These Easy Moist Mini Eggs and Chocolate Chips cookies are perfect for Easter celebrations.
Packed with milk chocolate chips, creamy white chocolate, and crunchy Cadbury Mini Eggs, this cookie recipe is an irresistible fusion of textures and flavors. Whether you're baking for an Easter gathering or simply satisfying a sweet tooth, these cookies will quickly become your go-to recipe.
If you are looking for more Easter sweets make sure to check out my Easter Peep S'mores Two Ways.
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The ingredients
- All-Purpose Flour: Stick with all-purpose flour for the best texture and structure in your cookies. For a slightly nuttier flavor, you can use whole wheat flour, but the cookies may turn out denser. If you're looking for gluten-free options, a 1-to-1 gluten-free flour blend works well.
- Canola Oil: Canola oil makes these cookies extra moist. If you prefer, you can substitute it with melted butter or coconut oil.
- Mini Eggs: Cadbury Mini Eggs are the star of this recipe! You can find them in most grocery stores, especially around Easter. If they're unavailable, substitute with other candy-coated chocolate.
- White Chocolate: For creamier cookies, use high-quality white chocolate chips. If you're not a fan, you can swap them for dark or semisweet chocolate chips.
- Milk Chocolate Chips: Feel free to mix it up with semisweet or dark chocolate chips for a richer flavor.
See Recipe Card Below for Quantities
Steps-by-step Instructions for the Mini Eggs and Chocolate Chips Cookies
- Preheat your oven to 350ยฐF (175ยฐC). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the canola oil and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense.
- Fold in the milk chocolate chips, white chocolate chips, and Cadbury Mini Eggs using a rubber spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of cookie dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This will ensure soft, moist cookies.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cookies
- Don't Overbake: The cookies will continue to bake on the hot baking sheet after being removed from the oven. Take them out when the edges are set, but the centers are slightly soft.
- Room Temperature Ingredients: Make sure your eggs are at room temperature for better mixing.
- Crush Mini Eggs Gently: Place the Mini Eggs in a zip-top bag and use a rolling pin to crush them lightly. Avoid turning them into powder.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Variations
- Peanut Butter Twist: Add ยฝ cup of peanut butter to the wet ingredients for a nutty twist.
- Oatmeal Cookies: Replace ยฝ cup of flour with quick oats for added texture.
- Nutty Crunch: Stir in ยฝ cup of chopped pecans or walnuts for a crunchy element.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
What to Serve With These Cookies
These cookies are perfect on their own, but if you're looking for pairings, try serving them with:
- A cold glass of milk
- A warm cup of coffee or hot cocoa
- Vanilla ice cream for an indulgent dessert
FAQ
Can I use dark chocolate instead of milk chocolate chips?
Absolutely! Dark chocolate adds a richer flavor and pairs well with the Mini Eggs.
Do I need to chill the dough?
While it's not mandatory, chilling the dough helps control spreading and results in thicker cookies.
Can I double the recipe?
Yes, this recipe doubles beautifully. Just ensure you have enough baking sheets and space in your oven.
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Mini Eggs and Chocolate Chips Cookies
Celebrate Easter and the arrival of spring with this colorful, sweet treat that's guaranteed to bring smiles.
Equipment
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup canola oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 cup Cadbury Mini Eggs
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Line two baking sheets with parchment paper or silicone mats so the cookies don't stick.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the canola oil and sugar with a hand mixer (or stand mixer) until smooth and creamy. Mix in the vanilla, then add the eggs one at a time, beating well after each one.
- Add the dry ingredients to the wet ingredients a little at a time, mixing just until the dough comes together. Don't overmix, or the cookies can turn out dense.
- Stir in the milk chocolate chips, white chocolate chips, and Cadbury Mini Eggs with a spatula or wooden spoon until they're evenly spread through the dough.
- Scoop rounded spoonfuls of dough onto the baking sheets, leaving about 2 inches between each cookie to give them room to spread.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers still look a little soft. That's the secret to a chewy cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Don't overmix the dough. Once the flour goes in, mix just until you don't see dry streaks. Overmixing can make the cookies thicker and more dense.
- Scoop size matters. A medium cookie scoop (about 1.5 tablespoons) gives even baking. If you make larger cookies, add 1-2 minutes to the bake time.
- Watch the centers, not the color. Pull the cookies when the edges look set and lightly golden but the centers still look a bit underbaked. They finish cooking as they cool and stay soft.
- Mini Eggs tip. Cadbury Mini Eggs are hard, so lightly crush some of them before adding. You get better texture and less "jawbreaker" bites. Save a few to press on top for a pretty finish.
Nutrition
Calories: 186kcalCarbohydrates: 61gProtein: 5gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 32mgSodium: 215mgPotassium: 231mgFiber: 2gSugar: 41gVitamin A: 54IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
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Sophie Viau says
Soft, chewy, and packed with chocolate chips and Mini Eggs. These cookies are easy to make and always disappear fast, especially around Easter.