Easter Egg Blossom Cookies

Easter Egg Blossom Cookies

Easter Egg Blossom Cookies

Soft, sugar coated vanilla cookie with an easter egg on top. Choose your favourite from Creme Egg, Caramilk, or even just regular chocolate easter egg for the ultimate easter treat!

Friday March 12, 2021

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Brown Sugar Butter Caramilk Egg Creme Egg Eggs Flour Sugar Vanilla Extract

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We've all seen peanut butter blossoms around the Christmas holidays, but today I present to you something better - Easter Egg Blossom Cookies. Specifically Creme eggs or Caramilk eggs for the most decadent Easter treat ever! I'm a caramel girl through and through but my husband is a Creme Egg lover, so for my cookies I did half Caramilk egg and half Creme egg. Unfortunately, once unwrapped the chocolates are virtually indistinguishable so it was luck of the draw as to whether you'd bite into a Caramilk or a Creme Egg cookie. Pro tip - keep them in separate containers if you are using more than one type of chocolate egg! 

Caramilk egg topped cookie has a bite taken out of it and the caramel is dripping onto the table

What are the ingredients in Easter Egg Blossom cookies?

I'm glad you asked - the ingredients are basically what you would put into a chocolate chip cookie recipe, but instead of chocolate chips we will be using one chocolate Easter egg.

a top down view of all the ingredients needed to make Easter egg blossom cookies
  • flour, salt, baking soda - the basic dry ingredients found in most cookies for structure, flavour and leavening 
  • butter - softened butter gives the best texture and flavor to these cookies
  • brown sugar and granulated sugar - the blend of the two types of sugars helps keep these cookies soft and chewy, without spreading too thin, plus extra granulated sugar for rolling the cookie dough balls in!
  • eggs - most cookies have eggs in them to help with moisture, structure, and leavening
  • vanilla extract - pure vanilla extract for the best flavour
  • Easter Eggs - arguably the most important ingredient in this recipe.

How do I measure the flour?

Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. This cookie dough tends to be on the thicker side because you don't want them to spread too thin - the Easter eggs need a comfy pillow of a cookie to lay on!

How do I make Easter Egg Blossom Cookies?

These are so fun and simple to make! Let's take a look at the steps involved:

Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside

Step 2: In a large bowl, beat butter and sugars on high speed until light and fluffy, about 2 minutes.

Step 3: Next, beat in the egg and vanilla extract until the whole mixture is a pale brown and very fluffy - an additional 2-3 minutes.

a collage showing butter and sugars being blended together

Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each using a sturdy spoon or spatula - the dough will be quite thick

cookie dough is shown in a mixing bowl

Step 5: Divide dough into 24 even balls (they will be roughly the size of a golf ball), and then roll in sugar before placing onto a baking sheet lined with parchment paper

cookie dough balls are rolled in granulated sugar then placed onto a baking tray

Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top. 

Step 7: Allow cookies to cool on pan about 5 minutes, then carefully transfer to a wire rack.

Step 8: While cookies are still warm, gently push one Easter egg onto the cookie. Allow to cool completely

Tips and tricks to make the best Easter Egg Blossom Cookies:

  • Cream your butter and sugar really well - this will help prevent the cookies from spreading too thin
  • Make sure your butter is fully softened, but not too soft or melted
  • If you don't have parchment paper for baking, you can use a silicone mat, or just a plain old baking sheet - I like parchment for easier for clean up
  • Let the cookies cool on the tray for 5 minutes before you transfer them to a rack to finish cooling 
  • Push the chocolate eggs into the top of the cookies gently - using too much force can cause the cookies to crack at the bottom
  • I like to divide all the dough into balls first, then roll all the dough balls in the granulated sugar because it helps prevent stray sugar granules in the cookie dough that hasn't been portioned yet
  • Try and make your cookies as evenly sized and shaped as possible to help with even baking
  • make sure your Easter eggs are unwrapped before you start to put them on the cookies - trust me it takes longer than you think to unwrap these in bulk!

How do I store these cookies?

The cookies stay good in a sealed container for a few days on the counter. You can also freeze the dough, but I wouldn't recommend freezing the baked cookies because the chocolates will likely fall off and they may also get discolored in the freezer. If freezing the dough, you can portion it into dough balls before freezing, but wait until just before baking to roll in the granulated sugar. You will want to make sure this dough is completely thawed before baking otherwise the cookies will be too thick.

Easter Egg Blossom Cookies


By: Natalie Kollee
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes


  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup white sugar (plus 1/4 cup more for rolling)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 24 mini Creme Eggs, Caramilk eggs, or chocolate eggs, unwrapped



Preheat oven to 350 F, line a baking sheet with parchment paper and set aside


In a medium bowl, stir together flour, baking soda, and salt; set aside


In a large bowl, beat the butter until light and fluffy, then add in granulated sugar and brown sugars and beat again.


Add egg and vanilla to the butter mixture and beat until thoroughly combined


Slowly add flour mixture to butter mixture in 3-4 additions, stirring well after each


Portion the dough into 24 equal (golf ball sized) dough balls, then roll each in granulated sugar before placing onto prepared baking sheet about 1 inch apart


Bake in preheated oven about 6-8 minutes, or until the edges are just starting to turn golden brown and the center is set


Allow to cool on pan about 5 minutes, then transfer to cooling rack and gently push chocolate eggs into center of cookie

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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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