How to Make Easy Easter Egg Cookies All Your Peeps Will Love

One of the best things about Easter, aside from signaling the start of spring and giving you an excuse to buy a cute new dress, is all the delicious desserts. Everyone knows and loves those mini eggs Cadbury puts out every year at this time–and what’s better than chocolate Easter eggs? Chocolate chip Easter egg cookies, of course.

If you haven’t had Cadbury’s mini eggs, this is your opportunity to buy a few bags–and prepare to fall in love. Candy-coated eggs make the perfect addition to these thick, soft chocolate chip cookies, adding a little crunch. Plus, this is such an easy, crowd-pleasing recipe that anyone can make.

The key to cookies like these is to be sure your butter is softened at room temperature, and that it’s not over-softened. It should still feel cold to the touch and your finger shouldn’t make a massive indent in it when you gently tap it. In fact, it should make quite a small mark.

It’s also important to chill the dough as directed, so your cookies turn out nice and thick when you bake them. And, the most important step of all: Enjoy these Easter egg cookies while they’re warm and gooey from the oven–with a tall glass of cold milk, of course!

Serve these yummy cookies up for all your Easter celebrations, and they’re sure to be a hit. *Hoppy* Easter–and happy baking!

Easter Egg Cookies:

Prep time: 25 minutes

Yields: 24 servings

Ingredients:

• 2 sticks salted butter, softened at room temperature
• 1/2 cup brown sugar, packed
• 1 cup granulated sugar
• 1 and 1/2 tsp vanilla extract
• 2 large eggs
• 2 and 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 and ½ cups crushed Cadbury chocolate mini eggs, plus a handful more for topping
• 1 cup semi-sweet chocolate chips, plus a handful more for topping

Instructions:

1. Cream your softened butter in a large mixing bowl on high speed.
2. Add the sugars and mix until well creamed with the butter.
3. Add the vanilla and eggs and mix just until combined.
4. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together – about a minute or so).
5. Finally, add the Cadbury eggs and chocolate chips and mix until evenly distributed.
6. Cover the bowl with a clean kitchen towel and chill in the fridge for at least 1 hour or up to 24 hours. If chilling longer than 1 hour, pre-scoop your dough balls or it’ll be hard to scoop.
7. Preheat your oven to 350 degrees F.
8. Line a few baking sheets with parchment paper or silicone baking mats.
9. Scoop the chilled cookie dough into balls 65 grams in size. Press a few extra chocolate chips or Cadbury egg pieces into any bare spots in the dough balls.
10. Place cookie balls a few inches apart on your prepared baking sheet.
11. Bake for 10 minutes. The centers of the cookies will look a bit underdone when you take them out, but the edges should be set when gently tapped with a fingertip. They’ll set up to the perfect soft-baked texture as they cool.
12. Let cookies cool on the baking sheet for about 5 minutes, then transfer to cooling racks to cool completely.
13. These are amazing when they’re still warm and gooey from the oven. Store cooled cookies in an airtight container at room temp for 4-5 days, or longer in the fridge. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!

Did you make these Easter egg cookies? Show us–and everybunny else–on Instagram @lulus using #lovelulus! To shop Easter outfits, spring dresses, tops, shoes, accessories, and more, head to our Spring Fashion Shop!