Easy Easter Egg Cookies

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Here’s my go-to Easter egg cookie recipe, with soft, chewy centers, crispy edges, and the sweetest pastel frosting decorations that make them perfect for spring celebrations.

These Easter egg cookies have become a springtime tradition in our house. I usually make a double batch because they disappear so quickly – especially when the kids spot them cooling on the counter. Nothing says Easter quite like freshly baked cookies, right?

What Kind of Easter Eggs Should I Use?

Mini chocolate Easter eggs are the star of these cookies, and you’ve got plenty of options to choose from. The most common choices are Cadbury Mini Eggs with their candy shell coating, or you could go with mini solid chocolate eggs that have a similar size. If you can’t find specifically branded Easter eggs, any chocolate candy pieces about the size of a large marble will work just fine. For the best results, stick with eggs that have a candy coating or shell – they’ll hold their shape better during baking and won’t completely melt into the cookie dough. Just remember to roughly chop some of the eggs before adding them to your dough, which helps distribute the chocolate more evenly throughout each cookie.

Options for Substitutions

Here’s what you can swap in this cookie recipe if you need to:

• Butter: You can use margarine instead of butter, though the texture might be slightly different. Coconut oil (in solid form) works too, but will add a slight coconut flavor.
• Brown sugar: Out of brown sugar? Make your own by mixing 1/2 cup white sugar with 1 tablespoon molasses. Or just use all white sugar, though you’ll miss some of that caramel-like flavor.
• Easter eggs: These cookies work great with regular M&Ms, chopped chocolate bars, or any other chocolate candy you have on hand. Just keep the amount about the same.
• Cocoa powder: Any unsweetened cocoa powder works here – Dutch process or natural. If you skip it, remember to add an extra 1/4 cup of flour to keep the dry ingredient ratio right.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a touch of almond extract can work. You can skip it if needed, but you’ll miss some flavor depth.
• Sea salt topping: Regular table salt works fine for the topping, or you can skip it altogether if you prefer.

Watch Out for These Mistakes While Baking

The biggest challenge when making Easter egg cookies is getting the temperature of your butter just right – too soft and your cookies will spread too thin, too cold and your dough won’t cream properly, so aim for butter that’s cool but soft enough to leave an indent when pressed. A common mistake is overbaking these cookies – they should still look slightly underdone in the center when you take them out, as they’ll continue to firm up while cooling on the baking sheet. To prevent your Easter eggs from cracking or melting too much, press them gently into the cookies right after they come out of the oven, rather than baking them with the dough. For the best texture, chill your dough for at least 30 minutes before baking – this helps prevent excessive spreading and gives you thicker, chewier cookies with perfectly crisp edges.

What to Serve With Easter Egg Cookies?

These sweet and chocolatey cookies are perfect for serving with a cold glass of milk – it’s a classic combo that never gets old! If you’re hosting an Easter gathering, try setting up a cookie and beverage station with both regular and chocolate milk, or even some coffee or hot chocolate for the grown-ups. A scoop of vanilla ice cream sandwiched between two cookies makes for an extra special treat that kids and adults will love. For a festive touch, serve these cookies alongside other Easter treats like pastel-colored candies or a bowl of fresh strawberries.

Storage Instructions

Keep Fresh: These Easter egg cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container with them – it helps keep the cookies soft and chewy, just like when they first came out of the oven!

Freeze Baked: Already baked cookies? No problem! Pop them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Perfect for making ahead during the busy Easter season.

Freeze Dough: Want fresh-baked cookies anytime? Shape the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, just add 1-2 minutes to the original baking time – no need to thaw!

Preparation Time	15-20 minutes
Cooking Time	10-11 minutes
Total Time	25-31 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 105-120 g
• Carbohydrates: 300-320 g

Ingredients

• 115 grams (1 stick or 1/2 cup) softened butter
• 90 grams (1/2 cup) packed brown sugar
• 50 grams (1/4 cup) granulated sugar or caster sugar
• 1 teaspoon vanilla essence
• 1 large egg
• 175 grams (1 1/4 cup) all-purpose flour or plain flour
• 40 grams (1/2 cup) sifted cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (75 grams)
• 150 grams (1 cup) mini chocolate easter eggs
• Sea salt for sprinkling on top

Step 1: Prepare Baking Trays and Preheat Oven

Preheat your oven to 180°C (360°F).

Line two baking trays or cookie sheets with baking paper or parchment paper to prevent the cookies from sticking during baking.

Step 2: Cream Butter and Sugars

In a large mixing bowl, add the butter and sugars.

Using an electric mixer on medium speed, beat the mixture until it’s well combined.

Then, add the vanilla extract and egg, continuing to beat for about a minute until the mixture is smooth and creamy.

Step 3: Mix Dry Ingredients and Form Dough

Sift the flour, cocoa powder, baking soda, and salt into the butter mixture.

Stir until everything is thoroughly combined and a chocolaty dough forms.

It should be soft but firm enough to hold its shape.

Step 4: Add Chocolate Chips and Easter Eggs

Gently fold the chocolate chips into the dough along with most of the chopped or small Easter eggs, saving a few for decoration later.

Stir until they are evenly distributed throughout the dough.

Step 5: Shape and Bake the Cookies

Using a medium cookie scoop, portion out the dough, which should be about 2 tablespoons for each cookie.

Roll the dough into smooth balls with your hands and place them on the prepared baking trays, allowing space for spreading.

Bake the cookies in the preheated oven for approximately 10-11 minutes.

Step 6: Decorate and Cool the Cookies

While the cookies are still warm from the oven, press a few extra reserved Easter eggs gently on top of each cookie for decoration.

If desired, sprinkle a little sea salt over the top for added flavor.

Transfer the cookies to a wire rack to cool completely before enjoying.