Easter Mini Egg Cookies
These fun easter mini egg cookies are filled with chocolate chips and Cadbury mini eggs. The cookie base is made with browned butter, which makes them so flavorful.
These Cadbury mini egg cookies are based on these easter cookie bars. They both use the same brown butter cookie base.
Brown butter, also known as beurre noisette, is simply butter that has melted and then cooked a step further so that the milk solids in the butter caramelize. This gives a butterscotch flavor to the butter.
This is a no-chill recipe too. You need 10 minutes to let the melted butter cool, but the dough is a no-chill cookie dough. If you want to make these cookies in advance or extra thick cookies, they can be rolled and chilled (or frozen) until you want to bake them. However, chilling is not mandatory.
There’s no need for a stand mixer for this cookie dough, it can easily be made by hand. They’re the perfect easter cookie for the whole family.
Ingredients
Find the ingredient amounts written in the printable recipe card at the bottom of this post. Here is a rundown of what you need.
- Butter – Melted and toasted to nutty, caramel perfection. You can use cold butter right from the fridge and melt that down. It can be salted or unsalted butter.
- Soft brown sugar – Brown sugar adds moisture to the cookie.
- Granulated sugar – gives crisp edges.
- Egg – for structure
- Vanilla extract
- All-purpose flour
- Baking soda and baking powder
- Mini Cadbury eggs – crushed or chopped mini eggs in the cookie dough and on the top of the cookies.
- Semi-sweet chocolate chips or a semi-sweet chocolate bar chopped into chocolate chunks.
How to crush mini eggs
Chopping mini eggs is hard, the eggs roll around and it can be dicey! The best way to break apart the mini eggs is to bash them with a rolling pin.
Take a sheet of parchment paper on a wooden board. Place a handful of mini eggs on one half of the parchment paper and fold half of the paper over top.
Use a rolling pin to bash the eggs carefully under this parchment paper until they are broken into pieces. Don’t overdo it or you’ll crush them too far.
Method
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
In a medium saucepan over medium heat, let the butter melt completely. Avoid using a dark pan, as you will struggle to see the caramelization of the butter and run the risk of burning it.
Once melted, let it cook for around 3-4 minutes, occasionally stirring until the milk solids in the butter have caramelized into a deep amber color and the butter smells nutty.
Pour the hot butter into a large bowl, including all the caramelized solids at the bottom of the pan (they’re the best bits!). Allow it to cool down for 10 minutes before continuing with the recipe.
Once the butter has cooled, add in the brown sugar and granulated sugar and mix it together well.
Beat in the egg and vanilla extract.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
Tip this into the wet ingredients and stir into a thick dough.
Chop the chocolate into chunks and crush the mini eggs.
Add them to the dough, and hold back a few pieces of Easter egg to press into the cookie dough balls later.
Baking
Roll the cookie dough into balls using around 2 tablespoons of dough for each or a medium cookie scoop. The dough will feel greasy, this is normal. Place them in the refrigerator to chill for 20 minutes.
Space them out at least 2 inches apart onto the parchment-lined baking sheet.
Press a few pieces of mini egg into the cookie balls.
Bake the cookies for around 10-12 minutes until they have puffed, and the edges have cooked.
Press a few extra chocolate chips or pieces of chocolate on the top of each cookie.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool to room temperature.
Extra round cookies
If you would like to achieve the extra round cookie look for perfect cookies, you’ll need a circle cookie cutter or glass that’s bigger than your cookies.
Once the cookies are baked and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.
This will help form it into a perfect circle. The cookies need to be hot and not over-baked for this to work.
Storing
Leftover easter egg cookies can be stored in an airtight container at room temperature for up to a week.
The cookies can also be frozen for up to three months, either as baked cookies or as unbaked cookie dough balls.
The cookie dough balls can be baked from frozen but may need an extra minute or two.
More cookie recipes
Mini Egg Cookies
These fun easter cookies are filled with chocolate chips and Cadbury mini eggs. The cookie base is made with browned butter, making it extra chewy and flavorful.
Ingredients
- 170g (¾ cup) butter, salted or unsalted
- 218g (1 ¾ cups) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150g (¾ cup, packed) soft brown sugar
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 130g (¾ cup) mini eggs, crushed
- 80g (½ cup) semi-sweet chocolate chips or chunks
Instructions
- Let the butter melt completely In a medium saucepan over medium heat. Avoid using a dark pan, as you will struggle to see the caramelization of the butter and run the risk of burning it.
- Once melted, let it cook for around 3-4 minutes, occasionally stirring until the milk solids in the butter have caramelized into a deep amber color and the butter smells nutty.
- Pour the hot butter into a large bowl, including all the caramelized solids at the bottom of the pan (they're the best bits!). Allow it to cool down for 10 minutes before continuing with the recipe.
- Whisk the flour, baking powder, soda, and salt in a medium bowl. Set aside.
- Mix in the brown and granulated sugar once the butter has cooled. Beat in the egg and vanilla extract.
- Tip in the flour mixture and stir into a thick dough.
- Add the chocolate chips and mini eggs to the dough, and hold back a few pieces of mini eggs to press into the cookie dough balls later.
- Roll the cookie dough into balls using around two tablespoons of dough for each or a medium cookie scoop. The dough will feel greasy; this is normal. Place them in the refrigerator to chill for 20 minutes.
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Space them at least 2 inches apart onto the parchment-lined baking sheet. Press a few pieces of mini egg into the cookie balls.
- Bake the cookies for 10-12 minutes until they have puffed and the edges have cooked. The cookies will seem very soft, continue cooking on the hot oven tray once out of the oven, and firm up as they cool down.
- For best results and chewy centers, take care not to overbake the cookies.
- Press extra chocolate chips or egg pieces on each cookie's top. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool to room temperature.
Notes
The cup sizes given are US-sized cups. Note that these are smaller than metric. For best results use a kitchen scale and grams.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 176mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
