Mini eggs are one of my favourite Easter treats and I also love cookies (see examples here and here). I combined my two favourites and am excited to share my mini egg cookies with you. Easter looks different this year being in quarantine to help stop the spread of COVID-19, but we’re making the best of it. How are all of you doing?
Now, I’ll be honest. My blog is usually focused on health and overall wellness, and there is nothing healthy about mini egg cookies. But moderation is king in life and mini egg cookies are a treat that we only have once a year. For those who are interested, I’ve listed healthier substitutions for some of the ingredients, but the mini eggs are not optional!
Are you under stay at home orders where you live? I am an essential worker, but luckily I have always worked from home and don’t have to venture out of the house. I’m sticking with my regular routine of eating well, working out, and meditating to stay as calm and stress free as possible during this challenging time period.
And what better way to cheer up than with mini eggs, right? If you decide to give this recipe a try, make sure that you let me know how it goes in the comments. You can play around with the add-ins and make these cookies your own. I love the combination I’ve used, but any loaded cookie would be yummy!
Mini egg cookies
A cross between confetti cake and soft chocolate chip cookies, these mini egg cookies are puffy and filled with delicious add-ins.
- 1 1/4 cup of all purpose flour
- 1 1/4 cup of boxed cake mix (you can use vanilla or confetti)
- 1/2 teaspoon of baking soda
- 3/4 cup of butter at room temperature
- 1/2 cup of granulated sugar (you can use birch xylitol for a healthier option)
- 1/2 cup of brown sugar
- 1 egg at room temperature (you can also use a flax egg)
- 1 tablespoon of vanilla extract
- 1/2 cup of chopped mini eggs
- 1/4 cup of milk chocolate chips (you can use dark chocolate for a healthier option)
- 1/4 cup of white chocolate chips (cookies and cream would also be good)
- 1/4 cup of sprinkles
- Combine the all purpose flour, cake mix and baking soda in a medium bowl.
- Use a blender to cream the butter, granulated sugar, and brown sugar in a separate large bowl until smooth. Add the egg and vanilla extract, continuing to mix until combined.
- Add the flour mixture to the wet mixture and continue to mix until just combined – don’t over mix. Add the mini eggs, chocolate chips and sprinkles, continuing to mix until all the treats are evenly distributed.
- Cover the dough and refrigerate it for at least a few hours, but preferably overnight. You can then form the dough into balls (or “tall balls” from my baking tips cheat sheat) and freeze it. I prefer to take the dough straight from the freezer to the oven because they are puffier and fluffier, but you can also bake them at this point if you don’t have the time or patience.
- Bake the cookies until the edges are slightly brown – about 10 minutes. The middle will appear mushy, but don’t fret. They will set as they cool on the cookie sheet for another 4 minutes. At that point, you can remove them from the tray and finish cooling them on a wire rack.
What are some of your favourite Easter traditions?
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