Mini Easter egg chocolate chip cookies recipe

Posted: April 11, 2025 Last modified: April 18, 2025

These delicious Easter egg chocolate chip cookies are so good! You’ll want to make these as many times as you can, so I am sharing this in time for Easter so you can make them a couple of times. You do have to taste it all right? 😉

Easter egg chocolate chip cookies

Last year I was visiting Chicago for a food blogger conference and of course one of the fun things to do in any country is visiting the local grocery store.

It was also around Easter so the shops where loaded with lots of different Easter treats, like Cadbury mini eggs. You can’t find those in the Netherlands so I stacked my suitcase full of them so I could make these super delicious Easter cookies (and these easter egg blondies too!).

It’s virtually the same as classic chocolate chip cookies but the sugar coated easter eggs give the cookies an extra delicious crunch!

What you need for making these Easter cookies

Making these Easter egg chocolate chip cookies is pretty straightforward. You need the following:

unsalted butter
light brown sugar – you can also use white sugar if you prefer but the light brown sugar does give it extra flavor
egg
vanilla extract
all purpose flour
baking powder
cadbury mini chocolate eggs – you will need 100 grams/3.5 oz and some extra for decoration on top of the cookies. Of course if you do not have the Cadbury eggs you can use another brand of mini chocolate eggs. Easter M&M’s would also work.

mini easter egg chocolate chip cookies WM-1

In addition to the ingredients you also need parchment paper, a large bowl and an electric mixer. Of course a food processor with the paddle attachment will also work and that is what I used.

If you want to make sure they are all the same size you can use a medium cookie scoop, if you want to create the perfect cookie size.

Making the Cadbury cookies

Making the Easter chocolate chip cookies is a matter of creaming the butter and the sugar in a bowl. Add the egg and the vanilla extract and mix this until you have a smooth dough.

Then add the rest of the dry ingredients and turn of the mixer as soon as the flour is incorporated.

Chop up the mini eggs and fold them into the dough. As always you can find the full details on how to make these soft chewy cookies in the recipe card.

If you want to add some of the eggs on top of the cookies make sure to press them in lightly for best results.

Alternatively you can also add them to the cookies right after they come out of the oven and are still soft.

mini easter egg chocolate chip cookies WM-3

How long can I store the Easter cookies?

The cookies will keep in an airtight container outside of the fridge for 1-2 weeks. But chances are they are long gone before that. In the freezer they keep up to 3 months.

How do I incorporate the Cadbury eggs into the dough?

For this Easter cookie recipe you have to break the eggs into smaller pieces or they will be too large to include in the dough (unless that’s what you want). I roughly chop it with a sharp knife and then fold it into the dough.

Make sure to rest the dough for at least an hour in the refrigerator and then divide into cookie dough balls.

Can I use something else besides Cadbury eggs?

Yes you can use other Easter candy, Easter treats or another brand of easter eggs. Keep in mind that not all melt in the same way. But in general you can use all kinds of chocolate chunks for making this perfect Easter cookie.

Some pastel colored sprinkles would be fun too!

My cookies are still soft! What did I do wrong?

Keep in mind that cookies are always soft when they come out of the oven. They will crisp up as soon as they cool down. Do make sure to keep the chill time into account when making them.

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Easter Egg Chocolate Chip Cookies

These Easter chocolate chip cookies look extra cute with the mini chocolate eggs inside and have an extra crunch as well.

Prep Time15

Cook Time12

Total Time27

Servings: cookies

Ingredients

Metric | US Customary

100 grams unsalted butter
150 grams light brown sugar
1 egg M
1 tsp vanilla extract
200 grams flour
Pinch of salt
1 tsp baking powder
100 grams Cadbury mini chocolate eggs
extra Cadbury mini chocolate eggs for decoration

Instructions

Cream together the butter and sugar in a bowl. Add the egg and vanilla extract and mix until smooth.
Add the flour, salt and baking soda and turn off the mixer when the flour is incorporated.
Break the mini chocolate eggs into smaller pieces and fold into the batter.
Let the dough rest in the refrigerator for at least 1 hour, then divide the dough into 16 equal pieces.
Shape the dough into balls and place them on a baking sheet with enough space between them. I usually need 2-3 trays to bake all the cookies. Press a few chocolate egg pieces into the dough balls.
Bake in a preheated oven at 170°C/340˚F (conventional oven) for 12-14 minutes until golden brown. The cookies will still be a little soft after baking. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Tips

You can press a few extra chocolate chips into the dough balls before baking, or you can do it right after baking while the cookies are still soft.

How to store

The cookies will keep for 1-2 weeks in an airtight container outside the refrigerator. Or keep them in the freezer for up to 3 months.

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Mini Easter egg chocolate chip cookies recipe

Easter egg chocolate chip cookies

What you need for making these Easter cookies

Making the Cadbury cookies