Chocolate Chip Mini Egg Cookies
They’re cute, tasty, and fun to make – Chocolate Chip Mini Egg Cookies are the once or twice a year cookies you’ll never get enough of! Make them with the kids or just for yourself, but bake a batch of these chocolatey and fun cookies today!
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What’s better than chocolate chip cookies topped with icing and more chocolate? Nothing! Few things are better than these delicious Mini Egg Cookies! Loaded with chocolate, topped with a not-too-sweet icing, and fabulous Mini Eggs, these cookies are a hit with kids and anyone who is a kid at heart.
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They’re also the perfect Easter dessert recipe. Easter cookies are a seasonal treat that will enliven any table or lunch box!
What you’ll love About This Recipe
- They’re easy to make.
- They’re fun to decorate – and you don’t need to be an artist!
- They taste great!
Who doesn’t love cookies? Cookies, like these homemade Mini Egg Cookies, are fun and easy to make, and you don’t need fancy ingredients or equipment to make them.
Mini Eggs are available just about everywhere and start appearing on the shelves around Valentine’s Day, so you’ll have lots of time to get your cookie fix before they disappear for the season.
What You’ll Need
- Flour – All purpose flour is what you’ll need.
- Baking soda – to help the cookies rise and stay crispy.
- Butter – I love baking with unsalted butter so I can add my own salt.
- Brown sugar – Light brown sugar is fine.
- White sugar – Granulated, not powdererd.
- Egg – One large egg
- Vanilla – Artificial
vanilla extract is fine for this recipe. - Chocolate chips – I love using semi-sweet mini chocolate chips, but you can use whatever you have on hand.
For the tops:
- Cadbury Mini Eggs – A small package will do for these Cadbury Mini Egg cookies, unless you plan on making a few batches of these cookies! Can’t find the Cadbury eggs? Any candy-coated mini chocolate eggs should work.
- Vanilla icing – Make your own or use store-bought (no harm in taking shortcuts!)
- Food coloring – I like using gel colors but liquid food color is fine, too.
How To Make Mini Egg Cookies
For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.
Start by preheating your oven to 350°F so it is fully heated before the cookies go in.
In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until the mixture is light and well combined. This creates the base for the Mini Egg cookie dough.
Add the vanilla and egg, then mix again until fully incorporated. Scrape down the sides of the bowl if needed so everything blends evenly.
Measure the flour and baking soda into the bowl and mix on low speed until a soft dough forms. Be careful not to overmix once the flour is added.
Fold in the chocolate chips using a spatula or large wooden spoon so they are evenly distributed throughout the dough.
Line a baking sheet with parchment paper, then use a spoon or cookie scoop to drop 8-10 scoops of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
Bake for 12 minutes, then remove the cookies from the oven. Let them cool on the baking sheet for about 15 minutes before transferring them to a cooling rack to cool completely.
To decorate your cookies:
Divide about 1 cup of frosting between 4 small bowls.
Add a different food coloring to each bowl and mix until the colors are smooth and evenly blended.
Spread the colored icing over the cooled cookies using an offset spatula, butter knife, or piping bag, depending on the look you want.
Roughly chop the Mini Eggs and press the pieces gently into the icing before it sets.
Serve and enjoy!
Chef Jenn’s Tips
- These Cadbury egg cookies will spread a bit so don’t over-crowd the baking sheet.
- You can make the cookies, and even tint the icing, the day (or a few hours) before you want to serve them.
- Use lively spring colors like pink, green, lavender, and yellow. Or, just use your favorite colors.
- Unless you’re using royal icing, the icing won’t harden so don’t squish or stack the cookies when they’re decorated.
Variations
These easy chocolate chip Mini Egg cookies are so fun to switch up – here are some of my favorite ways to vary the recipe:
- Use caramel, white chocolate, or any of the other flavored baking chips instead of chocolate chips.
- Make half these cookies with tinted white icing, and go for triple chocolate with chocolate icing on the other half (you won’t be able to color the chocolate icing.)
- These are nut-free cookies but you can add a handful of chopped pecans to the batter if you’re like them nutty.
- Top your Mini Egg Cookies with Nutella instead of frosting.
Storage
Wondering how to store your homemade Mini Egg Cookies? Keep them in an airtight container on the counter (out of the sun) for 3-4 days. You can also freeze the cookies BEFORE frosting them.
Frequently Asked Questions
Yes, this is a simple chocolate chip cookie recipe – all the fun goes into the topping! Once the cookies are made, you can decorate them however you like.
This recipe is NOT gluten-free. You can make them gluten-free, however, by using your favorite gluten-free chocolate chip cookie recipe and then using my tips for decorating the cookies.
Yes, you can freeze them as long as your icing will freeze. Most icing is made from butter/fat and sugar, and it should freeze fine.
Mini Egg Cookies
Equipment
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup semi sweet chocolate chips
For the decoration
- 1 cup vanilla frosting
- food coloring
- 1/2 cup Mini Eggs
Instructions
- Preheat your oven to 350-F.
- Cream the butter and sugar together in a bowl with a hand or stand mixer.
- Add the vanilla and the egg and mix well.
- Measure the flour and baking soda into the bowl and mix again on low speed until a soft dough forms.
- Fold in the chocolate chips with a spatula or large wooden spoon.
- Line a baking sheet with parchement paper then use a spoon to drop 8-10 scoops of dough onto the prepared baking sheet.
- Bake for 12 minutes, then remove them from the oven and let the cookies cool on the cookie sheet for 15 minutes then transfer them to a cooling rack until they're room temperature.
To decorate:
- Divide about 1 cups of frosting into 4 small bowls.
- Add a different color of food color to each bowl and mix well.
- Ice the room temperature cookies with the different colored icing.
- Roughly chop the Mini Eggs and press the chunks into the icing.
- Eat and enjoy!
Notes
Chef Jenn’s Tips
- These cookies will spread a bit so don’t over-crowd the baking sheet.
- You can make the cookies, and even tint the icing, the day (or a few hours) before you want to serve them.
- Use lively spring colors like pink, green, lavender, and yellow. Or, just use your favorite colors.
- Unless you’re using royal icing, the icing won’t harden so don’t squish or stack the cookies when they’re decorated.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
My kids loved these!!
These cookies look so fun and perfect for kids and adults to enjoy!
These are so good. Add the chocolate eggs on top is perfect!
So pretty and cheerful! I am saving these for Easter. I love how easy they are to make.
What a delicious cookie. They are crispy, easy, and so easy to prepare.
I’m going to be making these mini egg cookies for my family this Easter – thank you!
What a fun and easy Easter recipe to make with my family. The kids loved your chocolate chip mini egg cookies and asked me to make them again.
Mini eggs have always been my favorite easter chocolate, love them in these cookies!