Funfetti Mini Egg Cookies


I am of the opinion that of all the holidays, Easter has the best candy.  Who can resist Creme Eggs, Reese’s Eggs (or PB&C anything) and of course, Cadbury Mini Eggs.

These cookies are sure to get you in the Easter/beginning of spring spirit, they’re colourful and chewy with a nice crunch from the eggs.  I got great feedback on these from my taste testers, but may still work on tweaking the recipe.  The cake mix adds quite a bit of sweetness, so if you like you can reduce the amount of white sugar to 1/4 cup or as you see fit.

The cookies also spread quite a bit in the oven, which is why I recommend chilling the dough and baking them “tall” (see below).  If you’re in a hurry, pop the dough in the freezer for about 15 minutes and/or between batches (like I did) and that should also work).

What are you making for Easter?


  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 1 1/4 cups plus 2 tbsp flour
  • 1 1/4 cups funfetti cake mix
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 heaping cup of Cadbury Mini Eggs, crushed slightly


Preheat oven to 350F and line a baking sheet with parchment paper.

Beat butter, brown sugar and white sugar until completely combined.  Add egg, yolk and vanilla, beating until light and smooth.

In a medium bowl, stir together flour, cake mix, baking soda and salt and add in two parts to dough.  Mix until there are no streaks of flour.  Mix in mini eggs until incorporated.

Chill dough for 1 hour and spoon onto lined baking sheet.  I recommend the cookie dough be shaped taller rather than wider so it doesn’t spread too much.  Bake for 11 minutes until the middle has just set.  Allow to cool a couple minutes before cooling on a rack.



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