This recipe upgrades classic chocolate chip cookies with Christmas-themed mini eggs – festive, delicious, and addictive too! These cookies are for the serious chocolate lover, because these are loaded to the max with milk chocolate goodness!
The recipe for this cookie was inspired by Chrissie at The Busy Baker. I absolutely adore Chrissie and her blog – you must take a visit; she’s a great resource for the at-home cook! She made an Easter version and I just had to make this chocolate chip version of Christmas Mini Egg Cookies!!
When it comes to chocolate, I’ve always been a big fan of milk chocolate and have never really succumbed to the hipness of dark chocolate. In addition, I’m a Cadbury guy at heart and not too fond of anything else.
These cookies are meant to be fun and whimsical. I find that in any situation where I get to chop things up, it releases frustration, so there’s that too! Put on some Christmas music; it’s time to bake!
WHAT ARE MINI EGGS?
Cadbury Mini Eggs are a milk chocolate candy. They were introduced by the Cadbury company in 1967. The inner part of the egg is solid milk chocolate. The outer part consists of a hard candy shell. They are molded to resemble a miniature egg.
Did you know that originally Mini Eggs were only available at Easter with the exception of in Canada? You can now find them year round in most places. Did you know that the colours of the hard shell coating are different in other parts of the world?
In the UK, mini eggs come in white, yellow, pink and purple and are dotted with speckles. In Canada, the colours get even funkier. We have yellow and pink, but also green and turquoise. The original colours are white, pink, light blue, and yellow . Those are only available in the United States.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
CAN’T FIND CHRISTMAS MINI EGGS?
If you cannot find the red, green, and white Christmas-themed mini eggs, do not worry about it. You can always find the Great Value brand at Walmart. Hershey’s also has their own version, which they call Eggies. The Hershey brand is easily found on Amazon.
Since the cookies are basically a jazzed up Chocolate Chip Cookie, you can skip out on the mini eggs completely, if you prefer. You can certainly use M&Ms. I often use a mint M&M at Christmastime for much of my baking. If you don’t want to add chocolates, you can also use some chopped nuts.
CADBURY OR HERSHEY?
Both of them will work perfectly in this recipe. So, whether your a Cadbury fan or a Hershey fan, there’s room at the table for both parties! Okay – so confession time – even though I love Cadbury Mini Eggs, I actually used the Hershey brand for this particular recipe.
Cadbury does make a holiday version of their mini eggs that are coloured red, white, and green – just like the ones you see in the photos. And, of course, Hershey makes a holiday mini egg too (called Eggies) that is also red, white, and green.
When baking, as much as I love Cadbury, I will opt for the Hershey brand because their colours are much more bright and vivid. I want the bright reds and greens to pop on the cookie, so Hershey wins the battle this time. Again, either will work just fine!
TO HOW “ROUGHLY CHOP” YOUR MINI EGGS:
The Lord Byron that is always in a hurry to get things done, wanted to toss the mini eggs into the food processor and give them a few pulses to roughly chop them up. But, I knew that would make a mess of the mini eggs and it just wouldn’t do.
Battling that impatient Lord Byron is the one who tries hard to exercise patience and to slow down so that things are done right the first time. So, rather than pulse the mini eggs, I used a knife to chop each one individually. Here’s how:
Hold the egg firmly with your thumb and index finger. Place a sharp knife securely onto the top of the egg. In one quick move, push down and slice the egg into two. You’ll get nice halves for the most part, but sometimes, the eggs will split into several pieces.
Pick through the chopped mini eggs. Save the nicely cut eggs for the tops of the cookie. The rest can be thrown into the cookie dough. Optionally, you don’t have to top the cookies with egg pieces at all and you can just toss them all into the dough.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
These cookies will stay fresh for about 3-5 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.
If you’re feeling extra festive, make a double batch and share these with your friends and neighbours. I cannot tell you enough times how much people love to receive homemade Christmas cookies. And it feels so good to do so!
Christmas Mini Egg Cookies
- 1 cup butter, softened
- 3/4 cup brown sugar, lightly packed
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups Christmas Cadbury Mini Eggs, roughly chopped
- 1 1/2 cups mini milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, beat together the butter and both sugars using a hand-held mixer.
- Add the eggs and vanilla extract. Beat into the butter mixture.
- Add the flour, baking soda, and salt and incorporate until just mixed through.
- Add 1 cup of the chopped Cadbury Mini Eggs and 1 cup of the mini milk chocolate chips. Stir into the cookie dough with a spatula.
- Using a cookie scoop, portion heaping tablespoons onto the prepared baking sheet. Top each cookie mound with some of the remaining Mini Eggs and mini chocolate chips.
- Bake for 11 minutes. Remove from oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.