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. If you are baking with your kids, 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.

Why You'll These Cookies

No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

Perfect texture. These thick cookies have a chewy centre with slightly crispy edges.

Perfect Easter baking. I love all the colours of Easter, the cookies are gorgeous and so festive!

How to Make These Easter Mini Egg Cookies

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

Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.

In a large bowl 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, baking powder, and salt.

Add dry ingredients into wet and mix until just combined. Fold in the crushed mini egg chocolates.

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. Top each cookie dough with some extra crushed mini eggs.

Bake for 10-12 minutes or until cookies the bottoms of the cookies are golden brown. The cookies will still soft. Let them cool to room temperature on the baking pan before moving.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

STORING THE COOKIES

Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can! Scoop 1.5 tbsp sized balls and bake for 9 minutes until the bottoms are golden brown.

f you make these Easter mini egg cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

More Easter Recipes to Love

• Easter Mini Egg Brownies
• Easter Monster Cookies
• Chocolate Mini Egg Cookies
• Carrot Cake Loaf with Cream Cheese Frosting
• Melting Moments Flower Cookies
• Carrot Cake Cupcakes with Cream Cheese Frosting

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Course dessert, Holiday

Cuisine American, Canadian

Servings 18 large cookies

Ingredients

  

• 3/4 C salted butter at room temperature
• 1 C brown sugar
• 1/2 C white sugar
• 2 tsp vanilla extract
• 1 large egg + 1 egg yolk
• 2 C all purpose flour spooned and levelled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 C chocolate mini eggs plus extras for topping the cookies

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.
• Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.
  1 C chocolate mini eggs
• In a large bowl cream together butter and sugars until light and fluffy. I mix mine for about 3 minutes.
  3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
• Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
  2 tsp vanilla extract, 1 large egg + 1 egg yolk
• In a second bowl whisk together flour, baking soda, baking powder, and salt.
  2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
• Add dry ingredients into wet and mix until just combined.
• Fold in the crushed mini eggs.
  1 C chocolate 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.
• Top each cookie dough with some extra crushed mini eggs.
• Bake for 10-12 minutes or until cookies the bottoms of the cookies are golden brown.
• The cookies will still soft. Let them cool to room temperature on the baking pan before moving.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

Store in an airtight container at room temperature. 

If making smaller cookies cook for 8-10minutes. 

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