Posted Mar 03, 2023, Updated Mar 18, 2024 This spring I decided to take my favorite store-bought Easter candy and use them instead of chocolate chips in the best chocolate chip cookies – and the result was these epically delicious mini egg cookies (also try these mini egg brownies and bunny bait)! Many people swear by the Cadbury mini eggs, and I’ll admit I was a die-hard fan too – until I tried the Lindt mini eggs. They are larger, and more delicious and they aren’t made with any food dies. They are all around better, and if you have the opportunity this season, you definitely need to try a bag and do a taste test to decide for yourself which mini egg reigns supreme. But either way, both varieties taste incredible in this mini egg cookies recipe!
Mini Egg Cookies: Ingredients & Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour. Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. Salted Butter. Unsalted butter can be used in place of salted butter. Granulated sugar. I recommend using organic cane sugar or regular white sugar. Light brown sugar. Dark brown sugar works great in place of light. Mini Eggs. Like I stated above, I prefer the Lindt mini eggs over Cadbury Mini Eggs – but both work well in this recipe!
How to Make Mini Egg Cookies
These mini egg cookies are easy to make and the dough doesn’t need to be chilled! We’ll walk through the process step-by-step, and don’t forget to watch the video.
Begin by combining the dry ingredients except for the sugars, then set them aside.
Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Next, add the egg and vanilla and beat until combined.
Then, add the dry ingredients and beat on medium speed to combine.
Next, add the mini eggs and stir until evenly distributed throughout the dough. I suggest coarsely chopping the eggs so there are bits of them in every bite!
Use a 1.5 to 2 tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet.
Then, bake the mini eggs cookies in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Do not overbake. The cookies won’t look fully done and that is exactly how they should look (just like this chocolate chip cookie recipe).
Then, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Store
Once cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these mini egg cookies two ways:
Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
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