If Easter had a signature cookie, these easy Easter Cookies would be it! If you grew up sneaking handfuls of Mini Eggs straight out of the bag… these are about to be your new favorite cookie.
These Easter Cookies are thick, chewy chocolate chip cookies loaded with nostalgic candy-coated Cadbury Mini Eggs (aka the best part of the Easter candy aisle).
They’re soft and chewy in the center, perfectly crisp at the edges, and packed with melty chocolate and that satisfying Mini Egg crunch in every bite.
The best part? They’re ridiculously easy to make.
This recipe uses just one bowl, with no chill required, so you’re just 20 minutes away from cookies that taste like childhood.
They’re the kind of cookies where everyone will go back to the Easter dessert table to sneak “just one more”.
And if you’re looking to make a special Easter cookie platter, try these babies along with my Brown Butter Chocolate Chip & Toffee Cookies, my Dubai Chocolate Chip Cookies, or my Nutella Stuffed Brown Butter Cookies for the best cookie plate ever.
Why You’ll Love These Easter Cookies
- Thick, bakery-style cookies with perfectly chewy centers
- Cadbury Mini Eggs in every bite (crunchy + chocolatey = elite combo)
- One-bowl recipe for minimal cleanup
- No chill required (but optional!)
- Perfect for Easter gatherings, spring baking, or “just because” cookies. Festive without the fuss aka cookie perfection.
Baking with Cadbury Mini Eggs
Mini Eggs aren’t just cute—they actually change the texture of the cookie in the best way. Leave them whole or roughly chop them (totally up to you), for:
- Pockets of melty milk chocolate
- Crunchy candy shell bits throughout the cookie
- And a slightly caramelized, almost toffee-like flavor where their shells kinda melt into the dough
Baking Science Moment: How to Make Thick, Chewy Cookies
Let’s talk about why these turn out so good (and how to make sure yours do too).
1. Cold Butter = Less Spread, More Thickness
Instead of softened room temperature butter, this recipe uses cold butter.
Cold butter takes longer to melt in the oven, which means the cookies have time to set before spreading too much. This is one of my favorite tricks for thick, bakery-style cookies.
2. Extra Egg Yolk = Chewier Texture
Adding an extra egg yolk boosts the fat content and improves emulsification. The result is a chewier cookie with a richer flavor. Don’t skip the extra yolk!
3. Higher Baking Temperature for Perfect Texture
These cookies bake at 375°F (or 190°CF), which helps set the edges quickly, while keeping the centers soft and gooey, and also reduces spreading.
So you get that perfect combo of crisp edges and a soft, chewy middle.
Ingredients You’ll Need
- Unsalted butter, cold and straight from the fridge
- Light brown sugar
- Granulated sugar
- 2 large eggs + extra egg yolk – be sure to use large eggs – learn why in my Eggs in Baking post!
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt (I prefer fine sea salt)
- Cadbury Mini Eggs + your choice of chocolate chips (I used semi-sweet)
Do You Have to Chill the Dough?
You can – but they were designed so you can bake right away and still enjoy delicious Easter Cookies in no time.
But if you want to level them up, chilling will give you thicker and chewier cookies with a richer flavor. I do recommend an overnight chill if time permits. Simply cover the portioned dough balls well with plastic wrap and refrigerate for 24-48 hours.
Tips for Perfect Easter Cookies
- Don’t overbake. They should look slightly damp in the center when you pull them from the oven. Don’t worry – the residual heat from the baking pan will help finish baking them to perfection.
- Use a cookie scoop. This makes portioning your cookies a breeze – plus, even sizing = even baking, so it’s really a win-win. I used a this large cookie scoop.
- Use a light-colored rimmed baking pan, lined with parchment. This is so important for even, perfect baking. Learn why in my How to Bake the Perfect Cookies post.
- Press extra toppings on top before baking. This is a bakery trick that makes cookies look so pretty!
How to Store Easter Cookies
Store baked, completely-cooled Easter Cookies inside an airtight container at room temp for about 4 days. Learn How to Freeze Cookie Dough (and bake from frozen!) here.
Easter Cookie Frequently Asked Questions
Do I Have to Chop The Mini Eggs?
Nope. I skipped chopping the mini eggs and I find it annoying – but if you want more pockets of mini egg goodness, feel free to roughly chop them first.
What Type of Chocolate Chips Do I Need?
I used semi-sweet chocolate chips to help balance the sweetness from the Cadbury Eggs – but feel free to use anything else you like, such as:
- Dark chocolate chunks
- White chocolate chips
- Chopped chocolate of any type
- Peanut Butter chips
- Or even skip them, use extra Mini Eggs instead, and let them truly shine!
Why Did my Cookies Spread?
This usually happens because the dough was too warm. Feel free to pop the cookies in the fridge while your oven preheats – or cover the whole tray well with plastic wrap and chill overnight before baking.
Your baking powder or baking soda could also be expired. Be sure your leavening agents are still active before using them – expired baking powder/soda cannot do their jobs and your cookies can fall flat.
Why Didn’t My Cookies Spread?
Almost every time someone asks this, it’s because too much flour was accidentally added. Use digital kitchen scales to weigh your flour and take your baking to the next level – it’s as simple as that!
More Easter Recipes You’ll Love:
- Homemade Hawaiian Rolls – the perfect Easter dinner side dish!
- Sourdough Discard Cornbread
- Homemade Banoffee Pie
- Lemon Tarts
Easter Cookies
Ingredients
- 2 sticks (227 grams) unsalted butter, cold and cubed
- 1 ¼ cup (250 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs PLUS 1 extra yolk, at room temp
- 2 ¾ cup + 2 Tablespoons (375 grams) all-purpose flour, measured accurately
- ½ teaspoon baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 cups (340 grams) mix of Cadbury Mini Eggs and any chocolate chips you prefer, I used semi-sweet
- Flaky sea salt, for topping, optional
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium until incorporated, about 1 minute. Scrape down the bottom and sides of the bowl.
- Add the flour, baking soda, baking powder, and salt. Mix on low until almost incorporated.
- Add the Cadbury Mini Eggs and chocolate chips. Mix on low until just combined.
- Using a large spring-loaded cookie scoop, portion the cookies into balls.
- Optional: Place the portioned cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours, for thicker, chewier cookies with a richer flavor.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 12 minutes, or until lightly golden brown at the edges but still slightly damp looking in the middle. Sprinkle with flaky sea salt, if using.
- Allow cookies to cool on baking pans before serving.
