What’s the story behind mini eggs?

Cadbury introduced mini eggs in the 1960s, and they quickly became an Easter classic. Their crisp shell and smooth chocolate center make them perfect for baking, especially in cookies where you want a pop of texture and color. In micro mini egg cookies , these candies bring visual appeal and nostalgic flavor in every bite.

What happens if I add more eggs to the dough?

More egg means more moisture, which often leads to softer, cake-like cookies. For micro mini egg cookies , using two eggs usually hits the sweet spot. The result is a chewy texture that feels indulgent while still firm enough to hold the mini eggs evenly throughout.

Do mini eggs melt in the oven?

Not completely. The candy shell keeps the mini eggs intact, while the chocolate inside softens just enough to create gooey pockets. This contrast between crunch and melt is what makes micro mini egg cookies so addictive and satisfying.

What else can I make with micro mini eggs?

These little candies are versatile. You can toss them into brownies, fold them into cookie bars, or sprinkle them over cheesecakes. But without a doubt, they shine the brightest in micro mini egg cookies , where their color, crunch, and sweetness truly take center stage.

Micro Mini Egg Cookies: Irresistible Easter Favorite

Name: Micro Mini Egg Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Yield: 16 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 ½ cups brown sugar; ½ cup sugar; 2 large eggs; 1 tablespoon vanilla extract; 3 ¼ cups bread flour; 1 ½ tsp kosher salt; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 6 ounces micro mini eggs (2 x 90g bags); 4–6 ounces chopped dark chocolate

Description

Chewy, colorful, and bursting with chocolate, these micro mini egg cookies are the perfect Easter or springtime treat for kids and adults alike.

Ingredients

Scale

1 cup unsalted butter

1 ½ cups brown sugar

½ cup sugar

2 large eggs

1 tablespoon vanilla extract

3 ¼ cups bread flour

1 ½ tsp kosher salt

1 ½ tsp baking powder

1 ½ tsp baking soda

6 ounces micro mini eggs (2 x 90g bags)

4–6 ounces chopped dark chocolate

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Instructions

1. Preheat oven to 350°F convection or 360°F standard.

2. In a large bowl, cream butter with both sugars until smooth and fluffy.

3. Add eggs one at a time, mixing well between each. Stir in vanilla.

4. In a second bowl, whisk together flour, salt, baking powder, and baking soda.

5. Gradually mix the dry ingredients into the wet mixture until just combined.

6. Fold in micro mini eggs and chopped chocolate, reserving some for topping.

7. Scoop dough using a 1½-ounce disher and space 8 cookies per half-sheet pan.

8. Bake for 10 to 12 minutes, rotating trays halfway for even baking.

9. Cool cookies on the pan for 2 to 5 minutes, then transfer to a rack.

10. Store in an airtight container for up to 5 days or freeze for later.

Notes

You can use regular mini eggs, but chop them for better distribution.

For bakery-style appearance, press extra mini eggs on top before baking.

Dough freezes well. Let rest 15 minutes at room temp before baking from frozen.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 17g
Sodium: 160mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg