These Easter Egg cookies are the easiest baking choice for Easter, besides, they are crispy and chewy, gooey and buttery, sweet but not overly sweet, super delicious, everyone will love them. The Mini egg chunks make the cookies look festive and crunchy at the same time, try them!
Making these Easter cookies recipe is equally easy as making my popular Chocolate chip cookie recipe! No special equipment is needed and it comes together in 15 minutes, this might just be the easiest Easter baking ever!
Why this is the best recipe
- Perfect chewy texture – Hands down, this is the ultimate chewy cookies recipe! The secret behind chewy cookies is 1. resting them before baking 2. using a mix of high and medium protein content flour 3. not to overbake them
- Irresistible Gooey & Fudge center – The Easter cookies should have a fudge, gooey texture. There is nothing worse than overbaked cookies with crumbly texture! I suggest to rather underbake these cookies than overbake them. Besides over baking, reducing the fat content (butter) or over mixing the ingredients also results in cake texture as opposed to gooey
- Intense chocolate and nutty taste – I never compromise on taste! The combination of good quality Easter mini chocolate eggs eg. Mini Eggs, brown sugar, and a hint of salt will blow your mind! It will be your family favorite during Easter for sure! Try using the best quality ingredients, it will make a huge difference
- Quick & easy to make - Last but not least, it is hard to find a more delicious Easter recipe with so minimal effort. Even if you are a beginner in the kitchen, you can comfortably try this Easter egg cookies recipe
- Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using European-style 82% fat content butter in all my recipes
- Light brown sugar: Granulated sugar can work too however brown sugar gives beautiful molasses flavor to the cookies. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always
- Flour: I find the best cookie recipe needs a mixture of soft (pastry) and hard (bread) flour, they both offer different benefits in terms of texture, alternatively use All-purpose only. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients, do not leave it out, especially in recipes that contain chocolate
- Baking soda: They all work together to make your Easter cookies tender and chewy
- Mini Chocolate Eggs: For making Easter egg cookies obviously you will need some Mini Chocolate eggs. Try to use real chocolate here that will properly melt during baking and leave a delicious flavor in the cookies
The exact Ingredient quantities can be found at the end of this post, in the RECIPE CARD!
7 Expert Baking tips
1. What kind of Mini Chocolate eggs to use for this Easter cookie recipe
Truth is, Chocolate eggs are usually questionable in quality and often made of not real chocolate so please try to purchase a reliable quality chocolate brand that will nicely melt into the cookies and leave a pleasant aftertaste. Like always, the key is to use good ingredients eg. Chocolate eggs that you would enjoy eating anyway. Cadbury Mini egg, Creme egg, etc. should work totally fine here.
2. The process of making the Mini egg cookies recipe
Making this recipe is extremely easy and quick but there are a couple of key steps you have to get right to achieve the right texture
- With an Electric hand mixer cream together room temperature (!) butter and the 2 different kinds of sugar for a few minutes
- Mix in the egg, just until combined
- Sift the dry ingredients; the two different kinds of flour, salt, baking powder, and baking soda together. Sifting is necessary to avoid lumps later
- Fold the flour mixture in with the help of a Rubber spatula just until combined. Make sure you fold it only until the mixture comes together, literally 30 seconds. Do not use a mixer and do not over mix the cookie butter. Over mixing ingredients would result in incorporating too much air and gluten into the mixture in which case the Easter cookies might get a crumbly, cake-like texture and we do not want that!
- Finally, fold in chopped mini chocolate eggs into the mini egg cookie dough. Leave some to place on top of the cookies just before baking
- Line 2 trays with baking sheet or silicone baking mat and with the help of a Digital scale divide the cookie batter into 10 equal cookies and place them on parchment paper leaving enough space between them to spread. Do not soften the surface of the ball, in fact, try to keep it as rough as possible for a nice, crackly surface
- Press more mini chocolate eggs of the cookie dough balls
- Now comes the chilling time. See details below
3. Why chill the cookie dough before baking
You will have to chill the cookie dough for at least 1 hour and the main reason behind it is to avoid over-spread, sad-looking, flat Easter egg cookies.
You might come across "no chill cookie dough" on the Internet, I can almost guarantee that the dry vs wet ingredients are unbalanced in any "no chill cookie" meaning when they are baked, they will be dry. The warmer the dough, the easier it will spread in the oven and our aim is to achieve thick, crackly surface, fudge cookies. If you don’t have an hour to wait, try to chill them 15min in the freezer instead. Regarding the cookies spreading too much or not enough in the oven, there are a couple of tricks helping you fix these issues, see my tips further below.
4. How to bake
Baking the chewy cookies is a super delicate matter!
First of all, never bake any dessert without properly pre-heating your oven first, so start with that. The cookies will be baked at 175 C / 347°F so preheat the oven +20C / 68F as the oven temp drops when you open the door. Always use Digital oven thermometer to avoid over-baked crumbly or under-baked cookies.
I bake these Cadbury Mini egg cookies in the following way: 10 minutes at 175 C / 347°F (no fan). After 10 minutes cookies should already somewhat spread and that is when I place even more pecans and chocolate chips on top. It is also a perfect moment to slightly shape the cookies and make them perfectly round, see tips further below in the next section. You can even place some more Mini eggs on them. After, I bake them for another 5 minutes at again 175 C / 347°F. Please note, that each oven is different so you might need to adjust the times slightly.
