Soft, pillowy Easter cheesecake cookies studded with pastel Cadbury mini eggs and dark chocolate Easter M&M’s are an ideal treat for spring gatherings. A small amount of cream cheese in the dough gives these cookies a rich, tender crumb and a subtly tangy finish, while vanilla adds warmth and depth. For best results, cover and chill the dough for at least three hours before baking — cold dough spreads less in the oven and yields thicker, chewier cookies. This recipe makes about 28 cookies.
These cream cheese cookie bases practically melt in your mouth and make the perfect canvas for colorful Easter candy. I like to fold most of the candies into the batter and reserve a few to press onto the tops just before baking; it creates a bright, festive presentation and helps the candies remain intact rather than melting into the cookie.
A helpful tip: if you refrigerate the dough overnight, let it sit at room temperature for 20–30 minutes before scooping so it’s firm but scoopable. Using a cookie scoop and spacing the mounds about two inches apart on the baking sheet makes shaping and baking consistent for even results.
Love homemade cookies? Try a salted brownie cookie or another favorite chocolate-forward cookie for variety.
This version includes a mix of Cadbury mini eggs and Easter M&M’s for both texture and color. Pressing a few extra candies on top of each cookie right before baking gives them a polished, festive look and a satisfying crunch.
More favorite cookie recipes
- Easy Peanut Butter Cookies
- Brown Butter Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Thin Crispy Chocolate Chip Cookies
Easter Cheesecake Cookies
5 from 7 reviews
- Author: Laura Kasavan
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 3 hr 38 min (includes chilling)
- Yield: 28-30 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These soft-batch Easter cheesecake cookies combine the tender richness of cream cheese with familiar cookie flavors for a buttery, tender result that stays moist. The combination of Cadbury mini eggs and Easter M&M’s adds color, crunch, and pockets of melted chocolate. They are straightforward to make and freeze well, making them convenient for holiday entertaining or gifting.
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 4 ounces reduced-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup Easter M&M’s
- 3/4 cup Cadbury mini eggs, coarsely chopped
Topping
- 1/2 cup Easter M&M’s, for topping
Instructions
- Whisk together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl until evenly combined.
- In a large mixing bowl, beat the softened butter and cream cheese at medium speed until smooth. Add the granulated sugar and brown sugar, and beat until the mixture is creamy. Add the egg and vanilla extract and beat until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Fold in the Easter M&M’s and chopped Cadbury mini eggs.
- Cover the dough and refrigerate for at least 3 hours or overnight. Chilling firms the dough and prevents excessive spread so the cookies bake up thicker and chewier.
- When ready to bake, preheat the oven to 350°F. If the dough chilled overnight, let it stand at room temperature for 20–30 minutes so it’s easier to scoop. Line baking sheets with parchment paper. Use a lightly greased cookie scoop or spoon to form 1 1/2-inch balls of dough and place them about two inches apart on the prepared sheets. Gently press the mounds to flatten slightly and press a few reserved M&M’s on top of each cookie.
- Bake for 11 to 13 minutes, rotating the pans halfway through, until the edges and tops are set but still soft in the center. Allow the cookies to cool on the baking sheets for about 10 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to several days, or freeze for longer storage. To refresh slightly softened cookies, warm briefly in a low oven or microwave for a few seconds.
