These Cute Easter Cookies for Kids (with Cadbury Eggs) are easy to make! They turn out super soft and chewy, and the mini-Cadbury eggs make them the cutest chocolate cookies that the kids will LOVE!
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Easy Easter Egg Cookies
These easy Easter cookies are made with simple ingredients and yield chewy spring cookies filled with chocolate goodness. Their chewy centers and crisp edges make them delicious treats for Easter celebrations that everyone will love! Make an extra batch of these chocolate chip cookies for your Easter egg hunts or Easter parties, and they are sure to be a hit!
Reasons to Love These Easy Easter Egg Cookies
- Festive: They are so cute and festive, and the mini eggs make them the perfect Easter treat for little ones!
- Baking with kids: These cookies are a fun Easter activity and a great way to get your little bakers involved in the kitchen on Easter! Let them help mix and scoop the batter, and work their little hands’ fine motor skills by placing the crushed mini eggs on top of the cookies to decorate.
- Freezer-friendly: This recipe can be made ahead of time. Keep the batter in the fridge for 1-2 days, or freeze the cookie dough balls and enjoy this delicious treat later! See full instructions under “serving suggestions and substitutions.”
- Perfect yield: This recipe makes a small batch (12 cookies), so you can double up after you try and approve it! In most recipes, 24 cookies are made, which can be a lot for a small family. If you are making some to freeze for later, feel free to make 2X (see recipe card).
Ingredients to Make the Best Festive Easter Cookies
- Butter: I prefer to use unsalted butter in this recipe. If you use salted, be sure to cut down on the amount of added salt.
- Granulated Sugar: For the perfect spread.
- Brown Sugar: Brown sugar is a key ingredient to make these cookies perfectly chewy.
- Egg: Add moisture to the cookies and help the dry ingredients bind together.
- Vanilla Extract: For flavor. I like to use this brand as it is water-based.
- Flour: I use all-purpose flour.
- Baking Soda & Baking powder: To help the cookies rise in the oven and make puffed cookies that are soft in the center and crisp on the edges.
- Salt: Brings out the flavor in the chocolate and softens the sweetness.
- Semi-sweet chocolate chips (60%) and mini-Cadbury eggs: I love using a mix of dark and milk chocolate!
Step-by-Step Instructions to Make the Best Mini Egg Cookies
- Line a cookie sheet with parchment paper and preheat oven to 350 degrees F.
- Crush the Cadbury eggs: Place them in a Ziploc bag and us a rolling pin to hit them once or twice to break them into 3 or 4 pieces each. Do not overdo it!
- Using an electric hand mixer or stand mixer with a paddle attachment, beat butter and sugars for 5 min until light and creamy.
- Add the egg and vanilla to the butter-sugar mixture and continue beating at medium speed until combined.
- In a separate bowl, add the flour, baking soda, baking powder, and salt and whisk until combined.
- Slowly add flour mixture to wet ingredients and mix, using a spatula or low speed if using a mixer, until incorporated (do not overmix).
- Fold in the chocolate chips and crushed Cadbury eggs (save some to place on top of the cookies).
- Portion the cookie batter using an ice cream scoop (about 2 tbsp each) and place on a lined baking sheet.
- Add some extra crushed Cadbury Easter eggs on top of each cookie and bake for about 13 minutes until the edges are golden brown and the middle is soft and chewy.
- Let the cookies cool on the baking sheet for 5 minutes and enjoy!
Recipe Tips
- Ensure the butter is soft at room temperature so the dough has the right consistency.
- To crush the Cadbury eggs, place them in a Ziploc bag and use a rolling pin to hit them once or twice to break them into 3 or 4 pieces each. Do not overdo it!
- Add extra crushed Cadbury eggs on top of the cookies to make them look prettier!
- Don’t overbake the cookies. They will set as they cool… you want those soft centers for chewy cookies.
- Cookies are best when eaten warm. After they cool completely, reheat them in the microwave for about ten seconds to achieve a melted center.
