Mini Egg Easter cookies with colorful candy shells on a baking tray
Spread the love

Affiliate Disclosure: This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. I only recommend products I personally use, love, and believe will add value to your family’s well-being. As an Amazon Associate, I earn from qualifying purchases.

Welcome to my kitchen, where indulgence meets simplicity with the Best Ever Mini Egg Easter Cookies recipe.

As spring approaches, these cookies become a beloved staple in our house.

Their vibrant colors and chocolatey goodness never fail to get us in the Easter mood!

Ever wondered why Mini Eggs seem to taste better than regular chocolate? Factors like their shape and aroma release play a significant role in enhancing our perception of their flavor. Learn more about this phenomenon here.

Why will you love this recipe?
It’s not just about the delicious taste—it’s the process, too. Although it requires a stand mixer, investing those few extra minutes in prep will reward you immensely.

Now, picture yourself biting into a cookie where every crumb emphasizes the joy of celebration, the true essence of what an Easter cookie recipe should be!

They have just the right amount of chew and remind me of a cake if it was encompassed in a beautiful little cookie! I truly hope this recipe brings as much joy to your home as it does to mine!

chocolate chip cookies with yellow blue and pink mini eggs ontop

Tips for Baking Easter Mini Egg Cookies

  • This recipe requires a stand mixer! It just makes everything easier. I use an antique, but if you don’t have one, I highly recommend taking a look right here for the best model.
  • We plunk a mini egg on each cookie before baking because there are already chocolate chips in the recipe, but if you want to add more, you are welcome to!
  • You want the butter to be almost room temperature but not soft. The real egg can come straight out of the fridge as well.
  • Whip the sugar and butter in your stand mixer for longer than you think… like 5 minutes! I usually set a timer like this one.. Digital Kitchen Timer. I love having a bunch of timers around for cooking and baking; they make life so much easier.
  • For baking, one of my favorite tools, especially for cookies, is my 1 oz scooper. I finally splurged on one and do not regret it at all! It makes dishing out perfectly portioned scoops a cinch. Try this one if you don’t have one!
  • We always double the batch and freeze half! 
    Super easy to do: just portion them all out onto a baking sheet lined with parchment paper and freeze for 25 minutes. Pull them out and place them in a freezer ziplock bag.
  • They will stay good frozen for 3 months. When you want a fresh cookie delight, spread them onto a baking sheet and leave ontop of the oven while it heats up, for 15 minutes before baking.

Essentials You’ll Need for this Easter Mini Egg Cookies Recipe:

Best Ever Mini Egg Easter Cookie Recipe: A Kid-Friendly Snack and Dessert Idea
Pin
Print

Best Ever Mini Egg Easter Cookie Recipe: A Kid-Friendly Snack and Dessert Idea

Recipe by Adrianne ReevesCourse: DessertDifficulty: Easy
Servings

27

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

150

kcal

Enjoy the Best Ever Mini Egg Easter Cookies—a delicious, kid-friendly treat perfect for snacks and Dessert ideas.

Things you need

  • ¾ cup unsalted butter(almost room temp)

  • ½ cup packed brown sugar

  • ½ cup white sugar

  • 1 egg

  • 2 tsp vanilla

  • 2 cups flour

  • ½ tsp salt

  • 1 tsp baking soda

  • 2 tsp cornstarch

  • 1 cup chocolate chips

  • 27 mini eggs for topping

Directions

  • Preheat your oven to 350°F.
  • Using your stand mixer, beat butter on low to medium for 1 minute, then add sugars and beat until fluffy (about 5 minutes). Start of slow then gradually lead up to medium speed. Scrape down sides as needed.
    3/4 cup butter, 1/2 cup brown sugar, 1/2 cup white sugar
  • Add 1 egg and 2 tsp vanilla, beating on low until combined. (about 1 min)
  • In a bowl, whisk together flour, salt, baking soda, and cornstarch.
    2 cups flour, 1/2 tsp salt, 1 tsp baking soda, 2 tsp cornstarch
  • Gradually mix into the butter mixture until dough forms. Don’t over mix.
  • Carefully fold in 1 cup chocolate chips with a wooden spoon.
  • Scoop dough onto a baking pan using a 1 oz scooper, spacing about 2 inches.
  • Place one mini egg in the center of each cookie.
  • Bake for 8-10 minutes until edges turn golden.
    Cool on the pan for 2 minutes, then transfer to a cooling rack. ENJOY!

Notes

  • Look at the tips above for freezing method.
  • They will last 5 days on the counter in an airtight container.

🍫 Craving more Easter sweets? Don’t miss our rich and festive Easter Chocolate Cake recipe — it’s the perfect chocolatey showstopper for your spring celebration!

Nutrition Facts (approx. per cookie):

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 80mg
  • Total Carbohydrates: 19g
  • Sugars: 12g
  • Protein: 2g

💛 Tried this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to click the Pinterest Save button to save it for later.