Mini Egg cookies are festive easter cookies with M&M Easter Eggs. These homemade mini egg cookies are everything a chocolate chip cookie should be – soft, crispy, and chewy. Perfectly buttery and sweet.
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Do you want to make a cute easter egg cookie? These soft and chewy M&M cookies are exactly what you are looking for. They are super easy to make and ready within 30 minutes. You can make them with any brand of easter eggs, like Cadbury Easter mini eggs.
If you add 1/2 cup of chocolate chips to the dough, it will result in easter chocolate chip cookies. These homemade cookies are made completely from scratch. It tastes so much better than cookies from a box. It is a great cookie to make with kids because they are easy, quick, and look extremely cute.
If you are a cookie dough lover just like me. Then I am 100% sure that you will love eating this easter eggs cookie dough as well. The cookie dough has the best taste ever. Be aware the cookie dough contains raw eggs.
🧁 Ingredient Notes & Substitutions
To make these M&M mini egg cookies you will need the following ingredients.
- Unsalted butter – I love to regulate the amount of salt I use for baking, that is why I always use unsalted butter. Make sure the butter is at room temperature. You can use salted butter as well, but don’t add as many salt to the dough and try it out first.
- Flour – I recommend using all-purpose flour to make these mini egg cookies.
- Granulated sugar – White sugar will spread the cookies when they hit the hot oven. It also adds a bit of crispness to the easter egg cookies. You can use granulated white sugar or organic cane sugar.
- Brown sugar – The higher ratio of brown sugar to granulated sugar produces a chewier cookie. The easter cookies will be denser and will have a stronger caramel flavor. I used light brown sugar, but you can also use dark brown sugar.
- Eggs – are used to add structure to baked goods. You need 2 eggs at room temperature
- Vanilla extract – gives an extra flavor into your bakings, use a great quality for a better flavor.
- Baking powder – leavening agent to help the cookies rise when using all-purpose flour.
- Salt – I used pure, fine sea salt. Adding a pinch of salt enhances the natural flavor of the easter cookies. It adds a nice balance to the sweetness of the easter egg cookies.
- Chocolate Easter Mini Eggs – I used M&M chocolate easter eggs, but you can use any brand of easter eggs. Another great option is Cadbury mini eggs.
🔪 Step-by-step instructions
Let’s walk through how to make the chocolate mini egg cookies. For full ingredients and instructions, scroll down to the recipe card.
Make the mini egg cookie dough
The first step to making these Easter M&M mini cookies is to preheat a convection oven to 175°C (345°F). Line baking sheets with parchment paper or nonstick baking mats.
The second step is to warm up the butter on a microwave scale for 1 minute until it is completely melted. Next, in a large mixing bowl mix the butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and creamy, about two minutes. Add the vanilla extract and the eggs one at a time until combined. Gradually beat in the flour, salt, baking powder, and baking soda.
Chop the mini eggs into small chunks using a kitchen knife. Stir in the chocolate egg chunks until they are evenly distributed throughout the dough.
Portion the mini egg cookie dough
Once the mini egg cookie dough is ready, it is time to portion the dough. I recommend using an ice scoop to portion the dough into equal pieces. This helps them to bake evenly. If you don’t have an ice scoop, you can use a tablespoon to scoop out 1 1/5 tablespoon-sized balls. Roll it into a ball. At this point, you can choose to bake the dough, refrigerate, or freeze the dough.
The flavors can really set into the dough if you let it chill for 1 hour. So I advise you to do so, but I completely understand if you can’t wait so long and want to bake them directly in the oven. If you want to chill or freeze the dough it is better if you portion them first.
Bake the mini egg cookie dough
Place the cookie dough balls evenly apart on a baking sheet, about 2 inches apart ( 5 cm apart). As topping put two or more chocolate M&M’s eggs on top of the cookie dough balls. For best results, I suggest baking only one sheet pan worth of cookies at a time and not to overcrowd the pan. So that the cookies can bake evenly at the right temperature in the middle of the oven.
Bake at 175°C (345°F) for 14-18 minutes, until golden brown. It is important to not overbake the mini egg cookies! The cookies won’t look done, but they are. The cookies continue to cook for a few minutes after baking. Remove the cookies from the oven cool them for 5 minutes on the baking sheet. Then carefully remove the cookies to a wiring rack to cool completely.
