Let’s make these soft, chewy and bursting with pastel crunch Easter cookies with crushed Eggies chocolates. This is a festive twist on my all time favorite Chewy Chocolate Chip Cookies. By swapping classic chocolate chips for colorful candy coated Eggies, every bite will be a celebration of spring.
Joyful Easter Eggie cookies
These Easter cookies are litterally joyful to make. All those bright pastel colors and delicious crunch makes these cookies just perfect for spring celebration, sharing, gifting or simply treeating yourself. The center is inscredibly chewy and outside of the cookie has a nice light crunch.
What makes this recipe even better is how simple it is. With basic pantry ingredients and a handful of chocolate eggies, you can create bakery-style cookies that look festive and taste amazing. These cookies have soft and chewy texture with a little crunchy chocolate eggies in every bite.
Beautiful pastel colors makes these Easter egg cookies perfect for family gatherings and will become one of your favorite spring baking recipes.
What Are Chocolate Eggies?
Chocolate eggies (also known as mini eggs) are small candy-coated chocolate eggs that are especially popular during Easter. They have a crunchy pastel shell and a rich chocolate center, making them perfect for spring desserts and Easter baking. When added to cookie dough, they bring both a delicious chocolate crunch and festive color.
Ingredients
Unsalted, room temperature butter: Makes the cookies rich and adds the structure to the dough. I prefer using unsalted butter, because I want to control the saltiness of cookies. But of course, you can use salted butter, in that case there is no need of adding extra pinch of salt. Vegan butter works well too in this recipe.
White granulated sugar: Sweetens the cookies and keeps the dough together.
Brown sugar: Makes the cookies the chewy and sweet. It is important to follow exact amount of brown sugar in this recipe to achieve the best chewiness of the cookie.
Room temperature eggs: The protein in the egg helps provide structure, while the fat (in the yolk) adds moisture, contributing to the cookie’s chewy texture. Eggs also aid in browning the cookie.
Vanilla extract: Brings flavour and aroma to the cookies. Opt for pure vanilla extract rather than imitation for a deeper, more natural flavour.
All-purpose flour: Provides the structure of the cookie. Measure the flour correctly, too much flour can lead to a dense and dry cookie.
Baking powder & baking soda: Works together as a leavening agent that helps the cookies rise and become light and fluffy. Make sure your baking powder is fresh to ensure the cookies rise properly.
Eggies chocolates: The most important ingredient in this recipe, don’t forget these. They will bring much desired chocolate flavour and crunch in the cookies.
How to make Easter cookies with mini eggs
- Preheat the oven to 350°F (176°C) and lined baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, with an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 3–4 minutes).
- Add the eggs one at a time, ensuring they are fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with spatula until just combined (don’t overmix). Make sure to scrape on the bottom and sides of the bowls as well.
- Fold in the chocolate chips and refrigerate the dough for 30 minutes. (To save time: freeze cookie dough for 15 minutes.)
- Place rounded tablespoons of cookie dough balls (approx. 2 tablespoons) onto the prepared baking sheet, lined with parchment paper, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 10–12 minutes, or until the edges are golden brown, but the centre is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking tips for perfect mini egg cookies
- Slightly crush the eggies for better distribution. Use ziploc bag to place the chocolate eggs inside. Place a kitchen towel over it and gently tap on the eggies with a rolling pin. Check every here and there for the desired size of crushed eggies. You don’t want to end up with dust and very small pieces of chocolate.
- Chill the dough for thicker and chewier cookies. Absolute must also for handling the dough. Chilled dough makes cookies to stay in shape and helps not to spread to quickly.
- Press extra eggies on top after baking for even more festive and colorful look. This is a game changer. Keep few eggies (I used 3 extra eggies on each cookie) on the side to have perfect bakery style Easter cookie look.
- Do not overmix the dough, or the cookies may become tough.
How to Store Easter Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months.
Yes, but lightly crushing them helps distribute the chocolate more evenly throughout the cookie.
Chilling the dough for 30 minutes helps create thicker cookies with better texture.
Yes. Scoop the dough into balls and freeze for up to 2 months.
Candy-coated chocolate mini eggs work best because they stay crunchy and colorful during baking.
More recipes
- RASPBERRY HEART COOKIES
- NEW YORK LEVAIN COOKIES
- TRIPLE CHOCOLATE COOKIES
- LEMON THUMBPRINT COOKIES
- SHORTBREAD PISTACHIO COOKIES
EASTER COOKIES
Equipment
- 1 Baking sheet 19×13 inch
- 1 mixing bowls
- 1 Spatula
- Parchment paper
- 1 ice cream scoop size of 3 tablespoons
Ingredients
- 1 cup 220 g unsalted butter softened
- ½ cup 100 g granulated sugar
- 1 cup 210 g packed light brown sugar
- 2 large eggs
- 1½ teaspoon vanilla extract
- 3 cups 360 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (340 g) Eggies chocolates
Instructions
- Preheat the oven to 350°F (176°C) and lined baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, with an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 3–4 minutes).
- Add the eggs one at a time, ensuring they are fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with spatula until just combined (don’t overmix). Make sure to scrape on the bottom and sides of the bowls as well.
- Fold in the chocolate chips and refrigerate the dough for 30 minutes. (To save time: freeze cookie dough for 15 minutes.)
- Place rounded tablespoons of cookie dough balls (approx. 2 tablespoons) onto the prepared baking sheet, lined with parchment paper, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 10–12 minutes, or until the edges are golden brown, but the centre is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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