Mini Egg & Chocolate Chip Cookie Traybake for Easter

Name: Mini Egg & Chocolate Chip Cookie Traybake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup semi-sweet or milk chocolate chips; 1 1/2 cups Cadbury Mini Eggs

Posted on February 20, 2026

Easter cookie traybake with mini eggs and chocolate chips on a platter

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Mini Egg & Chocolate Chip Cookie Traybake: The Perfect Easter Treat

Spring is here, and that means it’s time to dust off those baking trays and get ready for Easter festivities! If there’s one thing that gets everyone hopping with joy during the season, it’s a delicious treat that combines two beloved favorites: chocolate chip cookies and Cadbury Mini Eggs. Welcome to my kitchen—I’m Jackson Walker, the guy behind Food Meld, and today we’re diving into a fantastic, fun, and, yes, delicious Mini Egg & Chocolate Chip Cookie Traybake recipe that makes for the perfect centerpiece at any Easter celebration.

Picture this: you walk into your home and the aroma of warm, gooey cookies fills the air. Your friends and family are gathered around, eagerly waiting with anticipation, and as you pull this glorious traybake out of the oven, their eyes light up. The vibrant colors of the Mini Eggs peeking through the golden cookie crust is enough to make anyone smile! This is more than just a dessert; it’s a little moment of joy, a memory in the making, and an invitation to share in the fun of the season.

Whether it’s for your family’s Easter brunch or just a delightful treat to indulge in on a sunny afternoon, this Mini Egg & Chocolate Chip Cookie Traybake will surely be a hit! Plus, it’s super easy to whip up, so you’ll have more time to enjoy the holiday with your loved ones. Let’s roll up our sleeves and jump into this delightful recipe!

Personal Story

Before we roll into the recipe, let me take you down memory lane. Growing up in the South, Easter was a big deal in my family. I’ll never forget the joy of waking up to an Easter egg hunt in our backyard. My mom would spend hours decorating, hiding eggs, and, of course, whipping up her famous Easter treats. It was an unspoken tradition that after the egg hunt, we would gather around the table with sweet delights—a rainbow of candies, pies, and her marvelous chocolate chip cookies.

One year, we decided to try something different. We added Mini Eggs—my siblings and I were buzzing with excitement! When those colorful, crunchy candy shells broke beneath our teeth, the creamy chocolate inside was a delightful surprise. We were hooked! That moment of deliciousness inspired me to create this traybake, marrying my childhood love for cookies with Easter magic.

So here we are, rekindling those sweet memories with this easy, fun, and oh-so-flavorful Mini Egg & Chocolate Chip Cookie Traybake. Let’s bake!

Ingredients

Here’s everything you’ll need to create this gorgeous recipe:

For the Traybake:

Butter (1 cup, unsalted, softened)
This is the star ingredient! Butter brings richness and helps create that gooey texture we all love. If you’re in a pinch, you can use margarine, but I recommend sticking with butter for the best flavor.
Brown Sugar (1 cup)
Brown sugar adds a lovely depth of flavor and moisture. If you don’t have brown sugar on hand, white sugar works too, although it won’t impart the same caramel-like notes.
Granulated Sugar (1/2 cup)
The perfect counterpart to brown sugar, it adds sweetness and helps create a lovely crispness when baked. Feel free to reduce the amount if you’re aiming for a lower-sugar option!
Eggs (2 large)
Eggs help bind everything together while providing moisture. If you want to make this recipe vegan, you can use flax eggs—simply mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit until thickened!
All-Purpose Flour (2 cups)
The backbone of the traybake! If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend, but be sure to check the texture and adjust if needed.
Baking Soda (1 tsp)
This will help the cookie traybake rise a bit and create a fluffy texture. If you’re out of baking soda, baking powder could work, but use about double the amount!
Salt (1/2 tsp)
Don’t skip on the salt! It heightens the flavor of the cookies. If you’re making this for someone with dietary restrictions, feel free to omit it.
Chocolate Chips (1 cup, semi-sweet or milk chocolate)
Chocolate chips are the life of the party! You can swap them for dark chocolate, white chocolate, or even caramel bits for a different flavor twist!
Cadbury Mini Eggs (1 1/2 cups)
The fun part! Not only do they taste amazing, but they also add that colorful icing on the cake, or traybake as it were! If you can’t find Mini Eggs, use any other chocolate-coated candies or chopped chocolates.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s get to what we all came here for, shall we? Here’s how to put it all together:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking tray with parchment paper. This will make it a breeze to lift out your traybake once it’s cooked—trust me, it’s the little things!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is smooth and fluffy, about 2-3 minutes. Tip: Scrape down the sides with a spatula to ensure everything is mixed evenly. It’s all about that fluffy goodness!

Step 3: Add the Eggs

Now crack in your eggs, one at a time, mixing well after each addition. The batter should look glossy and well combined. Fun fact: Perfectly creamed butter and sugar provides that essential cookie structure, keeping you from ending up with a pancake-like mess!

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, and salt. Gradually add it to the butter mixture, mixing on low speed until just combined. Don’t overmix; this keeps your cookies tender! Chef hack: Use a spatula to fold in the flour if you’re feeling fancy!

