Tag: easter cookies

Easy Chewy Easter Sugar Cookies

Easy Chewy Easter Sugar Cookies

Easy chewy Easter sugar cookies require no chill time, use simple ingredients, and come together so easily. Best of all they tastes amazing and look gorgeous topped with Easter coloured sprinkles! Sometimes you don’t have time to make elaborate Easter cookies, these are just as 

Easter Monster Cookies

Easter Monster Cookies

These thick and chewy Easter monster cookies are not only delicious but easy to make. Full of peanut butter, oats, chocolate chips, and chocolate mini eggs. Perfect for Easter and Spring baking. If you’ve never had a monster cookie you definitely have to give it 

Chocolate Mini Egg Cookies

Chocolate Mini Egg Cookies

Chocolate mini egg cookies are big , soft, and chewy chocolate cookies loaded with chocolate Easter mini eggs. This recipe requires no chilling and is easy to make. Perfect for Easter baking.

WHY YOU’LL THESE Mini Egg COOKIES

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

Mini eggs. Who doesn’t love mini eggs? They’re great on their own, but even better in cookie form.

Perfect texture. These cookies are fudgy and chewy, just like a chocolate cookie should be!

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

chocolate mini egg cookies

Step by Step 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.

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.

dry and wet ingredients for the cookies

Fold in the crushed mini egg chocolates.

add the crushed mini eggs into the chocolate 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. Top each cookie dough with some extra crushed mini eggs.

chocolate mini egg cookies dough

Bake for 10-11 minutes or until the edge of the cookies are set. Cookies will look under done but will stiffen up after cooling down. The cookie spread. To fix take a round cookie cutter/glass slight large than the cookies, place around the cookie and gently swirl to get the cookie round again.

Let the cookies cool to room temperature on the pan before moving.

chocolate mini egg cookies

What Kind of Mini Eggs Should I Use?

It doesn’t matter what brand of mini eggs you use. I use both Cadbury and Hershey and both are great. You just want to make sure to use chocolate mini eggs.

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 8-9 minutes.

chocolate mini egg cookies

If you make these chocolate 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

Chocolate Mini Egg Cookies

Jessie M
Chocolate mini egg cookies are big , soft, and chewy chocolate cookies loaded with chocolate Easter mini eggs. This recipe requires no chilling and is easy to make. Perfect for Easter baking.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course dessert, Holiday
Cuisine American, Canadian
Servings 14 large cookies

Ingredients
  

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

Instructions
 

  • Preheat oven to 350 F and line baking sheet with parchment paper.
  • Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.
    1 C mini chocolate 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, 1/2 C brown sugar, 1/2 C white sugar
  • Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
    1 large egg plus 1 egg yolk, 1 tsp vanilla extract
  • In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
    1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
  • Add dry ingredients into wet and mix until just combined.
  • Fold in the crushed mini eggs.
    1 C mini chocolate 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, they spread.
  • Top each cookie dough with some extra crushed mini eggs.
  • Bake for 10-11 minutes or until the edge of the cookies are set. Cookies will look under done but will stiffen up after cooling down.
    The cookies spread. To fix, take a round cookie cutter/glass slight large than the cookies, place around the cookie and gently swirl to get the cookie round again.
  • Let the cookies cool to room temperature on the 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.
Keyword chewy, chocolate cookies, chocolate mini egg cookies, easter, easter cookies, easter desserts, mini egg cookies, mini eggs
Carrot Cake Cookies

Carrot Cake Cookies

These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting! If you love carrot cake these cookies are perfect for you! They’re easier to make than a traditional carrot cake, take less time to bake, 

Melting Moments Flower Cookies

Melting Moments Flower Cookies

Melting moments flower cookies have a light texture, pretty, and melt in your mouth! The taste is similar to shortbread. They’re perfect for spring and Easter themed desserts. I have to say these cookies might just be the cutest thing I have ever baked! I 

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. 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!

easter mini egg cookies

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.

wet and dry cookie ingredients

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

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

easter mini egg cookies dough

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.

the best easter mini egg cookies

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.

easter mini egg cookies

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 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
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. 
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