These soft and chewy White Chocolate Chip Mini Egg Cookies are the perfect treat for Easter. Packed with mini chocolate eggs and simple cookie dough, this recipe is sure to become a family favorite!
For more Easter desserts, check out this No Bake Easter Egg Cheesecake or Funny Easter Bunny Cake next!
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These chocolate mini eggs cookies have a delicious buttery flavor with a slight hint of caramel. The chopped Cadbury Mini Eggs add sweetness and milk chocolate flavor. They're just like a chocolate chip cookie, only better!
If you still have leftover Mini Eggs, make this Easter Bark Recipe or Sugar Cookie Cups next!
Why You'll Love This Recipe
- They're an easy-to-make treat for Easter or any other time of year!
- These cookies are made in one bowl - which makes for easy clean-up!
- The dough can be made ahead of time and frozen for up to two months.
- It's a great way to use up leftover Easter candy!
Ingredients & Substitutions
- White Chocolate Chips: These are a fun addition that adds an extra layer of sweetness. Feel free to leave them out if you'd like, or use semi-sweet chocolate chips instead.
- Cadbury Mini Eggs: Not only do mini Cadbury eggs make these cookies look cute, but they also add delicious pockets of melted dark chocolate throughout each bite! I chopped them into smaller pieces and left some whole to add to each cookie before baking. To chop, place them in a ziplock bag and use a rolling pin to crush them.
See the printable recipe card for exact measurements and a full list of ingredients.
How To Make Chocolate Chip Mini Egg Cookies
Here's how to make these mini egg cookies with step-by-step photos and instructions. (The full recipe is in the recipe card below!)
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy. The easiest way to do this is with an electric hand-held mixer (or stand mixer using the paddle attachment).
- Add a large egg and vanilla extract to the butter mixture and beat on medium speed until well combined.
- Next, add the flour, baking powder, baking soda, and sea salt. With the mixer on low speed, gradually mix in the dry ingredients until just combined. Do not overmix or your cookies may turn out tough.
- Fold in the Cadbury Mini Egg pieces and white chocolate chips.
- Using a cookie scoop, portion the dough into dough balls or roll the dough into balls by hand.
- Place the cookie dough balls on the lined baking tray, leaving about 2 inches of space between each one.
- Place one whole mini Cadbury egg on top of each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Note: For best results, rotate the cookie sheet halfway through baking to ensure even browning.
- Remove the baked cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely.
- Once the Easter egg cookies have cooled, store them in an airtight container at room temperature or freeze them in a freezer bag for later.
- Serve with a glass of cold milk, and enjoy!
Top Tips
- Use room-temperature butter.
- Use a cookie scoop so all cookies are roughly the same size and bake evenly. You can also use a digital scale to ensure each cookie is the same size. (I am never this picky) 😉
- Do not overbake your cookies. They should be golden brown on the edges but soft in the middle.
- Store leftover cookies in an airtight container to keep them soft and delicious.
- You can make the dough in advance and chill it in the refrigerator until ready to use.
Recipe FAQs
Yes, you can substitute the all-purpose flour with a gluten-free blend for baking.
You can use salted butter in this recipe, but you will need to reduce the sea salt by half.
Yes, you can freeze the cookie dough either before or after baking. To freeze, portion into dough balls and place on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. To bake, place the frozen dough balls on a lined baking sheet and bake for a few extra minutes until golden brown.
Yes, you can use a different type of candy - I like M&Ms, Reese's Pieces, or even just chocolate chips!
These cookies will last up to 3 days in an airtight container at room temperature. They can also be frozen for up to two months in a freezer bag.
Yes, you can make the cookie dough in advance and store it in the refrigerator for up to three days before baking. Cover the dough with plastic wrap or store it in an airtight container.
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Printable Recipe
White Chocolate Chip Mini Egg Cookies
Ingredients
- ½ cup unsalted butter softened (room temperature)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups Cadbury Mini Egg pieces (1-cup chopped) Reserve 24 mini eggs (about ½ cup) to place on top of the cookies
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and white and brown sugar in a large bowl with an electric hand mixer until light and fluffy. Add the egg and vanilla extract to the butter mixture, and beat on medium speed until well combined.
- Add the flour, baking powder, baking soda, and sea salt to the mixture. With the mixer on low speed, gradually mix in the dry ingredients until combined. Be careful not to overmix.
- Fold in the Cadbury Mini Egg pieces and white chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop, scoop the dough into dough balls, or roll the dough into balls by hand. Place the cookie dough balls on the lined baking tray, leaving about 2 inches of space between each. Place one whole mini Cadbury egg on top of each cookie.
- Bake the cookies in the oven for 10-12 minutes or until the edges are golden brown.
- Remove the baked cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
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Notes
- Use room-temperature butter.
- Do not overmix your dough.
- Use a cookie scoop so all cookies are roughly the same size and bake evenly. You can also use a digital scale to ensure each cookie is the same size. (I am never this picky) 😉
- Do not overbake your cookies. They should be golden brown on the edges but still soft in the middle.
- Store leftover cookies in an airtight container to keep them soft and delicious.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published on April 14, 2023. I recently updated it on February 5, 2025, with more information and helpful tips, but the recipe remains the same.
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