The Softest Mini Egg Cookies

This recipe is born out of a poor decision.

One day, after a long day of work, I made the decision that I would buy a $20 bag of Mini Eggs to ‘casually snack on until Easter’. Out of that decision I learned the following things:

  • You do not ‘casually snack’ on Mini Eggs, you grab handfuls after every meal (or every time you walk past the pantry).
  • Mini Eggs are surprisingly expensive.
After a few weeks of three to five handfuls a day, they had to go.

Soft and just sweet enough, Mini Egg Cookies are a wholesome solution to your Mini Egg addiction. They melt in your mouth and are light yet flavourful, sure to have people asking for seconds (and thirds, and fourths).

  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar *
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1/8 cup margarine
  • 2 cups lightly crushed Mini Eggs
  • Two bowls
  • Stand mixer or hand mixer
  • Measuring spoons
  • Sealable plastic bag
  • Meat tenderizer with a flat side (a mallet or rolling pin will also work)
  • Wooden spoon or spatula
  • Cookie sheet lined with parchment paper
  • One – Put your Mini Eggs into a sealable plastic bag. I used a Ziplock Freezer bag because it has a bit more strength than your normal plastic sealable bag. You’ll want something strong to avoid any holes that will result in a big mess and a loss of Mini Eggs.
  • Depending on your Mini Egg crushing tool, you may need a cutting board or something to protect your counter.
  • Give your Mini Eggs 2 or 3 solid hits. Enough that you’ll split the Mini Eggs in thirds or quarters, but not enough that they’ll turn into crumbs. That said, this doesn’t have to be perfect and a few small eggs mixed in with a few barely crushed eggs will give your cookies more character.
  • Leave your eggs in the bag and put them aside for now.
  • Two – Mix together flour, baking soda and salt in a small bowl. Place aside.
  • Three – Put your butter (and only your butter) in the microwave. Heat on medium heat for about 30 seconds, until half of your butter is fully melted.
  • Four – Beat together in a large bowl butter and sugars until well blended. This should take 2-3 minutes to get a light and fluffy mixture.
  • Five – Slowly beat in vanilla, egg and egg yolk. Once these are well blended, add in your margarine. Beating may, and should, take a bit of time since the margarine should still be cool. The margarine will make your cookies stay softer longer.
My softness secret in a dry climate.

My softness secret in a dry climate.

  • Six – Slowly blend in your dry ingredients, about 1/2 cup at a time until just blended.
  • Seven – Mix in, using a wooden spoon or spatula, the Mini Eggs.
  • Eight – Cover and place bowl in the fridge for 15-30 minutes, or longer if time allows.
  • Nine – Heat your convection oven to 300 degrees (or 325 if not a convection oven).
  • Ten – Scoop the dough using a 1/8 cup measuring cup and drop onto a prepared cookie sheet. Do not flatten or make into balls, keep the dough imperfect and tall.
  • Eleven – Bake for 10-13 minutes or until cookies are lightly brown around the outside. Let them sit on the cookie sheet for at least two minutes then transfer onto a cooking rack (or parchment paper places somewhere flat) to cool.
Pro Tip
  • *The sweetness of these cookies is in your control. If you’re baking for yourself or someone who doesn’t like super sweet goodies, reduce the white sugar a bit. Here’s what I did:
  • Don’t skip the fridge time before baking and be sure to keep your cookies in the fridge after they’ve cooled to room temperature. This will keep them fresher and softer for longer.


Inspired by Big Chewy Chocolate Chip Cookies and my undying love for Mini Eggs

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  • Reply Katy March 16, 2015 at 3:45 am

    Minieggs FTW!

  • Reply jmeyersforeman March 17, 2015 at 7:20 pm

    the cookies look like the perfect correction to a “poor decision”

    • Reply sugarandsam March 17, 2015 at 7:31 pm

      LOL thank you. I hope I can help others overcome their difficult Mini Egg decisions too. =)

  • Reply Mike March 19, 2015 at 10:41 am

    Hey! Awesome timing for the cookie. Going to make them for Easter!
    I don’t like margarine, can I omit it, or use something else? More butter perhaps?

    • Reply sugarandsam March 19, 2015 at 4:10 pm

      Hi Mike, thanks for stopping by! You can definitely omit the margarine if you’re not a fan. I live in a high elevation city with an extremely dry climate, so getting my cookies moist can be quite challenging. If you’re also in a dry climate I would suggest substituting margarine for butter or even shortening. If you’re in a moist area, you’ll probably be fine without margarine or a substitute. Let me know how it goes and I would love to see pictures!

  • Reply Jenna March 19, 2015 at 5:36 pm

    I always make “poor decisions” when it comes to holiday candy. I can never resist! At least you put the mini eggs to good use. The recipe looks great!

  • Reply kristenchan0921 March 21, 2015 at 9:55 pm

    Yum! This is a perfect way to use mini eggs!

  • Reply Creme Egg Popcorn | sugarandsam March 23, 2015 at 9:06 pm

    […] you read my Mini Egg Cookies post then you’ll know I have a habit of binge buying seasonal candy. Creme Eggs won’t […]

  • Reply Gingerbread Jenn March 25, 2015 at 5:40 am

    One does not simply have one or two mini eggs, you’ve not made it unless you’ve devoured the pack in a day haha. These look amazing!

  • Reply Johanna Gallo March 25, 2015 at 7:25 am

    These look delicious! I want to try them out 🙂

  • Reply Jodi March 27, 2015 at 7:59 am

    LOL! I think we are “sole sisters!” 🙂 I totally binge buy seasonal candy (like $20 bags of Cadbury mini eggs to bake with! So glad you found my Cadbury Blondie Post that brought me here. I’m a new fan Sam, and I look forward to getting to know you. Love the cracked cadbury egg photo. Want to try that one! How many did you have to eat to get that great shot! 🙂 I might go try now -hehe!

    • Reply sugarandsam March 29, 2015 at 4:35 pm

      Thanks Jodi, likewise! To add to our sameness I noticed that you work in Corporate Communications – I have a degree in Communications and started my degree there. Let me know if you ended up trying the cookies, I’d love to hear how you liked them.

      Thanks for stopping by!

  • Reply potlucktam March 29, 2015 at 5:06 pm

    I love Cadbury Mini Eggs. I make the same bad decision every year, have the same problem, and I love this recipe!

  • Reply Whisked Away April 12, 2015 at 2:12 am

    Cadbury mini eggs and cookies- my two favorite things in one!

  • Reply Will Travel For Food April 14, 2015 at 12:18 pm

    Agree! You do not ‘casually snack’ on these delectable morsels of sweetness. I bought a bag thinking I would use it in some treats for an Easter market. Nope! The Hubs and I just ended up eating them like greedy little happy chickens.

  • Reply Sara M. May 7, 2015 at 9:13 pm

    Yes! I am not the only one who has a passion for Cadbury Mini Eggs!

  • Reply Carrol Ann April 15, 2017 at 5:02 pm

    How many cookies does this recipe make?

    • Reply sugarandsam April 15, 2017 at 6:39 pm

      Hi Carol! About two dozen depending on how big you like your cookies 🙂

      • Reply Carrol Ann April 16, 2017 at 9:48 am

        Making them now. Thank you and happy Easter!

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