How to Make Easy Easter Egg Cookies

2 sticks salted butter, softened at room temperature
1/2 cup brown sugar, packed
1 cup granulated sugar
1 and 1/2 tsp vanilla extract
2 large eggs
2 and 2/3 cups all-purpose flour
1 tsp baking soda1/4 tsp salt
1 and ½ cups crushed Cadbury chocolate mini eggs, plus a handful more for topping
1 cup semi-sweet chocolate chips, plus a handful more for topping


Cream your softened butter in a large mixing bowl on high speed.
Add the sugars and mix until well creamed with the butter.

Add the vanilla and eggs and mix just until combined.

Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together – about a minute or so).

Finally, add the Cadbury eggs and chocolate chips and mix until evenly distributed.


Cover the bowl with a clean kitchen towel and chill in the fridge for at least 1 hour or up to 24 hours. If chilling longer than 1 hour, pre-scoop your dough balls or it’ll be hard to scoop.

Preheat your oven to 350 degrees F.Line a few baking sheets with parchment paper or silicone baking mats.

Scoop the chilled cookie dough into balls 65 grams in size. Press a few extra


Place cookie balls a few inches apart on your prepared baking sheet.

Bake for 10 minutes. The centers of the cookies will look a bit underdone when you take them out, but the edges should be set when gently tapped with a fingertip. They’ll set up to the perfect soft-baked texture as they cool.

Let cookies cool on the baking sheet for about 5 minutes, then transfer to cooling racks to cool completely.


These are amazing when they’re still warm and gooey from the oven. Store cooled cookies in an airtight container at room temp for 4-5 days, or longer in the fridge. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!

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