The equipment you need for these homemade Easter cookies
- Hand mixer or a stand mixer
- Mixing bowl
- Wiring rack
- Ice scoop
- Parchment paper or non-stick baking mats
- Kitchen scale
👩🏼🍳 Expert Tips
- For best results, bake the mini egg cookies in the middle of a preheated convention oven. I suggest baking only one sheet pan worth of cookies at a time. Also try to not overcrowd the pan. So that the cookies can bake evenly at the right temperature in the middle of the oven. Also check out the cookies regurarly. Baking time is crucial. Underbaking the cookies will keep them chewy and overbaking will result into crisp and dry cookies.
- Replace the easter eggs with normal M&M’s if you want to make them to whole year round.
- Add 1/2 cup chocolate chips into the batter and it will result into mini egg chocolate chip cookies.
- Right temperature ingredients – use eggs at room temperature and melted butter for this recipe.
- Bake with a kitchen scale for the right portions.
How long can you store the mini egg cookies?
You can store the easter egg cookies in an airtight container for up to 7 days at room temperature.
You can store covered cookies with mini eggs for up to 7 days in the refrigerator.
There are two options for freezing the easter cookies:
- Freeze the dough – I reccomend to portion the mini egg cookie dough before freezing. The mean reason for this is because it is easier to portion the dough when the dough is soft. After rolling the dough place it on a baking sheet and freeze it for one hour until hard. After that transfer the cookie dough balls into freezer bags. You can freeze them up to 3 months. Remove them from the freezer a day before baking. Store them in the mean time in the refrigerator.
- Freeze the cookies – you can store the cookies after baking for up to three months in the freezer. Make sure that the cookies are completely cooled down. Put them in to a freezing bag. Get them a day before eating out of the freezer so they can come to room temperature.
🐣 Other Easter recipes
Baking time is crucial in making soft or crispy cookies. Slightly underbaking the cookies will keep them chewy, while overbaking will dry them out resulting in crisp cookies. So don’t overbake them if you want to have gooey cookies.
Chilling the cookie dough will result into cookies that are thick, flavorful and chewier. The flour has a chance to absorb the melted butter and will give a nice flavor to the cookies.
⚖️ Baking in grams
The most accurate way to bake is by baking by weight. Measuring cups are very inaccurate and can lead to baking failures. Therefore all of my recipes are posted in grams. I always bake with a scale, so I have a recipe card that automatically converts metrics to US customary, but it can have errors. So I advise you to bake with a digital scale. You can find them on Amazon for a small price.
⭐️ Did you make this? Please leave a star rating below or a review in the comments section.
M&M Easter Egg cookies
- Ice scoop
- Wiring reck
- Parchment paper or non-stick baking mats
- Hand mixer or stand mixer
- Baking sheet
- Measuring scale
- Preheat a convection oven to 175°C (345°F). Line baking sheets with parchment paper or nonstick baking mats.
- Melt the butter in a microwave save bowl in the microwave for about 1 minute. Next, in a large mixing bowl mix the butter, granulated sugar, and light brown sugar with an electric mixer on medium speed, for about two minutes.250 grams unsalted butter, 75 grams granulated sugar, 140 grams (light) brown sugar
- Add the vanilla extract and the eggs one at a time until combined. Gradually beat in the flour, salt, baking powder, and baking soda.375 grams All-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp fine sea salt, 2 eggs, 2 tsp vanilla extract
- Chop the mini eggs into small chunks using a kitchen knife. Stir in the chocolate egg chunks until they are evenly distributed throughout the dough.200 grams M&M easter eggs
- Portion the dough with an ice scoop or a tablespoon ( into 1½ tablespoon-sized balls). Try to portion the dough into equal pieces, that is better to bake them evenly. At this point, you can choose to bake the dough, refrigerate, or freeze the dough. I advise you to let the dough chill for an hour so it can set and the flavors can develop properly.
- Place the cookie dough balls evenly apart on a baking sheet, about 2 inches apart (5 cm apart). Put two or more chocolate M&M eggs on top of the cookie dough balls. For best results, I suggest baking only one sheet pan worth of cookies at a time and not to overcrowd the pan. So that the cookies can bake evenly at the right temperature in the middle of the oven.
- Bake at 175°C (345°F) for 14-18 minutes, until golden brown. It is important to not overbake the mini egg cookies! The cookies won't look done, but they are. The cookies continue to cook for a few minutes after baking. Remove the cookies from the oven cool them for 5 minutes on the baking sheet. Then carefully remove the cookies to a wiring rack to cool completely.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.