Soft, chewy chocolate chip mini egg cookies packed with crunchy Cadbury eggs — an easy Easter treat that disappears fast!

Warm, fresh-from-the-oven chocolate chip cookies are so nostalgic of growing up as a kid. And who doesn’t love Cadbury chocolate mini eggs?!

Combine the the two and you have a simply delicious cookie that the whole family loves! Especially the teenagers, so good thing this recipe makes a huge batch of cookies — they’re sure to disappear quickly.

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I’m a huge fan of creating treats for every occasion, especially delicious ones like these mini egg chocolate chip cookies. They are perfect for taking to your next Easter event or party!

This chocolate chip cookie recipe is super versatile and easy to make with only a few ingredients from the grocery store. Start with unsalted butter, granulated sugar, all-purpose flour, and a splash of vanilla extract.

Be sure to check out some of our other Easter recipes, like these Easter cookie bars, white chocolate Easter popcorn, or mini egg chocolate bark. They would be fun to add to Easter baskets this year!

This Easter mini egg cookie recipe is so much fun for kids of all ages to make and take to holiday parties or events. My kids enjoy the baking part, second only to the eating part, of course.

Chocolate Chip Mini Egg Cookie ingredients

How to Make These Mini Egg Cookies

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Ingredients

All-purpose flour – The sturdy base that gives these cookies their classic soft and chewy structure.
Baking soda – A little lift goes a long way, helping the cookies puff up perfectly in the oven.
Salt – Just enough to balance the sweetness.
Butter, room temperature – Real butter makes these cookies rich and melt-in-your-mouth tender.
Brown sugar – Adds moisture and an irresistible chewy texture.
Granulated white sugar – Brings sweetness and helps create crisp edges.
Vanilla instant pudding mix – The secret weapon for ultra-soft, bakery-style cookies that stay fresh longer.
Eggs – They bind everything together and give the cookies structure and richness.
Vanilla extract – A splash of warm flavor that every cookie needs.
Cadbury mini eggs, chopped – Crunchy candy shells with creamy chocolate centers that make these cookies festive and totally addictive.

Instructions

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking soda, and salt.

3. Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.

4. Once combined, add the pudding mix, vanilla, and eggs, and beat on high for 3-4 minutes.

5. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix. After about 1 minute, turn the mixer up to high and mix until combined.

6. Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.

7. Use a cookie scoop to make even balls and place them on the prepared cookie sheet.

Tip: Add more chopped mini eggs to the top of the cookie dough balls before cooking. This helps to add a fun pop of color to each cookie.

8. Bake for 10-12 minutes, or until slightly golden and just set on the top.

9. Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.

For chewier, softer cookies, simply adjust the baking time and take the cookies out of the oven one minute sooner. This recipe easily makes 3 dozen chocolate chip cookies.

How to Store These Cookies

Store these sweet treats in a large freezer bag or airtight container at room temperature for a week or in the freezer for up to three months.

For fun mini egg cookie recipe variations, try adding these ingredients: dark chocolate chips , brown sugar, milk chocolate eggs, chocolate chunks, or cocoa powder. Be sure to check out this colorful Cadbury mini egg cookie recipe too!

Using mini eggs in your baking is such a fun way to create a wide variety of Easter treats. We love them in this Easter parfait, mini egg dessert dip, or even an Easter milkshake!

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Some of My Kitchen Essentials

I love using this non-stick bakeware for all of my baking.
These silicone mitts are perfect for grasping hot pans and baking dishes.
This Henckel knife is my favorite for slicing and dicing in the kitchen.
These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.

These are the easiest cookies to make with mini eggs, our favorite candy around Easter time. I could eat an entire bag of mini Cadbury eggs in one sitting — pretty sure that I’m not alone in that!

Frequently Asked Questions

How do I keep chocolate chip cookies soft and chewy?
Use room temperature butter, don’t overbake, and store them in an airtight container. Pulling the cookies out when they look slightly underdone in the center helps keep them soft.

Can I freeze chocolate chip cookie dough?
Yes! Scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. You can bake straight from frozen — just add 1–2 extra minutes to the baking time.

Why add pudding mix to cookies?
Instant pudding mix adds extra moisture and softness, giving the cookies a thicker, bakery-style texture that stays chewy for days.

How do I prevent cookies from spreading too much?
Make sure your butter isn’t too soft and chill the dough for 30 minutes if your kitchen is warm. Measuring flour correctly (spoon and level) also makes a big difference.

Can I use whole mini eggs instead of chopping them?
You can, but chopping helps distribute the candy evenly throughout the dough so every bite gets that crunchy chocolate goodness.

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