Enjoy your favorite Easter candy in a soft and chewy cookie! Mini Egg Cookies are easy to make and the perfect dessert for the holiday.
I don’t know about you, but I go out of my way to find a few bags of Cadbury mini eggs when they start putting them out in stores. Generally, I eat them way before Easter (oops), and then I go back and pick up a few more! The rich chocolate and the crispy outer shell are irresistible, and mini eggs are a fantastic addition to cookies, or to decorate cakes and cupcakes for the Easter season.
These sweet mini eggs cookies are super soft because they have a super-secret ingredient! Corn starch gives these mini eggs cookies extra stability so that they are thick and chewy. This soft-baked cookie dough, wrapped around crispy chocolate eggs, makes the most amazing Easter cookies!
Bake up a batch of mini egg cookies to take to your family’s Easter brunch, or send them to school before spring break. Everyone loves these!
If you like soft and chewy cookies, you should make my Soft Orange Cookies next. Banana Pudding Cookies also have a lovely chewy texture.
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Why You’ll Love This Mini Eggs Cookie Recipe
- Super Soft and Chewy Cookies: The addition of a secret ingredient (it’s corn starch!) turns these cookies into a soft-baked version that has the perfect chewy texture.
- Fun for Easter: There aren’t too many easter cookie recipes out there, but adding chopped mini eggs to cookies is a great and easy way to make them!
- Easy Step-by-Step Recipe: The dough for mini egg cookies comes together quickly in one bowl and with common baking ingredients. Follow along with the steps and the pictures, you’ll see how easy this recipe is.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Softened, unsalted butter is the right choice when making cookies. This way we can be sure that the cookie dough doesn’t have too much salt in it.
- Sugar: Granulated Sugar makes these cookies perfectly sweet.
- Egg: Allow the egg to come to room temperature before mixing it in. It makes a difference!
- Pure Vanilla Extract: Vanilla extract is the right flavor for these simple cookies.
- Cornstarch: The secret ingredient to making soft and chewy cookies is cornstarch (or cornflour, depending on where you live).
- Flour, baking soda, salt: The rest of the dry ingredients.
- Mini Eggs: The iconic Easter Cadbury Mini Eggs are the star of this cookie! Chop them up into smaller pieces to add into the dough. Then use whole mini eggs or roughly chopped ones to top the cookies.
How to Make Mini Eggs Cookies
These cookies are so simple to make, and you only need one bowl!
- Make the Dough: In the bowl of a stand mixer (or in a bowl with a hand mixer), cream the butter with sugar until light and creamy. Then add the egg and vanilla and mix until smooth. Add the flour, cornstarch, baking soda, and salt, and continue mixing until just combined.
- Roll: Fold in the chopped mini eggs. Using a small cookie scoop, scoop out cookie dough balls and roll them between your hands to create round, smooth, even balls. Chill in the fridge for at least one hour, and up to overnight.
- Bake: Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper or a Silpat. Place chilled cookie balls on a cookie sheet 2 inches apart. You can add some mini eggs on top at this stage, or after baking. Keep in mind that they crack when they’re baked. Bake for 12 minutes.
- Decorate: Remove the cookies from the oven, and while they are still warm, decorate them with more cadbury mini eggs. Cool for 5 minutes on the cookie sheet, then move to a wire rack to cool completely.
Recipe Tips
The Dough Needs to Chill: Be sure to leave yourself enough time to let the dough balls chill. If you skip this part, the cookies will spread way too much.
Make Ahead: Since the dough needs to chill, you can make the dough up to a day ahead of time and leave it in the fridge until you’re ready to bake!
When to Add the Eggs: You can add the whole or halved mini eggs to the tops of the cookies either before or after baking. If you add them before, the shells will crack in the oven. If you add them after, they stay smooth. It’s your preference!
Don’t Have Cornstarch? I recommend adding the tablespoon of cornstarch called for in the recipe in order to get soft and chewy cookies, but if you don’t have any, feel free to replace it with 3 tablespoons of flour instead. The cookies will be crispier and less soft, but still very good. You can also replace cornstarch with the same amount of arrowroot powder to get the same soft-baked result.
If you have extra Cadbury Mini Eggs, use them to make no-bake Bird’s Nest Cookies!
More Desserts to Make for Easter
- Easter Peep Cake
- Easter Bunny Peeps Cookies
- Easter Egg Sugar Cookies
- Pizzelle
- Easter Sugar Cookie Bars
- Italian Cookies with Sprinkles
- Banana Pudding Lasagna
FAQs
You can use other coated chocolate eggs in place of the mini eggs in this cookie recipe. M&Ms Easter eggs are a good option or try regular or peanut M&Ms.
You don’t see cornstarch in most cookie recipes, but in a recipe where you want your cookies to be thick, soft, and chewy, it is the right ingredient to use!
Mini eggs can be hard to cut up! You can use a sharp knife, just be sure to go slowly and work carefully. You can also place the mini eggs in a ziplock freezer bag and use a heavy rolling pin or a meat tenderizer to crack them open.
These cookies will stay fresh for up to 3 days in an airtight container at room temperature.
Enjoy mini eggs cookies with your family this Easter! Be sure to Pin this recipe so you have it when you’re ready to start baking.
Cadbury Mini Egg Cookies
Equipment
Ingredients
- ½ cup (1 stick, 113g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg at room temperature
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped mini eggs
- ½ cup whole, halved, or roughly chopped mini eggs for topping cookies
Instructions
- In a bowl of a stand mixer (or a bowl and a hand mixer) cream the butter with the sugar until smooth and creamy.
- Add the egg and vanilla extract, and beat again until smooth.
- Add the flour, cornstarch, baking soda and salt, and beat on low until just combined.
- Fold in the chopped mini eggs. Using a small cookie scoop, scoop out cookie dough balls and roll them between your hands to create round even balls. chill in the fridge for at least 1 hour and up to overnight.
- Preheat the oven to 350°F/180°C, or 160°C fan oven and line a cookie sheet with parchment paper or a Silpat. Place chilled cookie dough balls on a cookie sheet 2 inches apart. You can add some mini eggs on top at this stage, or after baking. Keep in mind that they crack when they’re baked.
- Bake for 12 minutes. Remove from the oven and while still warm, add/decorate with whole or roughly chopped mini eggs. Cool or 5 minutes on the cookie sheet then move to a wire rack to cool completely.
Notes
- If you don’t have corn starch, you can use the same amount of arrowroot powder to get the same effect. 3 tablespoons of flour can be used in place of the corn starch also, but the cookies won’t be as soft and chewy.
- You can choose to add the decorative mini eggs before or after baking. If you add them before baking, the shells will crack.
- Chop the mini eggs to add to the dough very carefully with a sharp knife, or add the candy to a ziplock bag and crack them open with a rolling pin.
- To Store: These cookies will stay fresh for up to three days in an airtight container.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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