Easter Chocolate Chip Cookies are the dessert you’ve been looking for to add to your Easter Dessert Table. This is the best chocolate chip cookie recipe out there and you’ll top them with sweet frosting and decadent Easter candy Cadbury mini eggs.
Why You’ll Love These Cadbury Mini Egg Cookies
These bakery style Easter chocolate chip cookies with pastel colored frosting and mini eggs are a dessert that the whole family will absolutely love.
Take this classic Easter chocolate chip cookies recipe to a new level with beautiful spring frosting sprinkled with crushed-up Cadbury Mini Eggs.
Not only are these chewy cookies festive and absolutely adorable, but they’re so simple to make. Check out how easy this delicious recipe is and you’ll be hopping to the kitchen with the Easter Bunny to gather up the ingredients.
Easter Cookies are a great way to use up any extra Easter candy too. The best thing about these delicious cookies is they will taste great with any chocolate candies added to them, so feel free to use up whatever you have on hand with the mini eggs.
Easter cookies are a must have and this perfect chocolate chip cookie recipe will look and taste amazing, just like these colorful Easter Rice Krispie Treats in the shape of Easter eggs! Then dipped in white chocolate and topped with cute sprinkles.
More Easter Desserts
Easter Rice Krispy Treats – colorful Easter egg shaped treats dipped in white chocolate and topped with sprinkles.
Loaded Easter Cookie Bars (Easter Magic Bars) – Easter M&Ms, walnuts, coconut flakes and chocolate chips yum!
Reese’s Pie – a deliciously creamy no bake dessert.
- Stand Mixer (or Hand Mixer)
- Large Mixing bowl
- Large Cookie Scoop
- Baking Sheet / Cookie Sheet
- Parchment Paper
- 4 Small Bowls
- 4 Disposable Piping Bags with Round Tip (or use a Butter Knife)
- Cutting Board
- Chopping Knife
Easter Chocolate Chip Cookies Ingredients
This delicious Cadbury mini egg cookies recipe calls for the following ingredients:
FLOUR: A cup of flour is all you need for these cookies.
BAKING SODA: This is the leavening agent that helps give your cookies that soft, fluffy texture.
BUTTER: Unsalted butter (make sure you use room temperature butter). It makes it easier to cream with the other dry ingredients and makes these Easter chocolate chip cookies soft and chewy.
BROWN SUGAR: Brown sugar is one of the secrets to making the best chocolate chip cookies. It helps give the cookie dough a little more moisture, so these cookies have a nice chewy texture.
WHITE SUGAR: Like most cookies, this cookie recipe needs white granulated sugar to get the perfect sweetness.
EGG: Just one large egg is all this recipe requires.
VANILLA EXTRACT: Pure vanilla extract gives the cookie dough added flavor.
CHOCOLATE CHIPS: Use semi-sweet chocolate chips in the cookie dough or you can use more of the Cadbury mini eggs, pastel Easter M&M’s, white chocolate chips, or any other candy chunks you want to toss in this chocolate chip cookie dough batter. Want extra chocolate chips? Add a 2-3 extra tablespoons.
VANILLA FROSTING: Pick up your favorite vanilla frosting from the grocery store or make homemade frosting. Fluffy vanilla frosting is the easiest to dye but you can buy other flavors and colors of icing if preferred.
FOOD COLORING: For this recipe, I used blue, green, red, and yellow coloring to make the pretty colored frosting.
MINI EGGS: One bag of Cadbury Mini Eggs for topping. Adds a little candy coating and chocolate crunch to the cookies.
How To Make Easter Chocolate Chip Cookies
Here are some step by step instructions to make these festive cookies with chocolate eggs.
STEP 1: Add your room temperature butter, brown sugar and granulated sugar to a medium bowl and cream together. Use the medium speed on your mixer.
STEP 2: Add in the egg and vanilla and mix it all together.
STEP 3: Now slowly add the flour and baking soda. Mix completely together, making sure there are no pockets of flour, to form a soft dough.
STEP 4: Fold in the chocolate chips to the cookie dough with a spoon.
STEP 5: Drop 8-10 large cookie dough scoops onto a parchment lined baking sheet. Leave enough room around cookie dough balls so they won’t touch each other and will bake evenly.
The parchment paper is important to keep the cookie dough balls from sticking as they spread while baking.
STEP 6: Bake the chocolate chip cookies at 350F for 11-12 minutes.
STEP 7: Let the baked cookies cool completely before frosting.
How To Make Easter Cookie Frosting
Now to work on the frosting, which you can prepare while the Easter chocolate chip cookies are baking.
STEP 1: Divide the vanilla frosting between 4 small bowls .
STEP 2: Add a 2-3 drops of food coloring, one color to each bowl, and stir with a spoon until completely mixed.
STEP 3: Use a butter knife or disposable piping bags with a round tip to ice the cookies.
Note: Using a piping bag will make prettier frosting with swirls. A butter knife will make for a flatter looking frosting, but with adding the mini eggs, the cookies will still look festive and pretty.
STEP 4: Chop the mini eggs on a cutting board. Nothing perfect here, just chop them in half and quarters.
STEP 5: Sprinkle them mini eggs on top of the icing. They should stick easily with a gentle push into the icing.
How Much Food Coloring For Frosting?
Start by adding just 2 drops of food coloring to each small bowl of frosting and see what hue of color that gives you.
Add more food coloring as you deem fit.
Why Do I Have Flat Cookies?
Make sure you don’t use melted butter or too soft butter when you cream it with sugar.
As tempting as that may be to make things go easier and faster, the melted butter will mess with the dough consistency and turn your chewier chocolate chip Easter cookies into a flat cookie.
How To Store
Keep your cookies in an airtight container for up to a week at room temperature.
Make sure they’ve cooled down completely before storing them in containers.
Can You Freeze These Cookies
If you make extra cookies and want to freeze them for later, place them in a freezer safe bag and lay flat in the freezer. Try not to let the icing and candy toppings get mushed.
You can freeze them for up to 3 months. A freezer bag will keep them fresh for the duration.
Who doesn’t love amazing Easter cookies? These Easter Chocolate Chip Cookies are easy peasy to make and look absolutely gorgeous for an Easter Brunch dessert idea. With these perfect chocolate chip cookies with Cadbury mini eggs, your friends and family will simply love them.
Chocolate Chip Cookies
- 1 cup Flour
- ½ teaspoon Baking Soda
- ⅓ cup Butter
- ½ cup Brown Sugar
- ¼ cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ cup Chocolate Chips
Frosting / Topping
- 1 cup Vanilla Frosting
- Food Coloring (red, blue, green, yellow)
- ½ cup Cadbury Mini Eggs
Chocolate Chip Cookies
- Add room temperature butter, brown sugar and granulated sugar to a medium bowl and cream together.
- Add egg and vanilla and mix.
- Slowly add flour and baking soda. Mix until fully combined, making sure there are no pockets of dry ingredients.
- Fold in chocolate chips with a spoon.
- Drop 8-10 large cookie dough scoops onto a parchment lined baking sheet.
- Bake at 350F for 12 minutes.
- Let cookies cool completely before frosting.
Easter Cookie Frosting and Toppings
- Divide vanilla frosting into 4 small bowls and add 2 drops of food coloring, one color to each bowl, and stir with a spoon until completely mixed.
- Use a butter knife or piping bags with a round tip to ice the cookies.
- Chop the mini eggs on a cutting board.
- Sprinkle mini eggs on top of the icing.
See recipe post for variations and tips!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 371Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 172mgCarbohydrates: 54gFiber: 1gSugar: 41gProtein: 3g
Nutritional values are estimates and not exact.