It doesn’t get any better than this, mini egg cookies to celebrate spring! They are soft and buttery with a chocolatey crunch from the mini eggs. And they make a fun treat for spring and Easter. No matter if you’re a kid or an adult, you’ll be happy to whip up a batch and share with your loved ones!
Mini eggs are no secret nor are mini eggs in cookies but heck I needed to add this cookie recipe to my repertoire. Bulk Barn Foods always has so many Easter treats available and I love the new mini eggs with specs, so I just had to try them in a cookie! The dough is a basic butter cookie (and not too sugary) so that the chocolate eggs can truly shine! I chopped up the mini eggs into random sized pieces and added half to the batter. The rest I added to the tops of the cookies with some whole mini eggs too. I like the combination of mixing whole and chopped mini eggs to add texture and depth to these cookies.
These mini egg cookies make a fun gift for family and friends. I found the sweetest little spring and Easter to-go boxes at Bulk Barn Foods. I thought they would be perfect to pack the cookies in and share with my nieces and nephew. It reminds me of being a kid when my parents would have colourful, bright baskets filled with candy and chocolate. They’d also make a cute surprise in a lunch box, or on a table setting, with a box of mini egg cookies at each setting. Besides, cookies are meant to be shared anyways!
- Slightly underbaked cookies will stay fresher and last longer.
- Never overcrowd the cookie sheet with cookie dough. It’s better to space out the cookies and bake them in small batches than trying to bake as many as possible. The heat needs to circulate around the cookie and it doesn’t have the space when it’s overcrowded. You will end up with inconsistently baked and unbaked cookies.
- You don’t need to bake all the cookies in one go. Cookie dough freezes well and can be baked at a later date.
- Baked cookies also freeze well! Simply add baked cookies to a freezer bag and freeze for up to 2 months.
- Use a mini ice cream scoop to measure dough. Not only does this make the process quicker but it will create the same sized cookies for even baking (and the perfect cookie every time).
Mini Egg Cookies
These easy to make mini egg cookies are soft and buttery with a chocolatey crunch from the mini eggs. They make a fun treat for spring and Easter.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 18 cookies 1x
- Category: Cookies
- Cuisine: American
- 1 cup (210g) mini eggs, divided, from Bulk Barn Foods
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/2 cup (86g) golden brown sugar, lightly packed
- 1/2 cup (100g) white sugar
- 1 large egg, at room temperature
- 1 1/3 cups (200g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
- Using a large knife, roughly chop approx. 3/4 cup of the mini eggs. In one small bowl add approx. 1/2 cup of the chopped mini eggs. In another small bowl add the remaining 1/4 cup of chopped mini eggs and the rest of the whole mini eggs (this bowl of mini eggs will be used for topping the cookies). Set bowls aside.
- In a large mixing bowl beat butter and sugars together until light and fluffy. Add egg and beat until well incorporated.
- In a medium sized bowl add flour, baking soda, baking powder and salt. Mix to combine ingredients.
- Add dry ingredients to butter mixture and beat until dough comes together. Add the reserved 1/2 cup of the chopped mini eggs and lightly mix to combine ingredients together.
- Roll dough into balls approx. 1 tablespoon in size and place onto the prepared baking sheet. Space each ball 2 inches apart (be careful not to overcrowd the cookies). Lightly flatten each ball with the palm of your hand.
- With the last reserved bowl of mini eggs add a few broken and whole mini eggs to the top of each cookie.
- Bake cookies in the middle of the oven for 8 minutes or just until the bottoms are lightly browned.
- Now, carefully bang the cookie sheet on the counter a few times to flatten the cookies further.
- Remove cookies from the cookie sheet and cool on a cooling rack.
Store cookies in an airtight container for up to 4 days.
- Serving Size: 1
- Calories: 182
- Sugar: 18g
- Sodium: 118g
- Fat: 8.3g
- Saturated Fat: 4.9g
- Carbohydrates: 25.5g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Mini Egg Cookies, Cookies, Easter, Spring, Dessert
This blog post has been sponsored by Bulk Barn Canada where you can find all your holiday baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out these mini egg cookies before they are gone!
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