The Best Mini Egg Cookies Recipe

The tiny Egg Cookies are soft and chewy, and they are filled with Cadbury tiny chocolate eggs and walnuts. They are the perfect spring treat.


– 2 cups all purpose flour – ¾ teaspoon baking soda – ½ teaspoon salt – 12 Tablespoons (1 ½ sticks) unsalted butter, melted and cooled – 1 cup packed light brown sugar – ½ cup granulated sugar – 1 large egg – 1 egg yolk – 2 teaspoons vanilla extract – 1 ½ cups mini eggs, such as Cadbury, partially chopped – ½ cup chopped walnuts (optional)


Warm the oven up to 325 degrees. Get the pans ready. Place baking mats or parchment paper on two baking pans.

Step 1

In a medium-sized bowl, mix the flour, baking soda, and salt together using a whisk. The butter and sugar should be mixed in a stand mixer on medium speed for about one to two minutes, or until the mixture is smooth.

Step 2

Add the egg, yolk, and vanilla. Beat again, scraping the bowl as needed, until everything is mixed.

Step 3

Switch to low speed and add the flour mixture. Mix just until everything is mixed. If you want to add walnuts, stir in 1 cup of the tiny eggs.

Step 4

Use a cookie scoop the size of a tablespoon to make heaping tablespoon-sized balls and place them on baking sheets lined with parchment paper, leaving at least 2 inches of room between each one.

Step 5

It will take 11 to 13 minutes of baking until the edges are set but the middle is still very soft and puffy. Press the last few tiny eggs on top as soon as they come out of the oven.  

Step 6

It should take about 5 to 7 minutes for the cookies to cool enough to move from the baking sheet to a wire rack. After that, they can finish cooling there.

Step 7

Also See

Gluten Free Carrot Cake With Cream Cheese Frosting Recipe