Step 5: Fold in the Chocolate Chips and Mini Eggs

Now comes the moment of true joy—fold in the chocolate chips and half of your Mini Eggs (saving the rest for the top!). Use a rubber spatula and gently combine without overdoing it. Tip: This ensures the candy doesn’t break apart and your traybake remains visually appealing!

Step 6: Spread the Batter

Spread the cookie batter evenly into the lined baking tray. Use a spatula to smooth it out; it doesn’t have to be perfect. Chef’s insight: If you’re feeling creative, you can even swirl in some cookie butter or peanut butter for an added layer of flavor!

Step 7: Add the Remaining Mini Eggs

Throw the remaining Mini Eggs on top, pressing them gently into the batter. This will make for a gorgeous presentation once baked and will ensure every bite has that festive crunch!

Step 8: Bake

Pop your tray into the preheated oven and bake for 20-25 minutes until the edges are golden! A toothpick inserted in the center should come out with a few moist crumbs—think cake, but with a gooey cookie twist! Tip: Keep an eye on them towards the end—oven temperatures can vary, and nobody likes burnt cookies.

Step 9: Cool and Slice

Once baked, take it out and let it cool for about 10-15 minutes in the tray before transferring it to a wire rack to cool completely. Key tip: Slice the traybake only once it’s cool to avoid crumbling. Trust me; you want those clean-cut edges!

Serving Suggestions

When it comes to serving this Mini Egg & Chocolate Chip Cookie Traybake, the sky’s the limit! Cut it into squares or rectangles—whatever floats your boat! For an extra special touch, you can dust some powdered sugar on top or drizzle it with melted chocolate.

Serve it warm with a scoop of vanilla ice cream, or plate it with a dollop of whipped cream for a decadent treat. Pair it with a cup of coffee or a fun Easter-themed drink, and you’ll have an instant hit at your table!

Recipe Variations

Here are some creative twists to mix things up even more:

Nutty Goodness: Add a cup of chopped nuts—like walnuts or pecans—for a crunchy twist!
Brown Butter: For a deeper nutty flavor, try browning your butter before mixing. It adds an incredible richness!
Swapped Candies: Change up the Mini Eggs for M&M’s, or crushed Oreo pieces for a totally different flavor.
Gluten-Free: Substitute with gluten-free flour, and enjoy all the goodness without the gluten!
Dairy-Free: Swap the butter for coconut oil or vegan butter, and use dairy-free chocolate chips.

Chef’s Notes

This recipe has become a family favorite at all my gatherings. It’s simple yet impressive, and I get such a kick out of seeing everyone’s faces light up when they take a bite! Plus, I can’t help but chuckle at the time I accidentally forgot the baking soda. The cookies still turned out good, but they were more like cookie bars—delicious but a little flatter than intended! That’s the beauty of baking—it might not always go perfectly, but it sure is tasty no matter what.

FAQs and Troubleshooting

1. My cookies turned out flat. What happened?

Flat cookies can often be a result of softened butter that was a bit too soft or melted. Make sure your butter is at room temperature and not hot from the microwave. If you find that your cookies are consistently flat, consider reducing the sugar slightly—this usually helps!

2. Can I freeze this traybake?

Absolutely! Once baked, let it cool completely, then wrap it tightly in plastic wrap and foil before placing it in an airtight container. It lasts for about 2-3 months in the freezer. Just let it thaw at room temperature or pop it in the microwave for a quick reheat.

3. How do I store leftovers?

Keep any leftovers in an airtight container at room temperature for up to 5 days. You can also store them in the fridge, but make sure they’re well-wrapped to keep them moist.

4. Can I make it ahead of time?

Yes, you can! Make the batter a day ahead and store it in the fridge. Just ensure to bring it back to room temperature before baking for even results!

Nutritional Info

While it’s always good to enjoy treats in moderation, here’s a general breakdown of what you’re working with per serving (based on a batch of 16 pieces):

Calories: Approximately 210
Total Fat: 10g (of which saturated fat is 5g)
Cholesterol: 30mg
Sodium: 140mg
Carbohydrates: 28g
Fiber: 1g
Sugars: 15g
Protein: 2g

Please note, values can vary based on specific brands and modifications made to the recipe.

Final Thoughts

Easter is a time for gathering, sharing, and indulging in the little things that make life sweeter. This Mini Egg & Chocolate Chip Cookie Traybake not only captures that festive spirit but brings joy through every chewy, chocolatey bite. It’s a testament to the magic of combining traditions with creativity, and I hope it becomes a cherished recipe in your home just like it is in mine.

So grab your apron and let’s make this delightful dessert together! Whether it’s an Easter celebration or just a casual Sunday, this traybake is bound to lift spirits and create delicious memories. Happy baking, my foodie friends—let’s make something awesome together!

Remember, cooking is about joy—joy in the process, and joy in sharing. If you try this recipe, I’d love to hear how it turned out for you! Share your bakes with me over on social media, and let’s keep connecting through the love of food. Until next time, happy cooking from Food Meld!