Easter egg cookies

Easter egg cookies: Is it Easter already? Image: Marele van Zyl

Easter egg cookies: Surprise the kids with these cute cookies

Make Easter sweeter than ever before with these delightful Easter egg cookies. Loved by young and old!

Easter egg cookies

Easter egg cookies: Is it Easter already? Image: Marele van Zyl

It’s the time of the year when there are so many public holidays lined up. If you are looking for snacks to treat the family, these Easter egg cookies are an excellent choice to try out.

These tasty bites are filled with Cadbury mini egg chocolates. One bite and young and old in your home will be hooked. This may just be the beginning of a popular family tradition in your home.  The cookies are soft and chewy on the inside with slightly crisp edges. And the best part is that they are loaded with the best Easter chocolate around!

Tips when preparing your Easter egg cookies

When preparing the dough it is very important that you refrigerate the dough for at least one hour. If you are short on time, you can place the dough in the freezer for 30 minutes. This is a step you cannot do without. If you bake the cookies without chilling the dough first, the cookies will spread too much.

If you have more than one baking tray of cookies to place into the oven, bake one tray at a time in the middle of the oven.

Enjoy a sweeter Easter than ever before!

Easter egg cookies recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Cooling Time


Total time






  • 230 g 230 unsalted butter, room temperature

  • 100 g 100 granulated sugar

  • 165 g 165 light brown sugar, firmly packed

  • 2 large eggs, room temperature

  • 2 tsp 2 vanilla extract

  • 400 g 400 plain flour (all-purpose)

  • 1 teaspoon 1 baking soda

  • 1 tsp 1 fine salt

  • cup unsweetened cocoa powder

  • 400 g 400 Cadbury’s Mini Eggs

  • 100 g 100 dark chocolate


  • Cream butter and sugar. In the bowl of an electric stand mixer fitted with a paddle attachment, on medium to high speed, cream the butter and both sugars for 3-4 minutes minimum until pale in colour and the sugar has dissolved.
  • Add eggs and vanilla extract. Scrape down the mixing bowl base and sides, then add one egg and the vanilla extract, and beat on low speed until combined. Add the remaining egg and beat until mixed in.
  • Dry ingredients go in. Sift into the mixing bowl the flour, baking soda and add in the salt and mix on low until just incorporated. Add in the ⅔ of the Mini Eggs that are chopped finely and the chopped dark chocolate. Use a rubber spatula or wooden spoon and mix in the chocolate. (Set aside the remaining third of chopped Mini Eggs).
  • Scoop cookie dough balls and refrigerate. Using a cookie scoop or a teaspoon, scoop the dough into 2cm (inch-wide) balls and place it on a baking tray lined with parchment paper. Refrigerate the cookie dough for at least 1-hour minimum, or freeze for 30 minutes. Overnight chilling in the fridge is ideal.
    Note, baking dough that is not chilled will result in the cookies spreading too much.
  • Bake and cool. Whilst the cookies are chilling, pre-heat the oven to 180°C and line a baking tray with parchment paper. Remove the cookie balls from the fridge and place them on the baking trays leaving at least 5cm between the balls.
  • Bake one tray at a time in the centre of the oven, for 12-15 minutes.


Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.