini chocolate eggs

In a large bowl or stand mixer cream together butter and sugars until light and fluffy. I mix mine for about 3 minutes. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, and salt. Add dry ingredients into wet and mix until just combined. Fold in the 1 and 1/4 cup of crushed mini eggs.

easter mini egg cookie dough

Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Using the remaining 1/4 cup of mini eggs, add extra chocolate to the top and upper sides of the cookie dough ball.

mini egg cookie dough balls

Bake for 10-12 minutes or until cookies are golden brown on the edges. The cookies will still seem raw in the middle but will set while cooling. Cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.

easter mini egg cookies

TIPS FOR PERFECT MINI EGG COOKIES

Use parchment paper to line your pans. Using cookie spray or butter will make the cookies greasy.

Have fresh baking soda, if it is old and stale cookies will be flat.

Do not use melted butter, if anything you want your butter to be on the colder side. Using melted butter will cause the cookies to spread to much and become flat.

Use room temperature eggs. Eggs at room temperature break down easier and incorporate better into the dough.

If you forget to take your eggs out ahead of time run them under warm water for a few minutes to heat them up.

If heating butter in the microwave to soften it first cut it into small pieces, heat for 12 seconds, and touch with finger. You should be able to easily poke into it. If not heat for another few seconds. It is better to be slightly cold than melted.

For chewy cookies do not over bake. Cookies may still seem soft in the middle but will harden up after cooling. Once edges are browning the cookies are done.

Chewy Easter Mini Egg Cookies

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Easter Mini Egg Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Easter Recipes to Love

Easter Mini Egg Cookies

Jessie M
Easter mini easter egg cookies are the perfect Easter dessert. These no chill chewy cookies are loaded with mini egg chocolates.
Prep Time 15 mins
Cook Time 11 mins
Servings 18 large cookies

Ingredients
  

  • 3/4 C butter softened **see notes**
  • 1 C brown sugar
  • 1/2 C white sugar
  • 2 tsp vanilla extract
  • 1 large egg + 1 egg yolk at room temperature
  • 2 C all purpose flour spooned and levelled
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 & 1/4 C mini eggs plus about another 1/4 C for topping the cookies

Instructions
 

  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Place the 1 & 1/4 C of mini eggs inside a zip lock bag and crush the eggs in half . See picture above. In a separate zip lock bag crush the 1/4 C of mini eggs in half as well, these are the eggs you will use to top the cookies. Set both bags aside.
  • In a large bowl or stand mixer cream together butter and sugars until light and fluffy. I mix mine for about 3 minutes.
  • Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
  • In a second bowl whisk together flour, baking soda, and salt.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in the 1 and 1/4 cup of crushed mini eggs.
  • Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies.
  • Using the remaining 1/4 cup of mini eggs, add extra chocolate to the top and upper sides of the cookie dough ball.
  • Bake for 10-12 minutes or until cookies are golden brown on the edges. The cookies will still seem raw in the middle but will set while cooling. Cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
  • Enjoy!

Notes

**If heating butter in the microwave to soften it first cut it into small pieces, heat for 12 seconds, and touch with finger. You should be able to easily poke into it. If not heat for another few seconds. It is better for the butter to be be slightly cold rather than melted. DO NOT USE MELTED BUTTER
If you forget to take your eggs out ahead of time run them under warm water for a few minutes to heat them up.
Store in an airtight container at room temperature. 
If making smaller cookies cook for 8-10minutes. 
Keyword best mini egg cookie recipe, chewy mini egg cookies, chocolate mini egg cookies, easter, easter cookies, easter desserts, easter recipes, how to make mini egg cookies, mini egg cookies


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