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Mini Egg Cookies

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What do you get when you combine Easter candies and chocolate chip cookies??? How about these Mini Egg Cookies! They’re soft, chewy and an easy treat that’s perfect for spring. A plate of soft and chewy mini egg cookies that are perfect for Easter.

These mini egg cookies are a delicious Easter treat. We’re basically turning one of my favorite chocolate chip cookie recipes into a colorful cookie for spring. It’s the type of cookie recipe that you can easily make with kids, and you can make them before Easter as a fun holiday activity or after Easter to use up leftover candy. 

Typically, I don’t really like to buy store bought candy. It’s hard enough already to stay healthy – so I don’t need other treats in the house. But when it comes to Easter candy, I can’t resist miniature eggs. You know the kind that are milk chocolate with pastel colored candy coating??? They’ve always been my favorite. And since they’re only sold around Easter, I don’t feel as bad treating myself to a few eggs.

These mini egg cookies are oh so delicious – and I’m sharing with you some of my most common cookie making questions to help you out with your baking!

Should You Use Butter or Shortening in Cookies?A stack of 3 soft and chewy mini egg cookies with a glass of milk and a second plate of cookies in the background

I honestly think this is the biggest debate/question around baking chocolate chip cookies. Some people fall 100% in the butter category – saying that the cookies have way more flavor. Whereas some people argue that cookies made with shortening have a way better texture. After so many recipe tests I recommend using a combination of butter and shortening in chocolate chip cookies. Here’s why:

  • Butter and shortening are both fats.
  • Butter is a combination of fat, water, and milk proteins, whereas shortening is 100% fat.
  • Butter has a rich and creamy flavor, whereas shortening has no flavor.

Because of the water in butter, it melts at a lower temperature than shortening. Therefore, cookies made entirely with butter will flatten out faster as they bake compared to cookies made with shortening. Making cookies with shortening, therefore, helps cookies be thicker, less crispy, and stay softer.

However, because butter has more flavor than shortening – I like to use a combination of butter and shortening in my cookies so you get the best of both worlds. Thicker and softer cookies thanks to the shortening. Lots of flavor thanks to the butter. A bowl of mini egg cookie dough right before the Easter candies are mixed in.

Why did My Cookies Turn out Dry? 

There is seriously nothing worse than a dry cookie. Yuck. About 9 times out of 10, dry cookies can be attributed to adding too much flour. I know it might sound silly, but how you measure the flour is really important. If you just scoop it out of the bag the flour is packed down together, and therefore you can end up adding in way too much. Here’s what to do instead:

  • Whisk the flour first.
  • Spoon the flour into a dry measuring cup.
  • Level off the top with the back of a butter knife.
  • Or weigh it using a kitchen scale. 1 cup of flour weighs 128g or 4.5oz.

Otherwise, if your cookies seem dry, it could be because they’ve been baked too long. 

I love these miniature egg cookies for Easter. And with all these cookie making tips – I hope your cookies turn out completely delicious and perfect for the whole family!  A stack of soft and chewy Mini Egg Cookies with one cookie on it's side and a glass of milk in the background.

Mini Egg Cookies

Raised in the Kitchen - Carrian Cheney

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A plate of soft and chewy mini egg cookies that are perfect for Easter.

Mini Egg Cookies

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
What do you get when you combine Easter candies and chocolate chip cookies??? How about these Mini Egg Cookies! They're soft, chewy and an easy treat that's perfect for spring.


  • 3 cups flour all-purpose
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter unsalted, softened
  • 1/2 cup shortening vegetable
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 1/2 cups candies miniature egg, chopped in half or place them in a Ziploc bag and hammer with a rolling pin


  • Preheat the oven to 350F degrees.
  • Line cookie sheets with parchment paper or silicone baking mats.
  • In a medium bowl whisk together the flour, baking soda and salt.
  • In a large bowl beat the butter, shortening, white sugar and brown sugar with an electric mixer until fluffy (about 2 minutes).
  • Beat in the eggs and vanilla extract.
  • Turn the mixer down to low speed and beat in the flour mixture about 1/2 at a time. Turn off the mixer and scrape down the sides of the bowl as necessary.
  • Turn off the mixer and stir in the chopped mini egg candies with a rubber spatula or wooden spoon.
  • From the dough into balls about 2 tablespoons in size and place 2 inches apart on the lined cookie sheet. Ensuring that they're taller than they are wide (this helps prevent spreading).
  • Bake the cookies 1 cookie sheet at a time in the preheated oven on the middle rack for 9-11 minutes or until the tops look just set.


Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Mini Egg Cookies
Amount Per Serving (1 g)
Calories 172 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 80mg3%
Potassium 21mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 111IU2%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A plate of soft and chewy mini egg cookies that are perfect for Easter.

Looking for more Easter treats? These are some of our favorites, so make sure you try our Easter Nest Cookies, Empty Tomb Rolls, Easter M&M Pretzel Hugs, and these Cadbury Mini Egg Cupcakes


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Mini Egg Cheesecake

If you love miniature eggs – try this easy, no-bake cheesecake for your Easter dessert! A slice of No Bake Mini Egg Cheesecake on a white plate.

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4 Things You Should STOP Doing When Grilling!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I made these tonight and they are amazing! Great recipe, can’t wait to share them with friends.

    • Reply
    • Yay! Thanks for the feedback!

      • Reply
  • WoW! These cookies look really delicious! Can’t wait for weekends so we will cook them with my wife 🙂

    • Reply
    • You’re going to love them!!

      • Reply
  • I think it will be so delicious. I love to make many food items. I will try it too.

    • Reply
    • Enjoy!

      • Reply
  • Woow. It looks really great. I want to try it now.

    • Reply
    • Do it!! You’ll love them!

      • Reply

4 Things You Should STOP Doing When Grilling!