Easter Mini Egg Cookies

a photo of mini easter egg cookies in a basket

These Easter mini egg cookies take classic chewy cookies and load them with crunchy, chocolatey mini m&m crispy eggs. The mix of crispy M&M shells and soft cookie dough makes every bite next-level. Perfect for Easter baking or clearing out that stash of leftover Easter eggs!

note - measurements provided in grams where specificity is required, therefore no adjustment to cups/tablespoons is provided due to differences in measurements.

5 from 1 vote

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Prep Time 10

Cook Time 10

Cooling Time 30

Course Snack

Servings cookies

Calories 240 kcal

Equipment

Ingredients

125 g butter, room temperature (subs note 1)
50 g white sugar, see note 2
100 g brown sugar, see note 2
1 teaspoon vanilla extract
½ teaspoon almond extract, optional but recommended
1 egg, room temperature
225 g flour
100 g easter eggs , or easter egg m&ms (see note 3)

Instructions

In a large mixing bowl, beat the 125 g butter, 50 g white sugar, and 100 g brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Mix in the 1 teaspoon vanilla extract, ½ teaspoon almond extract1 egg until the mixture is smooth and fully combined.
Gradually add the 225 g flour to the wet mixture, mixing on low speed until just combined to keep the cookies soft. Avoid overmixing.
Gently fold in the 100 g easter eggs (I like to break up some of them for extra texture), reserving a few to place on top of each cookie.
Scoop the dough onto a lined baking sheet, spacing each portion about 2 inches apart. Press a few extra eggs on top.
For best results, chill the dough for 30 minutes to help reduce spreading when baking, though this step is optional.
Preheat your oven to 175°C (350°F). Bake the cookies for 10-12 minutes, or until the edges are set and the centres are slightly underbaked for a soft texture.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container for 5 days on the counter, or 2 weeks in the fridge. They can be frozen for up to 3 months.

Notes

Note 1 - Butter

Substitutions - margarine or nuttelex.

I've used both salted and unsalted butter, and different versions of margarine and they all have a very similar outcome.

Note 2 - Sugars

You can use either white sugar or brown sugar, or a different combination of both. Adjusting will change the final texture. If using just white sugar (or more white sugar), the cookies will be thinner and crunchier as brown sugar helps create moisture which adds a softness. Adjusting the ratio can help you customise to your liking.

Note 3 - Easter eggs

Use Easter eggs or chocolate to your liking. The mini eggs can be used whole, but I recommend breaking some of them to give a better chocolate to dough ratio.

Nutrition

Calories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 81mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 301IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg

Keyword Cookie recipe, Easter Recipe

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