Mini Egg Cookies

Mini Egg Cookies take chocolate chip cookies to a new level and are perfect for Easter. Soft, rich, and buttery, these cookies are sure to please.

Plate of mini egg cookies

Perfect for Easter or Any Time of Year

These cookies are perfect for Easter. Mini Eggs have been around for decades and used to only be available in the weeks leading up to Easter.

Now available year-round, these cookies can be made anytime. They are especially nice for Spring because of the colours of the Mini Eggs.

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Micro Mini Eggs

This recipe was originally created with Mini Eggs and chocolate chips. But this year, when I bought a couple of bags of Mini Eggs, I realized that they weren’t what I expected. When I opened the bag, I saw Mini Eggs that were much smaller. I wasn’t sure what had happened to Mini Eggs. Were they a victim of shrinkflation like a lot of products are these days?

Then I noticed the bag said Micro Mini Eggs. This tinier version of Mini Eggs is even better in cookies because they are distributed into the cookie more for more Mini Eggs in every bite.

two bags of Micro Mini Eggs

Ingredients Used for This Recipe

Besides the Mini Eggs and Chocolate Chips, this recipe has the typical cookie ingredients.

Salted Butter is used not margarine. But you can use margarine if you prefer since the two are interchangeable. For me, butter has a better flavour and better results than margarine when it comes to baking. If you use unsalted butter, the salt will need to be adjusted to ¾ tsp of salt.

There is a mix of both white and brown sugars in this recipe. I use yellow or golden brown sugar for making these cookies. Dark brown sugar can be used for a richer flavour and darker-looking cookie.

The dry ingredients are all-purpose Flour, baking soda, baking powder, and salt.

The remaining wet ingredients are an egg, milk, and vanilla extract.

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How Long To Chill The Dough?

Chilling the dough before baking makes for a better cookie. The cookies can be baked right away but will spread more and the cookie will be crispier.

The minimum recommended time for chilling the dough prior to baking is one hour. But the dough can be chilled for up to 24 hours before baking.

If you aren’t going to bake all the cookie dough at once, see below for instructions on how to freeze the dough for later.

Can Mini Egg Cookies Be Frozen?

Yes, these cookies can be frozen. There are two ways that these cookies can be frozen for later.

After baking, cool the cookies completely and wrap them in parchment paper then place them in a freezer bag or air-tight container before freezing for up to three months. Thaw at room temperature.

The dough can also be frozen before baking. Scoop the dough into balls onto a parchment paper-lined baking sheet. Cover and place in the freezer for one hour. After an hour, place cookie dough balls in a freezer bag or air-tight container and freeze for up to three months. No need to thaw them when you want to bake them, just place them on a baking sheet and bake at 325°F for 15-17 minutes.

Mini egg cookies on a plate with a bag of Micro Mini Eggs in the background

Mini Egg Cookies

Stacy
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 22 minutes
Course Dessert
Cuisine Canadian
Servings 24 cookies

Ingredients
  

  • ¾ cup butter, softened
  • 1 cup white sugar
  • ½ cup brown sugar, lightly packed
  • 1 large egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • ¾ cup Micro Mini Eggs

Instructions
 

  • Cream together butter and sugars in a stand mixer or using an electric mixer, until smooth and creamy
  • Beat in egg, milk, and vanilla.
  • Add Flour, baking powder, baking soda, and salt.
  • Mix on low until just combined.
  • Fold in mini chocolate chips and micro mini eggs
  • Cover and refrigerate for 1 hour or up to 24 hours.
  • Remove dough from fridge and let sit at room temperature for 5 minutes before scooping.
  • Preheat oven to 350℉
  • Line a cookie sheet with parchment paper
  • Using a cookie scoop or tablespoon, scoop dough onto prepared cookie sheet about 2 inches apart
  • Bake in preheated oven for 12-14 minutes
  • Allow to rest on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
  • Store in an air-tight container at room temperature for up to 3 days.

Notes

The dough can also be frozen before baking. Scoop the dough into balls onto a parchment paper-lined baking sheet. Cover and place in the freezer for one hour. After an hour, place cookie dough balls in a freezer bag or air-tight container and freeze for up to three months. No need to thaw them when you want to bake them, just place them on a baking sheet and bake at 325°F for 15-17 minutes.
Keyword cookies, Easter

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