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Need an Easter treat, love Cadbury’s Mini Eggs and want to bake something simple? These Mini Egg Cookies tick every box!
For me, Easter is a good excuse for baking ALL the goodies I can, and as you’ll see from my collection of Easter recipes, Mini Eggs are one of my favourite Easter treats! (I find them very hard to resist!)
What I love about these Mini Egg Cookies is that they’re perfect for when I have a bake sale coming up, when the kids have their friends round or just whenever the Mini Egg craving takes hold because this easy recipe gives us a batch with just 10 minutes of prep, then you and the dough can chill before baking for about 15 minutes.
This is the base cookie recipe I use, similar to Easy Cookies, for other occasions too, and I just replace the mini eggs with other treats, like Smarties or choc chips.
Why you’ll love this Mini Egg Cookie recipe
⭐️ Crunchy, chewy and totally moreish treats
⭐️ Quick and easy method
⭐️ Fun to make, great to share
Sarah’s NOtes
I didn’t want to mess around with these – I want my cookies robust and big!
This recipe makes enough to make about 12 large cookies, but sometimes I do prefer a larger batch of more bitesized biscuits, in which case I simply portion the dough out into smaller pieces to make more.
Most years I stock up on Easter goodies ahead of time, and for this recipe I throw together the dough then freeze the cookies, unbaked, until another day. Then all that’s left to do is bake them (they will need a little more cooking time if they’re frozen.)
Mini Egg Cookie Ingredients
- Butter – I prefer unsalted butter for this recipe. It will need leaving at room temperature before you begin baking.
- Sugars – For this we’re using equal amounts of caster sugar AND soft light brown sugar for extra flavour.
- Eggs – You’ll need 2 for this recipe. For reference, I always use free range medium eggs in my baking.
- Flour – Plain flour, or all-purpose flour if you’re outside the UK.
- Bicarbonate of soda – Also called baking soda. Make sure yours is in date! It helps to give a little rise to the cookies.
- Baking powder – We’re also using 2 teaspoons of this to help keep the cookies light and chewy.
- Salt – A little sea salt gives flavour.
- Mini eggs – Roughly chop these up.
How to make Mini Egg Cookies
1. Place all of the ingredients, apart from the mini eggs, in a large bowl and beat together, as per the full recipe below.
2. Stir in the chopped mini eggs, keeping a handful back.
3. Shape into 12 balls, flatten them ever so slightly and push a few bits of reserved mini eggs into the top. Chill in the fridge.
4. Bake in a preheated oven and allow to cool before handling.
Storing
Keep the cookies in an airtight container for up to 4 days.
You can also freeze the uncooked cookies in a bag and pop them in the oven whenever you fancy. You will need to add a few minutes to the cooking time.
Recipe Tip
✅ Make sure you follow the instructions tochill the dough for at least an hour before you cook them. This is what helps give them their shape! I once missed this step out and they didn’t turn out as well. (We still ate them of course!)
✅ Always keep an eye on your cookies in the oven, especially when it comes towards the end of the suggested cooking time. The temperature in my oven might differ to yours, so could take less/more time until they’re just right.
More Mini Egg recipes…
Easter Ideas
Mini Egg Cheesecake
Easter Ideas
Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}
Sweet Things
Mini Egg Rocky Road {Just 4 Ingredients!}
Sweet Things
Mini Egg Fudge {Easy No Bake Recipe}
FAQs
Yes sure, just follow the same recipe and add them in instead of the mini eggs.
I (carefully) smash them with the bottom of a tin or rolling pin!
No, this is easy enough to do by hand or using a simple handheld electric mixer if you have one.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Mini Egg Cookies
Ingredients
- 220 g (8 oz) Unsalted butter, Room temperature
- 150 g (1 cups) Caster sugar
- 150 g (1 cup) Soft light brown sugar
- 2 Medium eggs
- 450 g (3.5 cups) Plain flour
- 1 tsp Bicarbonate of soda
- 2 tsp Baking powder
- 1.5 tsp Fine sea salt
- 250 g (9 oz) Mini eggs, Roughly chopped
Instructions
- Place all of the ingredients, apart from the mini eggs, in a large bowl and beat together with a hand mixer or wooden spoon.
- Stir in the chopped mini eggs, keeping a handful back.
- Shape into 12 balls, flatten them ever so slightly and push a few bits of reserved mini eggs into the top.
- Place them on a plate and pop in the fridge for at least 1 hour.
- Heat the oven to 180℃/200℃/400F or Gas Mark 6.
- Place the chilled cookies onto parchment lined baking sheets with plenty of space between them. (Use 2 baking sheets or bake in 2 batches of 6.)
- Bake for 15-18 minutes or until the cookies are golden on the edges.
- Allow to cool a little before moving the cookies to a cooling rack.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 2, 2026 and updated later to make improvements.
