Mini Egg Cookies for Easter
Mini Egg cookies baked special for Easter are pillowy soft and won’t spread in baking. Enjoy this grown up way to revist your childhood Easter basket.
Chocolate bunnies are a classic, but my heart belongs to those amazing Mini Chocolate eggs. While there are many varieties available, I admit to having a soft spot for the Cadbury variety.
Dress up your chocolate chip cookies with a drizzle of white chocolate. While the chocolate is still wet, sprinkle on some pretty pastel sprinkles.
The chocolate drizzle elevates a cookie to something extra special. And when you take that first bite and realize the cookie also has mini eggs inside, you’ll find yourself stashing the Easter candy so you can bake these all year long.
Special ingredients for Mini Egg Cookies:
- Shortening: I split the butter in this cookie with shortening. You can certainly use the same measurement and go with all butter. Shortening helps the cookies to spread less because the melting point is higher than that of butter.
- Easter Candy: There is not getting around this one. You will need some sort of Easter candy eggs to bake this specific cookie, and my favorite is the Cadbury variety.
- White Chocolate Candy Melts: Melting chocolate wafer down and drizzling over the baked cookies not only makes the cookies beautiful, it amplifies the flavor.
White chocolate on freshly baked cookies with pastel eggs and sprinkles bake a cookie as beautiful to the eye and they are yummy to the taste.
During the First World War, butter was rationed, so a lot of bakers turned to using shortening. Food was a bit scarce so baking cookies was considered a very special treat. We are not in the dire straits that people endured during the World Wars, but we are learning that when everyone shops at once, things can run out. And it can take a while to get more.
You should know that Crisco was reformulated in 2007 to remove the transfats, so while it’s not entirely healthy, it’s not completely terrible. Sort of like cookies in general.
In 2021, we deserve a little bit of a pass on strict diets, so bake the cookies AND enjoy eating them.
You can substitute Crisco, or any vegetable shortening, gram for gram with butter. And another thing. Shortening doesn’t spread when you bake it.
So you do not have to chill the cookie dough. It can be mixed, scooped and baked straight away. It does not spread like cookies mixed with all butter, because shortening has a higher melting point.
Ingredients in Mini Egg Chocolate Chip Cookies
- Butter AND Shortening: Mixing the two makes the butter in your pantry go further, and yields a cookie less prone to spreading.
- Brown sugar: a must for caramelized cookies
- Caster sugar: superfine sugar creams into the fats with ease
- Clear Vanilla: won’t add color to the cookie dough and is a delightful reminder of childhood
- All Purpose Flour
- Eggs
- Baking Soda
- Salt
- Chocolate Chips: Use your favorite but a dark or a bitter sweet balances out the other sweet flavors really well
- Mini Eggs: There are all sort to choose from, but I love the Cadbury variety in this recipe
- White Chocolate Melts: I prefer Ghirardelli melting wafers
- Sprinkles: I loved these pastel sprinkles
Handle the shortening the same way you handle butter and you will find your cookies are tender and light. If you like soft cookies, these will be your jam.
To be perfectly honest, these are chocolate chip cookies with some Easter candy added in. So if you don’t have Easter candy, add extra chocolate chips. But I will let you know that Easter candy is available for delivery from Target or Amazon. So no excuse to skip the Easter eggs in this recipe.
You might notice these are fancied up a little. After doing this technique, I think I may make every chocolate chip cookie going forward like this. It’s super easy, but looks amazing.
Melt candy melts (with a touch of coconut or grapeseed oil to thin out the candy), and drizzle over the baked cookies. The video in the recipe card will show you exactly how to do this. It’s not necessary, but it adds a special touch.
Who doesn’t need a few extra special touches in daily life these days?
Take a few minutes this spring to enjoy the birds singing outside your window (I’m doing that right now), savor the home made meals you’re serving, and spend a few minutes in gratitude each day for the things that are going right in your world. You might have to search a little bit for that last one, but do try. Find something positive, and hold on to it.
Stay safe and stay sane during this unusual time we are living through. I’m here for you each week, and I want you to know that you do matter.
Now, go bake these incredible Mini Egg Cookies.
You might also like:
- Homemade Irish Cream Recipe
- Creamy Peanut Butter Eggs Recipe
- Easter Bunny Craft Ideas
- Amazing Vanilla Cake from a Cake Mix
Easter Cadbury Mini Egg Cookies
- Prep Time: 20
- Cook Time: 14
- Total Time: 34
- Yield: 27 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Easter Cadbury Mini Egg Cookies that take chocolate chip cookies to a whole new level! And use less butter in the process.
Ingredients
- 1 cup or 195 grams Brown Sugar
- 1/2 cup or 100 grams Granulated Sugar
- 1 stick or 1/2 cup or 115 grams Butter
- 1/2 cup or 115 grams Shortening
- 2 Eggs
- 2 tsp Vanilla
- 2 1/2 cups or 312 grams All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 10oz bag of Cadbury Mini Easter Eggs
- 8 – 10oz of Chocolate Chips of your choosing
- 1/2 cup White Candy melts (optional)
- Pastel sprinkles (optional)
- Splash of mild vegetable oil (optional)
Instructions
- Preheat Oven to 350 Degrees F
- In large bowl cream sugars with butter and shortening. Add vanilla at this time. Cream until well combined.
- Add eggs one at a time mixing on medium speed until completely combined.
- Turn off mixer and add dry ingredients: flour, salt and baking soda. Mix on low until just combined. Do not over mix.
- Fold in Easter candy and chocolate chips. Be gentle as you do not want to break the eggs.
- Using a smallish cookie scoop, scoop dough onto a prepared cookie sheet lined with parchment paper. Bake cookies 12 – 15 minutes. They will be slightly underbaked.
- Allow cookies to cool on cookie sheet for about 10 minutes.
- For the optional drizzle decoration: If you want to add the chocolate drizzle to your cookies, drizzle the melted candy melts over top of the cooled cookies and add sprinkles. Let cookies set up another 15 or 20 minutes and chocolate will be set. Please watch the recipe video for complete instructions on how best to drizzle chocolate decorations.
Notes
I have a chocolate pot I’ve used for close to 20 years, and I love it. It’s an easy way to melt candy melts or chocolate chips without using a double boiler. I always add a splash of grapeseed or coconut oil to the melting chocolate to make it a little thinner and smoother. I also run mine on low as I find it’s a better temperature for melting chocolates. It takes a little longer, but the result is much better.
You can use all shortening for this cookie recipe, or you can use all butter. I split them to conserve my butter, but you can easily go with all shortening in this recipe.
Hi there, I’m Patty.
Sewist, Baker, Maker
I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, escaping to mid week movie matinees, and planting new things in my tiny but mighty container garden.
