Easter Brown Sugar Cookies

These Easter-inspired cookies have become our family's spring tradition, combining the nostalgic flavor of Mini Eggs with rich chocolate chunks in a perfectly chewy brown sugar cookie base. I've perfected this recipe over years of Easter celebrations, and it never fails to bring smiles to the table.

I first made these during a rainy Easter weekend when I couldn't find our usual store-bought treats. Now my children request them starting in February, counting down until "Mini Egg season" officially begins!

Ingredients

• Unsalted butter: The foundation of our cookie texture. Room temperature ensures proper creaming with sugars for that perfect chew.
• Granulated and light brown sugars: The combination gives depth of flavor while the molasses in brown sugar creates moisture and chew.
• Large eggs: Room temperature eggs incorporate much better into the dough providing structure.
• Vanilla extract: Pure extract enhances all other flavors without overwhelming.
• Plain flour: All purpose flour gives these cookies their perfect structure.
• Baking soda: Creates the rise and slight spread we want in a perfect cookie.
• Fine salt: Salt balances sweetness and enhances chocolate flavors dramatically.
• Cadbury Mini Eggs: The star ingredient! Chopping most finely distributes flavor while saving some larger pieces for visual impact.
• Dark chocolate: 75% cocoa solids provide rich contrast to the sweet candy coating of the Mini Eggs.

Step-by-Step Instructions

Cream butter and sugars:

Beat butter with both sugars for a full 3-4 minutes until noticeably lighter in color. This extended creaming incorporates air bubbles that give cookies their perfect texture. Most people underbeat this mixture which results in denser cookies.

Add wet ingredients:

Incorporate eggs one at a time allowing each to fully blend before adding the next. This prevents the mixture from curdling and ensures even distribution. The vanilla goes in with the first egg to maximize flavor infusion throughout the dough.

Mix in dry ingredients:

Add sifted flour, baking soda and salt with mixer on low speed just until combined. Overmixing at this stage develops gluten making cookies tough. When you still see some flour streaks, stop the mixer.

Add mix-ins:

Fold in finely chopped Mini Eggs and dark chocolate chunks by hand using a sturdy spatula. The hand mixing prevents crushing the eggs while ensuring even distribution. Reserve some larger pieces for topping later.

Shape and chill:

Form uniform dough balls using a cookie scoop for consistent baking. Refrigerate for at least one hour and preferably overnight. This resting period allows the flour to fully hydrate and prevents excessive spreading during baking.

Bake strategically:

Bake cookies one tray at a time in the center rack position for even heat distribution. The strategic addition of remaining Mini Egg pieces halfway through baking ensures they stay visible and colorful rather than sinking into the dough.

Perfect the shape:

Use the circular motion technique with a cookie cutter while cookies are still hot to create perfectly round edges. This bakery trick transforms homemade cookies into professional-looking treats with minimal effort.

Save This

The Cadbury Mini Eggs truly make this recipe special. I discovered their potential years ago when making cookies with my daughter who insisted on adding her Easter candy to our weekend baking project. The candy shell maintains its crunch while the milk chocolate inside creates pockets of sweetness throughout each bite.

Storage Solutions

These cookies maintain their texture beautifully when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. At room temperature, they stay fresh for three days, while refrigeration extends their life to five days. The flavor actually deepens after the first day as the vanilla and brown sugar notes continue to develop.

Make-Ahead Magic

The beauty of this recipe lies in its flexibility for busy schedules. The cookie dough can be prepared up to three days in advance and refrigerated until ready to bake. For longer storage, scoop dough balls and freeze them solid on a baking sheet before transferring to a freezer bag. They'll keep for two months and can be baked directly from frozen by adding just 2-3 minutes to the baking time. This means fresh-baked cookies whenever you need them!

Mix-In Variations

While Mini Eggs create the perfect Easter theme, this versatile brown sugar cookie base works beautifully with countless mix-ins throughout the year. Try white chocolate and dried cranberries for Christmas, chocolate chunks and crushed candy canes for winter holidays, or butterscotch chips and toasted pecans for autumn gatherings. The cookie dough itself has enough structure to support heavier additions while remaining tender.

The Perfect Texture Secret

The key to achieving that coveted crisp edge with chewy center lies in two critical techniques. First, creaming the butter and sugars thoroughly incorporates air that creates structure. Second, properly chilling the dough allows the flour to hydrate fully while solidifying the butter. This prevents immediate spreading in the oven, creating cookies with height and character rather than flat, crispy discs. Never skip the chilling step, even when tempted!

Common Queries

→ How do I ensure soft and chewy cookies?

Refrigerating the dough before baking helps prevent spreading, resulting in soft, chewy cookies. Also, avoid overbaking.

→ Can I use other types of chocolate?

Yes, you can swap Mini Eggs for any chocolate, nuts, or dried fruit that you prefer.

→ How do I store these cookies?

Store them in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

→ Can I freeze the cookie dough?

Yes, freeze raw cookie dough balls on a tray until firm, then transfer to an airtight container for up to 2 months. Bake directly from frozen, adding extra baking time.

→ How do I achieve perfectly round cookies?

Use a round cutter to gently swirl the baked cookies while still hot, shaping them into a perfect circle.

→ What flour should I use?

All-purpose or plain flour is ideal for these cookies.