Mini Egg Easter Crack Cookies Recipe

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

5 from 1 vote

Prep Time: 20

Cook Time: 8

Chilling Time: 1

Servings: 24 servings

Preheat the oven to 350 degrees F.
Line two muffin tins with parchment paper liners.
Place one Ritz cracker into each muffin cavity.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil, stirring continuously. Allow the mixture to boil for 2–3 minutes, bubbling and caramelizing.
Remove from heat and drop a tablespoon-sized amount of the toffee mixture onto each Ritz cracker using a cookie scoop.
Place in the oven and bake for 8 minutes.
Remove from the oven and immediately top each with 1–2 tablespoons of chocolate chips. Use equal parts white and milk chocolate chips for that swirled look.
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 melt the chocolate.
Top with chopped Mini Eggs.
Place in the fridge to cool and fully set before removing from the muffin cups and storing in an airtight container.

Use a silicone muffin tin without liners for best results—the cookies pop right out.
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 cleaner assembly.
If using liners, choose parchment or silicone to prevent sticking.
Let the cookies cool completely before removing them so they set properly.