Name: Mini Egg Easter Crack Cookies Recipe
Prep time: 20 min
Cook time: 8 min
Ingredients: 24 Ritz crackers; 1 cup butter (unsalted); 1 cup brown sugar (dark); 7 oz chocolate chips; 7 oz white chocolate chips; 1/2 cup Mini Eggs (about 6oz)

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These Mini Egg Easter crack cookies combine Ritz crackers, buttery toffee, chocolate and crushed Mini Eggs in cute pastel cups!

A plate of cupcake-sized chocolate treats topped with swirled white and milk chocolate and colorful candy-coated chocolate eggs, arranged on a light-colored speckled plate.

They’re sweet, salty, crunchy, chocolatey and dangerously easy to grab just one more… which explains why I always wish I’d made a double batch.

This Easter version of cracker toffee keeps everything we love about the original recipe but adds a seasonal glow-up. Pastel cupcake liners make them look extra pretty, while the Mini Eggs bring that nostalgic chocolate crunch we’re all obsessed with.

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A hand holding a chocolate cup topped with crushed pastel candy eggs, surrounded by more chocolate cups in green paper liners.

Why You’ll Love This Recipe

These Ritz cookies give you all the nostalgia of classic cracker toffee with a cute, bite-sized Easter twist. They’re perfectly portioned, giftable and look adorable tucked into pastel liners on an Easter dessert table.

They’re festive without being fussy and easy enough to whip up even when your kitchen is already overflowing with kid snacks and leftovers.

A plate of cupcakes topped with chocolate and colorful candy eggs sits on a wooden table, surrounded by decorated Easter eggs and a muffin tray with more cupcakes in pastel liners.

The buttery toffee, melted chocolate, salty Ritz base, and crunchy Mini Eggs are a combination that just works. Yes, they take a little more patience than the traditional spread-and-break cracker toffee, but the polished look and festive toppings make them totally worth it.

If you love this recipe, be sure to check out my Ritz cracker toffee, peanut butter Ritz cookies, or pretzel toffee next!

A box of Ritz crackers, a dish of butter, bowls of chocolate chips, brown sugar, and mini eggs arranged on a wooden surface, each labeled with its name.

Ingredients

Ritz crackers – These buttery, salty crackers create the perfect base for each toffee cookie.
Butter, unsalted – Creates the rich, caramel-like toffee that soaks beautifully into the crackers.
Dark brown sugar – Adds sweetness and depth, caramelizing into that classic toffee flavour.
Chocolate chips – Melt into a smooth, creamy topping for each cookie. A mix of white chocolate and milk or semi-sweet is a nice combo.
Mini Eggs, crushed – Add crunch, colour, and that unmistakable Easter chocolate flavour.

A white muffin tray with twelve slots holds paper liners, each containing a single round vanilla wafer cookie. The tray is on a wooden surface with a lace doily and decorative eggs nearby.

Instructions

1. Preheat the oven to 350 degrees F.

2. Line two muffin tins with good-quality pastel cupcake liners. Alternately, you can use silicone muffin trays.

3. Place one Ritz cracker in the bottom of each liner.

4. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil. Boil for 2–3 minutes, allowing the mixture to bubble and caramelize.

A muffin tin lined with light green paper cups, each filled with a bubbly caramel-like mixture, sits on a wooden surface near a lace doily.

5. Remove from heat and drop a tablespoon-sized amount of the toffee mixture onto each Ritz cracker using a cookie scoop.

6. Place the muffin tins in the oven and bake for 8 minutes.

7. Remove from the oven and immediately top each Ritz with 1–2 tablespoons of chocolate chips. Use half white chocolate and half milk chocolate in each cup for that swirled look.

8. Once the chocolate softens, spread it gently with the back of a spoon. If needed, return the tray to the warm oven for one minute to help the chocolate melt.

A muffin tin filled with cupcakes in pale green paper liners, topped with chocolate frosting and colorful pastel candy pieces, viewed from above.

9. Sprinkle generously with crushed Mini Eggs.

A white muffin tray holds 12 cupcakes in pastel green liners, each topped with chocolate and colorful candy eggs. The tray rests on a wooden table decorated with Easter-themed items.

10. Place them in the fridge to cool and fully set before removing and storing in an airtight container.

A plate of chocolate swirled cupcakes topped with crushed pastel-colored candy eggs and chocolate pieces, arranged closely together.

Recipe Notes

Use good-quality parchment paper cupcake liners to prevent sticking and keep the cookies looking pretty.
Make sure the butter and brown sugar come to a full boil and cook for 2–3 minutes for proper toffee texture.
Use a cookie scoop for even portions and less mess.
Crush Mini Eggs gently so you get a mix of chunks and crumbs for texture. I chop them on a cutting board or place them in a freezer bag to smash with a rolling pin, dealers choice.
Let the cookies cool completely before removing them from the liners so they set nicely.

A hand with painted nails holds a partially eaten chocolate treat topped with colorful candy pieces, with more similar treats in green cupcake liners visible in the background.

Frequently Asked Questions

Do these store well?
Yes—store them in an airtight container at room temperature or in the fridge for a few weeks, if they last that long. They also freeze beautifully.

Can I use milk or dark chocolate?
Absolutely! Both work great with the Mini Eggs and buttery toffee base.

Can I make these ahead for Easter?
Yes! These are perfect for making a few days in advance for Easter gatherings or treat bags.

A hand holds a chocolate cup topped with crushed pastel-colored candy eggs. More similar chocolate treats are on a tray in the background. The person has a pink and white patterned manicure.

More Mini Egg Recipes

They’ve quickly become a spring favourite in our house. The boys grab a couple on their way out the door, Jude sneaks them into his lunch and I stash a few for those quiet moments when everyone has left the house.

Whether you’re baking for Easter, gifting neighbours, or just feeding your hungry crew, these Ritz Easter crack cookies are always a hit.

A plate of chocolate and white chocolate cookies topped with colorful candy-coated mini eggs, labeled “Mini Egg Crack Cookies” and “So good!” with the website homemadewithheather.com at the bottom.

If you love these Ritz Easter crack cookies, I’d be so grateful if you gave it a five-star rating by clicking the stars in the recipe card below.