Cute Easter Egg Cookies With Mini Eggs

Easter Egg Cookies with mini eggs are a tasty way to celebrate Easter. This easy recipe makes soft, chewy cookies with just enough sweetness to match the colourful mini chocolate eggs. 

– 8 tablespoon unsalted butter – ½ cup white sugar – ½ cup brown sugar – 2 teaspoon vanilla extract – 1 large egg  – 1 ½ cup all purpose flour or gluten free flour blend – 1 teaspoon baking soda – ½ teaspoon salt – ½ cup chocolate chunks or chocolate chip – ½ cup chocolate mini egg



Heat the oven to 350°F. In a large bowl, mix butter and sugar. Blend until creamy with an electric hand mixer or stand mixer on low.  

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Slowly add eggs, vanilla. Combine on low. Save. Mix dry ingredients in another bowl. Mix well and gradually add to wet ingredients. 

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A few lumps are fine as long as ingredients are almost combined. Smash mini eggs in a zip lock bag. Mix in mini eggs and chocolate chips.  

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Freeze the thin, sticky batter for 30 minutes or more to form balls. For uniform cookies and less spreading, chill between batches. 

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Roll 1 ½ tablespoons of dough into balls. On a parchment-lined baking sheet, place cookie balls at least 3 inches apart. 

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Swirl a small bowl, rounded glass, or mug multiple times over hot cookies on the baking sheet to make perfectly round cookies. 

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Round and size them until they're uniform. The cookies will be soft-centered. After cooling, they set well and remain soft and buttery.  

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White Chocolate Chip Strawberry Cookies 

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