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Stuffed with candy coated chocolate eggs, Mini Egg Cookies are the perfect chocolate treat to fill your Easter basket!
Every spring the stores fill with colorful chocolate candies, and my favorite kind is Cadbury’s Mini Eggs. The chocolate inside is just so creamy! In an effort to stop myself from eating the entire bag, I made Mini Egg Cookies. Then I ate all the cookies. 😉
The candy shell around the eggs holds up well when baking. You are left with delightful chunks of chocolate inside this hearty chocolate chip cookie. I adjusted my recipe for Jumbo Chocolate Chip Cookies just slightly to make these Easter cookies.
The trick to working with large candies or chocolate chunks is to have a cookie that’s able to hold up the goodness stuffed inside it. This particular cookie recipe uses pudding mix to help keep the cookies chewy and thick, especially in the middle. The edges are perfectly crispy and buttery.
I get the best results when baking with DIY Vanilla Pudding Mix, but if I don’t have any on hand (like with this recipe) then I use boxed pudding mix from the store. The homemade mix results in a slightly thicker, more “crackly” looking cookie overall.
Honestly, they are just about the perfect cookie. I wish I could make them more often, but those mini eggs disappear from the store shelves so quickly!
Because the cookies are quite large (1/4 cup of batter for each one) the yield is a baker’s dozen. You might get as many as 15 cookies out of the batch if you don’t press the batter down into the measuring cup too much.
After mixing the batter and folding in the chocolate eggs and chocolate chips, measure out 1/4 cup of cookie dough and roll it into a ball as shown. Don’t chill the dough. It needs to be at room temperature for the cookies to spread evenly.
You can only bake 6 cookies at a time! Make sure there’s lots of space between each cookie dough ball. Then bake and cool on the sheet for at least 5 minutes before removing to cool on a wire rack. 
Press a few additional eggs into the top of each cookie as it’s cooling. It looks pretty and you get lots of bonus chocolate that way. 🙂
Check out these other recipes perfect for Easter!
- Easter Cookie Bars
- Fruity Cheesecake Dip (this is so pretty!)
- Easy Easter Cupcakes
- Chocolate Chip Cookie Dough Easter Eggs
- Homemade Marshmallow Eggs
- Creamy Orzo and Asparagus
- Bacon Wrapped Asparagus Puffs
Mini Egg Cookies
Ingredients
- 8 oz butter softened to room temperature two sticks
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vanilla pudding mix for baking or use a 3.4 oz box of instant pudding mix
- 1 cup semi-sweet chocolate chips
- 1 cup mini chocolate eggs 1/2 of a 9 oz. bag of Cadbury's
Instructions
- Preheat oven to 350. Line two cookie sheets with parchment paper.
- 8 oz butter softened to room temperature, 3/4 cup brown sugar, 1/4 cup granulated white sugarIn a large bowl, cream together butter and sugars until fluffy and combined.
- 1 tsp vanilla extract, 1 eggAdd the vanilla and the egg and mix well.
- 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1/4 cup vanilla pudding mix for baking or use a 3.4 oz box of instant pudding mixIn a medium bowl, stir together the flour, soda, salt and vanilla pudding mix until evenly mixed.
- Slowly add the dry ingredients to the wet, mixing as you go. Do not over-mix.
- 1 cup semi-sweet chocolate chips, 1 cup mini chocolate eggsStir in the chocolate chips and candies. (Use a spoon or spatula, not the mixer)
- Using a measuring cup, scoop out 1/4 cup of batter. Roll in your hands to create a ball that's as round as possible. Place only 6 cookies on a sheet, well spaced apart.
- Bake one tray at a time for 14-16 minutes. Allow to cool on the sheet for at least 5 minutes before removing.
Notes
Add a few candy eggs to the top of the cookies after baking, before they cool.
Nutrition
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