Easy Crispy Mini Egg Cream Cheese Cookies recipe. The perfect festive nut free dessert idea. A great way to use up stale cereal!
I know that February is the shortest month, but I honestly cannot believe that it is already March.
It could be due to the fact that I had SO MANY snow days in February in my school that it seemed like I never had to go into the building. But I’ve got to say, the months leading up to Spring may be some of my favourites.
Why you might ask? Mini Eggs are on sale in my local grocery store!! So to celebrate, here’s my first Mini Egg recipe of the season: Crispy Mini Egg Cream Cheese Cookies.
What you need to make Crispy Mini Egg Cream Cheese Cookies
You surprisingly don’t need a lot of ingredients to make these cookies. All you need is:
- flour
- baking powder
- salt
- Rice Krispies
- butter
- cream cheese
- sugar
- Mini Eggs
That’s it!
Storage & Variations
These cookies are best stored at room temperature in an airtight container for 4-5 days. After that, the cookies start tasting a little dry and stale.
I would also not recommend making the dough in advance because you will risk having soggy cereal and will ruin the texture of these cookies. I’m all for making life easier, but unfortunately in the case of these cookies, they are best made and consumed at the same time.
Another great thing about this recipe is that you can adapt this recipe to make year round. Don’t have Mini Eggs? No problem! Just replace it with whatever other mix-in you would like!
Similar Recipes
Like these Crispy Mini Egg Cream Cheese Cookies? Then you will love these recipes:
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Crispy Mini Egg Cream Cheese Cookies
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups Rice Krispies
- 1/2 cup salted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup Mini Eggs, halved and divided
Instructions
- Preheat the oven to 350˚F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mix together the flour, baking powder, salt and Rice Krispies. Set aside.
- In the bowl of a stand mixer, cream together the butter, cream cheese and sugar until light and fluffy.
- Slowly mix in the Rice Krispies mixture. Fold in 1/2 cup Mini Eggs.
- Using a medium cookie scoop, scoop the cookie dough onto the prepared baking sheet. Press the cookies down with the bottom of a glass to flatten slightly. Press the remaining Mini Eggs on top.
- Bake in the preheated oven for 8-10 minutes. Allow to cool completely on the baking sheet.
Pin for Later
I couldn’t resist trying this recipe and I’m so glad I did! The cream cheese adds a delightful tang and the crispy mini eggs are a fun addition. These cookies are a hit with my family and I can’t wait to make them again. Thank you for sharing this delicious recipe!
So glad you liked them 🙂
These cookies come out with perfectly crispy edges that go great with the crunchy candy coating of the mini eggs.
It’s one of my favourite cookies!!
Perfect time of the year to try this recipe with my kids. Delicious and crispy and very creative too. Kids would have fun making these.
Yes they would!
These are such cute little cookies and I love the inclusion of cream cheese! I’ll definitely be adding these to my to-bake list for this week. Thanks for sharing your recipe!
You’re welcome 🙂
These cookies are so cute and look so delicious!
I can’t wait to make this for my kids. Yum!
Let me know how they go 🙂
This is such a very cute cookie, with so much appeal in it! It looks amazingly delicious and very yummy! The crispy texture makes this so enticing and tempting! This will definitely be our next baking session recipe! Loving it already!
Yay! Hope they turn out well!
Lovely idea for Easter cookies. I love mini eggs too. Pinning for later so I can make these for our family Easter weekend!
Thanks for the pin 🙂
These look really good, and I think my kids would love them for Easter dessert. Do you think coconut sugar would be okay instead of the white sugar? We don’t need nut-free and don’t usually use white sugar.
I think it would work fine!
These look and sound so good! I know you said not to make the dough ahead, but would it work if I made it ahead and froze it? Or could I freeze the cookies?
Freezing the baked cookies would work!
The recipe was easy to follow, and the end result was a batch of cookies that were crispy on the outside and soft on the inside. So good! Thanks for sharing.
Glad you liked it 🙂
These cookies are so cute and festive for Easter! They were so easy to make and I’m sure that I will be making them again to share with family and friends during the holiday!
Yay! Sharing is caring 😉
Amazing little cookies that you cannot stop eating. My family loved them as well as my book club, which now they want me to bring them again to our evening.
Thank you!
Yay! So glad you all liked it! 🙂
This would make a great holiday snack for the kids! It’s presentation and color is inviting for the kids because it is bright and colorful and the sweetness would make them dance!
It’s always a hit! 🙂
As a lover of cream cheese it’s like this cookie recipe was made specifically for me! I can’t wait to try these out for Easter. The mini egg candies make for the perfect Easter twist. I have no doubt this is going to be a hit in my household!
It’s always a hit here 😉 let me know how it goes!