The cookies are ready when the edge looks sot of baked and the middle slightly gooey but not raw. Do not overbake your cookies! Leave the cookies on the baking pan while they are still hot as they will further set as they cool. Move them to a cooling rack when they are already partly set, like 5 minutes after they are out of the oven, then let them cool on the rack.
Finally, sprinkle them with some sea salt. Salt helps to balance the flavors and enhance the rest of the ingredients.
The cookies are best eaten fresh while they are warm and the chocolate egg are melted. Hmm... so delicious!
Alternatively, you can store the cookies in an air-tight jar at room temperature for a few days, I recommend that you warm them up in the microwave before serving.
5. How to achieve crackly surface on your cookies
First of all, please do not use substitutes or reduce the sugar in this recipe as it might result in a completely different texture than my cookies. For health reasons, you can of course try to make them with less sugar, or with gluten-free flour, etc. but do not expect the same texture.
For the best crackly surface apply the tray bang trick (that has been around on Instagram for a while, I wish I could credit the person who came up with this brilliant idea):
After 10 minutes of baking time, take the tray out, and bang the whole tray gently to the kitchen counter 3-4x. It encourages crinkle formation on the top of the cookies and also helps if, for some reason, your cookies would not spread.
6. How to get gooey centre on your Easter cookies
For gooey cookies, first of all, you need a recipe that has the right ratio of ingredients eg. high enough fat content (butter) vs flour, good news is that this recipe perfectly delivers on that!
Secondly, you must measure your ingredients with a digital scale, a little bit too much of this, not enough of that can majorly change this recipe eg. adding a little bit too much flour might ruin the gooey center you strive for.
Thirdly, do not overbake the cookies! In fact, you have to take them out of the oven when they do not look properly baked yet… It is better to underbake these cookies than to overbake them.
Please note that you might need to experiment with your own oven in this regard, and you will see whether you need exactly 15 minutes of baking time like in my oven or maybe 1-2 minutes more or less.
7. How to achieve perfectly round cookies
Apply the circular trick:
After the tray banging, grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the size of the cookies in the oven). Hold the cookie cutter and make circular movements around the almost baked cookies which will slightly tighten the cookies, make them perfectly round shape and the movement also encourages crinkle forming on top. Incredible easy trick and works like charm! Feel free to place more chocolate mini eggs on top then put the tray back to the oven and repeat the circular movement at the end of the baking time, if necessary.
Yes, you can. I find high protein content flour adds extra chewiness to any cookies recipe, however, feel free to use all-purpose flour only
Yes, most probably you can, however, you can´t just replace flour with gluten-free flour 1:1 without reformulating the recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor.
Probably you can, however just as making it gluten-free, you will need to adjust the ingredients somewhat if the egg is left out. Sadly, I am not able to provide substitutes for all sorts of allergies and diets
Yes, I have several other cookie recipes with chocolate chips, pecans, raspberry, etc. Check my Other Cookie recipes
These cookies are the best eaten fresh out of the oven, however, you can store them for 1-2 days at room temperature if stored in an airtight container
You can easily freeze the cookies either before baking (after you divided them into balls) or after baking
More Easter recipes
Surprise inside Easter carrot loaf cake - This is the ultimate Easter cake with a hidden bunny in each slice! Yes, I understand the irony of having a bunny in a carrot cake, but how adorable is it?!
Mini Carrot cake - Easy Mini Carrot cakes with silky cream cheese frosting are the Ultimate Carrot cake experience in a lovely Mini Bundt version!
Carrot cake with cream cheese mousse filling - The best Carrot cake I have ever had!
Speckled Easter egg cake - Strawberry cake with Ruby chocolate whipped ganache frosting that does not only look stunning but also extremely delicious with all-natural flavors and colors!
Molded Chocolate Chick for Easter - There is nothing more satisfying than learning how to make molded chocolate figures (better than store-bought) at home eg. Chocolate Chick for Easter.
Easter Bunny Head cake - A showstopper Easter carrot cake shaped into a super cute bunny head!
Easter chocolate nest - Can function as a decoration filled with chocolate eggs, can be the perfect hand-made edible gift, or can be used to decorate your Easter cake.
Easter egg cookies
- 140 g Unsalted butter room temp
- 85 g Brown sugar
- 85 g Granulated sugar
- 1 Egg
- 100 g Pastry flour can be replaced with All purpose flour
- 100 g Bread flour can be replaced with All purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 200 g Mini chocolate eggs good quality real chocolate eggs eg. Mini eggs, Cadbury mini eggs etc.
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- With an Electric hand mixer whip room temperature utter with sugar for a few minutes
- Mix in the egg, do not overmix
- Sift the two different kinds of flour, salt, and baking soda together then add the flour mixture into the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- Cut some of the mini chocolate eggs into pieces and leave some of them in one piece. Fold them in, leave some for later usage
- Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend to bake 5 cookies at once
- Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface. Let them rest 1-2 hours in the fridge
- Pre-heat oven to 175 C / 347°F
- After min 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate mini eggs on top, then bake them for further 5 minutes.
- Apply the pan banging and circular trick with the cookie cutter, if desired. See tips above
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt
- Serve them while they are slightly warm
- The Cookies will further set as they cool. Store at room temp for a few days in air tight jar
- Measure your ingredients with a Digital scale for accuracy
- Use high quality "real chocolate" mini eggs that will properly melt while baking
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
- Try not to overbake your cookies if you prefer them fudge and gooey