Easter Mini Egg Cookies

Easter mini egg cookies are the festive treat you didn’t know you needed. Soft, chewy, packed with crispy Easter M&M eggs (or mini eggs), and ridiculously easy to make. Whether you're baking for a crowd or using up leftover Easter eggs, these cookies are an instant hit.

Ingredients

Butter and egg. Room temperature butter and egg help achieve the perfect texture. Butter creams more easily with the sugar, and room temperature eggs blend smoothly into the dough.

White and brown sugars. The combination of white and brown provides the perfect amount of height in the final cookies while sweetening and lightly caramelising. Changing the ratio may change the texture.

Vanilla & almond extract. Vanilla extract is necessary for the classic cookie flavour. I add a touch of almond extract as it really elevates baked goods.

Easter eggs. I used crispy m&m Easter eggs because I like the texture change, but you can use any Easter eggs (it's a good way to use up leftovers) or any other chocolate.

Please check the recipe card for full list of ingredients and quantity.

How to make Easter egg cookies

Step 1: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Step 2: Mix in the vanilla extract, almond extract, and egg until the mixture is smooth and fully combined.

Step 3: Gradually add the flour to the wet mixture, mixing on low speed until just combined to keep the cookies soft. Avoid overmixing.

Step 4: Gently fold in the Easter eggs  (I like to break up some of them for extra texture), reserving a few to place on top of each cookie. Then, scoop onto baking sheet, spacing approx. 2 inches apart. Press a few extra eggs (or pieces) on top.

For best results, chill the dough for 30 minutes to help reduce spreading when baking, though this step is optional - but you'll be left with thinner cookies.

Freezing Cookie Dough

There are a couple of ways to freeze cookie dough depending on your preferences and what you have available.

Prepare as directed, then choose one of the following options:

1. Arrange on a baking sheet or plate in a single layer and refrigerate/freeze for 30 minutes to allow them to firm up. Transfer to a freezer safe bag/container.
2. Add pieces of dough to a large icecube tray and pop out from frozen when ready to heat up.
3. Freeze the entire dough in a large ball in a layer of cling wrap (you'll need to allow it to defrost before scooping into balls).

See this Video on Freezing Cookie Dough for a visual demonstration on a couple of the options.

Storing Leftover Cookies

Once baked, cookies can be kept at room temperature in an airtight container for approximately 5 days, or in the fridge for 2 weeks. These cookies will stay soft even once refrigerated because of how they're baked and prepared.

Recommended Equipment

To bake cookies, I recommend a Large Cookie Sheet because you want to allow space between each of the cookies as they will spread slightly when cooking. You can use aluminium or baking paper underneath them, but I truly recommend Reusable Silicone Mats as I find them easier to get the cookies off. Usually I'm not the biggest fan of the mats as they're a hassle to clean, but the cookies leave very little mess so they're well worth it for baking in my opinion.

I personally love my KitchenAid Stand Mixer because it means I can beat the ingredients without having to stand over them, but you could just use a hand mixer! (I did for years and never had any issues)

Other baking recipes

Or, you can have a browse through my Sweets & Desserts for more delicious eats.

I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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