These Easter cookies are soft, buttery, and perfectly sweet — ideal for spring gatherings or whenever you want a nostalgic treat. They’re easy to make, hold their shape while baking, and are the ultimate Easter treat with pockets of melty chocolate and colorful crushed candy.
If you enjoy baking cookies, you might also like Cinnamon Toast Crunch Cookie, Chocolate Chip Cookie Skillet, and Brown Butter Matcha Cookies—each is simple to make and full of flavor.
Ingredients
- Salted butter
- Brown sugar
- White sugar
- Eggs
- Vanilla extract
- All-purpose flour & cake or pastry flour
- Baking soda, baking powder & cornstarch
- Semi-sweet chocolate chips
- Mini Eggs (halved or crushed)
See the recipe card below for exact quantities and optional add-ins.
Instructions
Combine the wet ingredients in a large bowl.
Gradually add the dry ingredients until a soft dough forms.
Bake about 12 minutes until edges are set.
Cool on a wire rack and enjoy.
- Brown the butter: In a medium saucepan over medium heat, melt ¾ cup butter, stirring often. It will foam, then turn golden with small brown flecks and a nutty aroma—about 5–8 minutes. Remove from heat and let cool slightly.
- Mix the wet ingredients: In a large bowl, whisk together the browned butter, the softened butter, brown sugar, white sugar, eggs, and vanilla until smooth and slightly glossy. A hand mixer can speed this step.
- Combine the dry ingredients: In a separate bowl, whisk the all-purpose and cake flours with baking soda, baking powder, and cornstarch. Gradually add the dry mix to the wet ingredients and stir until just combined. Toward the end, use your hands to bring the dough together if needed.
- Fold in the chocolate: Gently fold in semi-sweet chocolate chips and crushed Mini Eggs. White chocolate chips are optional and add extra richness.
- Shape and chill: Form the dough into a log, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight for best flavor and texture.
- Bake: Remove the dough from the fridge about 30 minutes before baking to soften slightly. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment, roll the dough into balls, and bake for about 12 minutes, until edges are set and centers remain slightly soft.
- Cool and serve: Transfer cookies to a wire rack and cool for 5–10 minutes. Store leftovers in an airtight container.
The full recipe card with exact measurements is at the end of this post.
Substitutions
- Salted butter: Use unsalted butter plus ¼ teaspoon salt per ½ cup.
- Brown sugar: Substitute coconut sugar or white sugar with 1 teaspoon molasses.
- White sugar: Use cane sugar or a granulated monk fruit sweetener for a lower-calorie option.
- Eggs: Replace each egg with ¼ cup plain Greek yogurt, applesauce, or a flax egg (1 tablespoon flaxseed + 3 tablespoons water).
- Vanilla extract: Try almond or maple extract in smaller amounts for a different flavor.
- All-purpose flour: Swap for whole wheat or a gluten-free 1:1 flour blend if needed.
- Cake flour: Use pastry flour or reduce 2 tablespoons of all-purpose flour per cup and replace with cornstarch to mimic cake flour.
- Cornstarch: Substitute arrowroot powder or tapioca starch.
- Semi-sweet chips: Use dark, milk, or coarsely chopped chocolate bars.
- Mini Eggs: Replace with chopped candy-coated chocolates, M&Ms, or chopped chocolate-covered nuts.
Equipment
- Medium saucepan (for browning butter)
- Large mixing bowl and whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Plastic wrap for chilling dough
- Wire cooling rack
Storage
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate the dough for up to 3 days or freeze it for up to 3 months. To freeze: shape dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen and add 1–2 minutes to the baking time.
Top tips
- Don’t skip chilling: Chilling the dough concentrates flavor and prevents excess spreading while baking.
- Use room-temperature eggs: They blend more smoothly into the dough for an even texture.
- Crush Mini Eggs selectively: Leave some whole or halved for texture and crush a few to distribute colorful bits through the dough.
FAQs
Use a sharp knife and press down gently rather than hacking through. Alternatively, put the candies in a zip-top bag and tap lightly with a rolling pin to create a mix of whole, halved, and crushed pieces.
Use all-purpose flour and for a softer result, remove 2 tablespoons of flour per cup and replace it with cornstarch. It approximates cake flour’s tenderness.
You can, but chilling improves flavor, texture, and shape. If short on time, chill for at least 30 minutes to reduce spreading.
Related
If you like this cookie recipe, try other favorite desserts such as Easy Lemon Loaf, Fudgy Reese’s Cup Brownies, Salted Brown Butter Maple Syrup, or No-Bake Reese’s Peanut Butter Chocolate Bars.
-
Easy Lemon Loaf Recipe (Better Than Starbucks!)
-
Fudgy Reese’s Cup Brownies
-
Salted Brown Butter Maple Syrup
-
No-Bake Reese’s Peanut Butter Chocolate Bars
Easy Easter Cookies Recipe (Soft and Buttery)
Pin Recipe
Equipment
Method
Notes
Ingredients
- ½ cup salted butter softened
- ¾ cup salted butter browned
- ⅔ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1⅓ cups cake or pastry flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- 1 cup semi-sweet chocolate chips
- 1½ cups Mini Eggs halved or crushed
- ½ cup white chocolate chips optional
Equipment
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Cooling rack
Method
- Start by browning ¾ cup butter in a saucepan over medium heat. Stir frequently until it foams and turns golden with brown specks. Remove from heat when it smells nutty and let it cool while you prepare other ingredients.
- Whisk the cooled browned butter with the softened butter, brown and white sugars, eggs, and vanilla until smooth and glossy. Use a hand mixer if preferred.
- In a separate bowl, whisk together both flours, baking soda, baking powder, and cornstarch. Add the dry mix to the wet ingredients gradually and stir until just combined.
- Fold in semi-sweet chocolate chips and crushed Mini Eggs. Add white chocolate chips if using.
- Form the dough into a log, wrap it tightly, and chill in the fridge for at least one hour or overnight for best results.
- Bring the dough to room temperature for about 30 minutes before baking. Preheat oven to 350°F (175°C), line a baking sheet, roll dough into balls, and bake for 12 minutes until edges are set.
- Let cookies cool on a wire rack for 5–10 minutes, then enjoy warm or at room temperature. Store any leftovers in an airtight container.
Notes
- If you forget to soften butter, you can brown a larger amount and use only browned butter in the recipe.
- Chilling the dough enhances texture and flavor; remove it 30 minutes before shaping for easier handling.
- Cookies freeze well: freeze dough balls on a baking sheet, then store in a freezer bag and bake from frozen with a minute or two extra time.
Tried this recipe?
Let us know how it turned out!
Food safety
- Avoid leaving food out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use appropriate cooking oils and maintain good ventilation when using a gas stove.
- Follow safe food handling practices and cook to recommended temperatures.
Follow general food safety guidelines to keep your baking safe and enjoyable.
