Levain-Style Mini Egg Cookies (GF & DF Option)

Thick, chewy, and loaded with chocolate, these Levain bakery-style Mini Egg cookies are the ultimate treat to welcome spring. They’re crispy on the outside with a rich ooey-gooey chocolate center and full of fun pastel sprinkles. The recipe can be made gluten-free, dairy-free, egg-free, and vegan.

Note: This post contains affiliate links from which I earn a small commission, but don’t worry; there’s no extra cost to you! Thank you for supporting CAKED by Katie.

Why You’ll Love These Cookies With Mini Eggs

Versatile: Use your favorite style and flavor of mini eggs and sprinkles.

Fun: Cookies with chocolate eggs and sprinkles scream fun!

Adaptable: Choose gluten-free, dairy-free, or whichever ingredients suit your dietary requirements.

What Is a Levain Bakery-Style Mini Egg Cookie

A Levain bakery-style cookie is thick with the perfect ooey-gooey chunky texture. They also have a quintessential crispy exterior with a soft and chewy interior making them super scrumptious. They also, most often, have chunks of chocolate and other mix-ins like nuts or sprinkles.

Cookies With Chocolate Eggs Ingredients and Substitutions

My family is gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone, regardless of their dietary restrictions, can enjoy it.

Here are a few key ingredients for this cake but scroll to the bottom recipe card for the complete ingredient list.

Butter: Becel plant-based bricks are my favorite for baking, but any brick-style dairy-free, vegan, lactose-free, or regular butter will work. Make sure the butter is cold and cubed.

Sugar: You’ll need both brown sugar and white sugar for these cookies.

Eggs: I used large eggs. If vegan or egg-free use 2 flax eggs.

Flour: I used a 1-1 gluten-free flour blend. Since gluten-free flours vary in weight, I recommend you measure by the cup. If gluten-free isn’t a concern, you can use all-purpose flour.

Cornstarch:  Adding a bit of cornstarch to baked goods improves the texture. If you are celiac, read the label carefully, as not all cornstarch is gluten-free. If you’ve run out of cornstarch, substitute it with tapioca or arrowroot starch.

Mini Eggs: Perfect for the season! Pick up a bag of Cadbury mini Easter eggs. Make sure to read the label if you require them to be gluten-free. For vegan eggs, use Mummy Meegz chickee eggs .

Chocolate Chips: Use whatever style best fits your dietary needs. I like to use Pascha plant-based chocolate chips.

Sprinkles: Super festive, sprinkles always add another layer of fun. I used this adorable spring pastel blend from SprinklePop.

Step by Step Instructions for Cadbury Mini Egg Cookies

Here are the steps to make these cookies with Cadbury mini eggs. You’ll need 2 cookie sheets, a stand or hand mixer, a mixing bowl, and a cookie scoop.

1. Get the oven preheating to 410ºF and prepare 2 baking sheets with parchment paper.
2. Using a hand or stand mixer, cream the cold butter and both sugars together on high for 2 minutes until it is smooth and thick.
3. Add in the eggs and the vanilla and mix until combined.
4. Stir in the dry ingredients; flour, cornstarch, soda, and salt, and mix until just combined.
5. Place the mini eggs in a freezer bag and crush them with a rolling pin. Then, fold the crushed mini eggs, chocolate chips, and sprinkles, into the cookie batter.
6. Portion the dough into 5oz cookie dough balls and shape into a cylinder. Bake for 8-10 minutes. For regular/smaller cookies, scoop 1.5 tbsp of dough and bake at 350ºF for 8-10 minutes. This smaller portion size will yield about 45 cookies.
7. Remove from the oven and allow to fully cool on pans before transferring to a storage container.

Storing and Freezing Chocolate Egg Cookies

If you have any cookies left over, you can store them in an airtight container on the kitchen counter for up to 5 days or in the freezer for up to 3 months.

If you want to get a head start on Easter baking, you can freeze the unbaked cookie dough cylinders on a cookie sheet. Once frozen transfer them to an airtight container and store them in the freezer for up to 3 months. Thaw in the fridge before baking.

Mini Egg Cookies FAQs

Will any type of Easter egg work in these cookies?

I like to use Cadbury mini eggs but if you can’t find them you can use something else like No-Name chocolate eggs or even peanut butter ones. If you want to use full-sized eggs, chop them into bite-sized pieces.

Can I use chocolate chips or chunks instead of chopped Easter eggs?

Yes, absolutely. You can use chocolate chips or chunks of your favorite chocolate bar. You may lose some of the crunchy texture of the candy coating but the cookies will still taste great.

Can I add other mix-ins to these mini Cadbury Egg Cookies?

I haven’t tested the cookies with other mix-ins but you could stir in chopped nuts, dried berries, coconut, or fun chocolate candies like M&Ms.

How do I get perfectly round cookies?

As soon as you take these cookies out of the oven, gently push any errant cookie edges back into place with the butter knife.

The Best Easter Cookies

Thick, chewy, and full of chunks of crispy candy-coated chocolate and festive sprinkles, these Easter cookies will bring out your inner cookie monster. They are simply irresistible!

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cookies and now they can have them!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. I cannot wait to see!

Looking for More Easter-Inspired Recipes

• Mini Egg Brownies
• Mini Egg Cake
• Peach Rose Cupcakes

Print