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These Mini-Egg cookies are the perfect chocolate chip cookies for Easter. These cookies are soft and chewy and filled with lots of mini-eggs, and fun sprinkles.
The best part of about baking for me, is the ability to experiment with different flavors and treats all year!
What that really means, is that I think about the different seasons as flavors and candies. You know, Lucky Charms in March, Pumpkin Spice Cupcakes in October, and then anything with Candy Canes or Peppermint (like these Candy Cane Macarons) for December!
But this time of year, it’s officially Mini Egg Season! You know, those candy coated, egg shaped chocolate candies in pretty pastel colors? How did we fall for such a commercialized candy – but hey, they taste good!
I’m fairly certain you can get Mini Eggs all year round in Canada, but it’s really this time of year that I crave them. And they’re crazy addictive!
They also make the perfect additions to all desserts this time of year, but especially during the Spring or Easter season. The light pastel colors add a touch of Spring to this time of year!
You could use any chocolate chip cookie recipe and replace them with mini eggs. But I’ll share my favorite one here!
These cookies are soft and moist, with just a bit of chew. I also have lots of other chocolate chip cookies here:
- Espresso Chocolate Chip Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
- Confetti Chocolate Chip Cookies
- Movie Night: Popcorn Chocolate Chip Cookies
- S’mores Cookies
How to make Mini-Egg Cookies?
Mix the Wet Ingredients
First, mix together the melted butter, and sugar.
Add in the eggs and vanilla. Then beat the mixture.
The color of the batter should be a lot lighter, and the batter should be quite fluffy at this point. Then, it’s time for the next step.
Add the Dry Ingredients
For the dry ingredients, it’s just all purpose flour, baking soda, and salt.
Mix them in just until they have incorporated into the batter.
The key to making cookies that are not cake-like in texture is to avoid mixing the batter too much at this point!
Add the Mix-Ins
For these cookies we have
- mini-eggs and
Mini-Eggs: chop the mini-egg candies, so that they mix in properly into the batter. That way you get bits and pieces of the chocolate and the candy-coated shell throughout the cookies. I used about 1 cup mini-eggs, chopped, so about 1 1/2 to 2 uncrushed mini-egg candies.
Tip: you can also use a mix of semi-sweet or dark chocolate chips and mini-egg candies if you find them to be too sweet for your taste
Sprinkles: I love using spring-themed sprinkles, that are pastel-colored. But you can also use a classic rainbow sprinkle mix, like these from Amazon!
Scoop and Rest
Scoop the batter into cookie balls. I love using a cookie scoop for this step, as it makes my cookies evenly sized. But a tablespoon can also do the trick.
These cookies do need to rest.
You could bake these cookies after 15-20 minutes and they will be delicious but will spread out more. I prefer resting them for at least two hours in the fridge. Overnight is actually ideal!
Remove them from the fridge, then bake in an oven preheated at 350ºF, for about 15 minutes.
I like to add extra sprinkles and mini-egg candies to the top at this time as well!
Once they bake, let them rest on the baking sheet for about 15-20 minutes to firm up, then transfer to a wire rack to cool completely.
Tips for Chocolate Chip Cookies
- When mixing the wet ingredients make sure the batter is light and fluffy. I highly recommend using a hand mixer or a stand mixer in this step. The batter should be a pale brown color.
- Once you add in the dry ingredients – the flour, salt and baking soda – do not over mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point.
- I realize waiting for cookies is the worst! But I highly recommend letting the cookies chill in the fridge for at least 2 hours if not overnight.
Ready to make some Mini-Egg Chocolate Chip Cookies?
Shop my favorites:
Mini Egg Chocolate Chip Cookies
- 2 cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup unsalted butter melted and slightly cooled, 150 grams
- 3/4 cup light or dark brown sugar 150 grams
- 3/4 cup granulated sugar 150 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup mini eggs roughly chopped / crushed
- 1/4 cup Pastel colored sprinkles
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well on high speed for 2-3 minutes
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes. The batter should be pale colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Add in the mini eggs, and sprinkles and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 325ºF degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.