Christa Sinclair
April 2025
Mini Egg Monster Cookies: Easter Magic, One Bite at a Time
Every spring, like clockwork, the Cadbury Mini Eggs hit the shelves—those glossy, pastel-speckled treats that disappear far too quickly in our house. There’s something about that crisp candy shell and creamy milk chocolate that feels like a promise: of longer days, softer light, and little indulgences wrapped in foil and nostalgia.
That’s how these cookies came to be.
I needed a way to enjoy those eggs before the bag mysteriously vanished (ahem, eaten one by one in the pantry). So I started folding them into our go-to monster cookie dough, and just like that, a new Easter tradition was born.
These Mini Egg Monster Cookies are chewy, golden-edged, and just the right amount of festive. The oats bring texture, the chocolate chips add comfort, and the crushed Mini Eggs bring in that Easter magic—a little sweet, a little crunchy, and totally addictive.
Why We Love Them:
Perfect for spring baking – They're festive, crowd-pleasing, and just a bit unexpected.
Simple ingredients – Pantry staples with a seasonal twist.
Unbeatable texture – Chewy centers, crisp edges, and crunchy pastel candy pieces.
Make-ahead magic – Freeze the dough or the baked cookies for easy treats on hand.
Pro Tips for Baking Success:
Don’t over-crush your Mini Eggs – Use a rolling pin and a zip-top bag for a mix of chunks and smaller pieces.
Fold the eggs in last – Mixing too early melts the shells and muddies the colors.
Cool your butter slightly – Hot butter leads to cookies that spread too much.
Scoop, freeze, then bake – For perfect shape and make-ahead ease.
Watch the bake time – Pull them when the centers still look a little soft—they’ll finish on the sheet.
Storage & Freezing:
Store in an airtight container with a slice of bread to keep them soft for up to 5 days.
Freeze baked cookies between parchment layers for up to 3 months.
Freeze scooped dough on a sheet tray, then transfer to bags. Bake from frozen with just a minute or two added to the bake time.
Serving Ideas:
Pair with a cold glass of milk (any kind—we’re oat milk people over here).
Add to an Easter dessert board with marshmallows and chocolates.
Serve warm with a scoop of vanilla ice cream for DIY cookie sandwiches.
Wrap a few in wax paper for a sweet neighbor gift or place setting.
Whether you’re hosting a spring gathering or just want to surprise your little ones with something soft, chewy, and joyfully chaotic, these cookies are it. A little imperfect. A little indulgent. And exactly what this season calls for.
Happy baking, and remember: save a few Mini Eggs for yourself.
You’re going to want a second batch.
xoxo Christa
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