How To Make Mini Egg Chocolate Cookies
Mini egg cookies recipe; the best ever! It’s straightforward, simple and oozes chocolate in every bite. If you love mini eggs, then you’re going to love these cookies too!
Delicious, mouth-watering and yummy mini egg cookies, the only cookie recipe you need. They take classic chocolate chip cookies to a whole new level and are utterly delicious. With a slightly crunchy edge and a soft and chewy centre, this recipe will blow your mind!
These cookies provide the perfect bake every time and are great for Easter baking. I love to stock up on mini eggs, so I can make these cookies all year round.
Cadbury mini eggs are an Easter treat everyone loves and enjoys! If you’ve never tried them before, they’re egg-shaped chocolates encased in a thin and crunchy candy shell. I usually buy the £1 pack which are 80g now (I do remember them being 90g at some point). Great for Easter, I like to make mini egg cookie bars and mini egg brownies with them.
Watch How To Make It
Making these mini egg cookies is really simple.
You’re mixing ingredients together, adding more ingredients and mixing again! A teaspoon amount of cookie dough is rolled into balls before being placed on a baking tray. It’s then left to chill for 30 minutes to firm up before being baked in the oven. Easy right?
Are Mini Eggs Only At Easter?
Once Christmas is over, you can get Easter treats from the beginning of January. Mini eggs are sold up until the Easter period, then you have to wait until January to buy them again.
If you visit your local supermarket after Easter, you’ll find lots of Easter chocolates (including mini eggs) on promotion.
Mini Egg Cookies Recipe Ingredients
Below are the ingredients needed to make these mini egg cookies:
- Mini Eggs: I used Cadbury mini eggs.
- Plain Flour: Use plain flour also called all-purpose flour. Do not use self-raising flour as it won’t work with this recipe.
- Butter: You can use salted or unsalted butter to make these mini egg cookies. If you’re using salted butter omit adding extra salt.
- Salt: Helps to improve the overall flavour of the cookies. If you’re using salted butter then don’t add any extra salt.
- Bicarbonate Of Soda: Adding this ingredient makes the cookies chewy and delicious. Don’t replace this ingredient with baking powder.
- Sugar: I used a combination of light brown sugar and caster sugar. This will give a chewy cookie that’s also slightly crispy around the edges.
- Egg: Use eggs at room temperature; I used a large egg.
- Vanilla: Use a good quality vanilla extract and not vanilla essence for best results. Vanilla essence is made using artificial colours and flavours, whereas vanilla extract is made by soaking vanilla beans.
- Chocolate Chips: I used milk chocolate chips but you can use dark chocolate or white chocolate chips too.
How To Make Mini Egg Cookies
Below is a step-by-step guide on how to make mini egg chocolate cookies, full recipe instructions are on the recipe card at the bottom.
Place butter in a large mixing bowl and heat in the microwave on a medium to high heat until melted. Stop the microwave every 15 to 20 seconds and give the butter a stir to avoid any burning and to aid the melting process.
Add light brown sugar and caster sugar to the mixing bowl and stir into the melted butter. Mix together until the sugar has dissolved into the butter.
Add an egg and vanilla to the mixing bowl and mix together until combined. Then pour plain flour, bicarbonate of soda and salt into the mixing bowl and mix together until the cookie dough has formed.
Add chocolate chips and crushed mini eggs into the cookie batter and mix together until evenly distributed.
NOTE: I forgot to crush the mini eggs before making the cookies, it happens. You can add whole mini eggs but it can weigh down the cookie, being more likely to break as they’re quite thin.
With a teaspoon or cookie scoop, scoop the cookie dough and roll it into a ball using the palms off your hands. Then place on a baking tray and leave a gap between each ball. Your hands will get messy as the cookie dough is quite sticky!
Place in the freezer for 30 minutes then bake in the oven for 10 to 13 minutes and leave to cool down once baked.
Note: If you don’t have a large baking tray, it’s likely you’ll have to bake the cookies in batches.
You’ll need the equipment below to make these mini egg cookies:
- Large Mixing Bowl: To mix all the ingredients in.
- Baking Tray/s: To bake the cookies on.
- Wooden Spoon: To stir the ingredients together.
- Electric Mixer: You can mix the ingredients with a hand mixer; this will speed up the recipe time.
- Cookie Scoop: To scoop the cookie dough into even-sized balls, you could also use a teaspoon.
My Top Tips
Leave the cookies to cool down for at least 10 minutes before handling them. When taken out of the oven: the cookies are very hot, fragile and can fall apart easily. They will harden as they cool down, so you can transfer the cookies to a cooling rack after 10 minutes.
Instead of using chocolate chips, you can use chunks of broken chocolate instead. When baking, the chocolate will melt within the cookies.
Leaving the cookie dough to chill in the freezer helps to reduce the cookies spreading too much in the oven. The 30 minutes chill time is 30 minutes well spent!
Be careful when chopping the mini eggs, I like to bash the packet with a rolling pin. You could also use a pestle and mortar to do this.
When I was making this recipe to take pictures, I forget to chop the mini eggs! You can add whole mini eggs but it can weigh down the cookie, being more likely to break as they’re quite thin.
Where Should I Store Mini Egg Cookies?
Store the mini egg cookies in an airtight container at room temperature for around 3 days to 5 days. If you’re not going to eat these cookies straight away, you can freeze the baked cookies for later. The unbaked cookie dough can be baked too.
How To Freeze The Cookie Dough
Freezing the cookie dough is quite simple!
Once you’ve made the cookie dough, wrap the dough in cling film and place in an airtight container. Place in the freezer and freeze for up to 3 months. Leave the dough to defrost before continuing with step 7 of the recipe.
If you want to bake the dough from frozen, make sure to freeze the dough already rolled into balls. Then you can bake them straight out of the freezer, add 1 to 2 minutes to the baking time.
More Delicious Easter Recipes
Here are even more tasty recipes perfect for Easter:
- Mini Egg Cookie Bars
- Hot Cross Bread And Butter Pudding
- Mini Egg Brownies
- Cornflake Easter Nests
- Mini Egg Tiffin
- Easter Egg Cheesecake
- Shredded Wheat Nests
Mini Egg Cookies
- 200 g Plain Flour
- 130 g Unsalted Butter
- 150 g Light Brown Sugar
- 70 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ½ Salt Only Add Salt If Using Unsalted Butter
- ½ Bicarbonate Of Soda
- 160 g Mini Eggs
- 80 g Chocolate Chips
- Line a baking tray with parchment paper.
- Place butter in a large mixing bowl and heat in the microwave on a medium to high heat until melted. Stop the microwave every 15 to 20 seconds and give the butter a stir to avoid any burning and to aid the melting process.
- Add light brown sugar and caster sugar to the mixing bowl and stir into the melted butter.
- Add an egg and vanilla to the mixing bowl and mix together until combined.
- Then pour plain flour, bicarbonate of soda and salt into the mixing bowl and mix together until the cookie dough has formed.
- Add chocolate chips and crushed mini eggs into the cookie batter and mix together until evenly distributed.
- With a teaspoon or cookie scoop, scoop the cookie dough and roll it into a ball using the palms off your hands. Then place on a baking tray and leave a gap between each ball. Your hands will get messy as the cookie dough is quite sticky!
- Place in the freezer for 30 minutes and preheat your oven to 180°C (gas mark 4, 350°F) during this time.
- Bake in the oven for 10 to 13 minutes and leave to cool down once baked.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leave a Reply