Tools Needed
Serving Suggestions and Substitutions
These delicious Easter treats are super fun to bring to any Easter celebration! I love baking cookies with my kids as a fun family tradition, and this recipe is a staple for us—so versatile! I make these as Christmas cookies for Santa using only chocolate chips, Valentine’s Day cookies using pink and white M&M’s, and Easter Cookies using our favorite Cadbury mini eggs.
These cookies are perfect for Easter baskets for kids and adults, your favorite Easter brunch charcuterie board, or your kids’ Easter-packed school lunches for a special sweet treat!
You may substitute the Cadbury mini eggs with Easter themed M&M’s.
Storage Instructions
Room Temperature: Cookies may be stored for 3 days at room temperature in an airtight container, though I doubt they will last that long! Reheat for 10 seconds in the microwave and enjoy warm with vanilla ice cream (this is the best part).
Refrigerator: Once completely cool, store cookies in an airtight container and refrigerate for up to two weeks before scooping and baking.
Freezer (baked cookies): Chocolate chip cookies freeze greatly when they are wrapped and stored in an airtight container. Thaw them in the refrigerator overnight for the best results, then heat for 10 seconds in the microwave on high to melt the chocolate.
Freezer (raw cookie dough): Scoop the dough balls and place them on a lined baking sheet (do not add the extra crushed eggs on top this time). Place the baking sheet in the freezer until the cookie balls are solid. Then, transfer them to a freezer Ziploc bag and freeze for up to 3 months.
- To bake from frozen: Let the cookies defrost for 30 minutes, then add the extra crushed Cadbury eggs on top to decorate and bake as per recipe instructions.
Frequently Asked Questions
This can happen if your dough is too warm. Try popping your dough in the refrigerator for 10-12 minutes before baking.
High moisture content and baking time. You do not want to overbake these cookies. Remove from oven when the edges are just golden brown leaving a soft, pale center.
Store them in an airtight container at room temperature and they will remain chewy for 2 to 3 days.
Yes, chocolate chip cookies freeze well when they are wrapped and stored in an airtight container. Thaw them in the refrigerator overnight for the best results, then heat for 7 to 10 seconds in the microwave on high to melt the chocolate. Yum!
Easter cookies are made with a fun Easter twist, these can be cut-out cookies or chocolate chip cookies with Easter colored festive sprinkles or mini Cadbury eggs. A fun activity to do with the kids!
Did you try this recipe? Let me know in the comments and rating below!
Tag me on Instagram so that I can repost your re-creations on my stories 😊
🥣Recipe
Cute Easter Cookies for Kids (with Cadbury Eggs)
Equipment
- 1 Hand mixer or Stand Mixer
- 1 Ice cream scoop
Ingredients
- 1/2 cup unsalted butter 1 stick or 8 tbsp (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg large (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips 60%
- 3/4 cup Cadbury mini eggs Save some to decorate
Instructions
- Line a cookie sheet with parchment paper and preheat oven to 350 degrees F.
- Using an electric hand mixer or stand mixer with a paddle attachment, beat butter and sugars for about 5 minutes until light and creamy.
- Add the egg and vanilla to the butter-sugar mixture and continue beating using medium speed, until combined.
- In a separate bowl, add the flour, baking soda, baking powder and salt and whisk until combined.
- Slowly add flour mixture to wet ingredients and mix, using a spatula or low speed if using a mixer, until incorporated (do not overmix).
- Fold in the chocolate chips and crushed Cadbury eggs (save some to decorate)
- Portion the cookie batter using an ice cream scoop (2 tbsp) and place on a prepared baking sheet.
- Add some extra crushed Cadbury eggs on top of each cookie and bake for about 13 minutes until the edges are golden brown and the middle is soft and chewy.
- Let the cookies cool on the baking sheet for 5 minutes and enjoy!
Notes
- Ensure the butter is soft at room temperature for the dough to be consistent.
- The extra chocolate chips on the cookies will make them look prettier!
- Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
- Cookies are best when eaten warm. After the cookies cool completely, reheat them in the microwave for about ten seconds to achieve a melted center.
- To crush the Cadbury eggs, place them in a Ziploc bag and use a rolling pin to hit them once or twice to break them into 3 or 4 pieces each. Do not overdo it!
Nutrition
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