Whenever I make these Mini Egg cookies, my kids always fight over the leftover cookie dough. It’s a rite of passage when making cookies, wouldn’t you agree? And, while this Mini Egg cookies recipe is perfect when you want to celebrate Easter and make some homemade treats, I’ll be honest, these can be made at any time of the year. In fact, I’d encourage you to make these whenever you fancy a gooey, chocolatey cookie that is indulgent, delicious and incredibly moreish.
How to make mini egg cookies
This recipe for Easter cookies is so easy. The hardest part is waiting for the cookie dough to chill in the freezer or the fridge before baking. But once in the oven, these Mini Egg cookies only take 12 minutes to bake in a preheated oven.
Firstly, you need to get your ingredients – and there are two types of sugar in these cookies. The combination of soft brown sugar and caster sugar gives them a sweet caramel depth of flavour. I also like to melt the butter, as in the UK, it’s very hard to get soft butter due to our cooler temperatures.
I use an electric mixer to beat together the melted butter and sugar, to get a light and fluffy texture. It’s then a case of adding one egg, vanilla essence, then beating until smooth again.
Then add the flour, baking powder, and bicarbonate of soda, before adding the Mini Eggs and chocolate chips. Both these elements ensure that the cookies rise, and are gooey in texture rather than crispy and crunchy [the way I prefer my cookies]. The dough will be stiff now, so it will be easy for you to form cookie dough balls. I find it’s easier to scoop a heaped tablespoon of cookie dough then roll them in my hands. Don’t worry if you think the dough is too soft, as you will be chilling it shortly.
Pop the dough balls in the freezer or the fridge before baking in a preheated oven of 180c for 12 minutes. You’ll know when they’re done as they’ve spread out, and they’ve become golden. It really is that simple – and it’s such a great and fun recipe to bake with kids.
Can I use other chocolate eggs?
Absolutely! There are so many gorgeous chocolate eggs out there – some of my favourites include:
However, the basic cookie dough mix of this recipe can be adorned with anything you like. If you just want chocolate chips, just add those, or a mix of dark or milk chocolate or even white chocolate. You could add chocolate buttons, or even popping candy. If you wanted to, you could even add chopped walnuts or raisins. The choice is endless – happy experimenting!
Will these Mini Egg cookies keep well?
While they are best eaten freshly baked, even we would struggle to eat all of these in one sitting. You can put these Easter cookies in an airtight container and they will last for 3-4 days.
Other baking ideas for Easter
Don’t just make cookies – check out these amazing Easter treat recipes, too.
Nutella fudge with chocolate eggs
Mini Egg chocolate fridge cake [tiffin cake]
Easy Easter Mini Egg cookies
- 300 g of plain flour
- 120 g of unsalted butter melted
- 200 g of light brown sugar
- 100 g of caster sugar
- 1 large egg
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
- 80 g of milk chocolate chips
- 180 g of Cadbury’s Mini Eggs extra for decorating
- Melt the butter in a jug or bowl in the microwave in 10 seconds bursts. Use a cover as it will splutter.
- Carefully chop half the Mini Eggs into pieces, and leave the other half whole.
- In a large mixing bowl using a hand mixer or cake mixer, beat the melted butter, brown sugar, and caster sugar until light and fluffy – around 5 minutes.
- Add the egg and vanilla essence and continue mixing until smooth.
- Then add the flour, bicarbonate of soda, baking powder, and salt. Mix well to form a cookie dough. It will be quite stiff now.
- Add the Mini Eggs and chocolate chips and mix thoroughly so they are evenly distributed throughout the dough.
- Using a tablespoon, scoop the cookie dough out and using your hands, gently form uniform balls.
- Put them on a flat baking tray and pop them in the freezer for 20 minutes or in the fridge for an hour until they firm up.
- Preheat the oven to 180c.
- Once the dough is chilled, space the balls evenly put on a lined baking tray. You may need to do these in batches as the cookies will spread out quite a lot. So try not to put them too close together or they will join.
- Bake for 12 minutes until they’re slightly golden and take them out of the oven. Let the cookies cool and harden slightly, before carefully transferring them to a wire rack to cool completely.
- Serve and enjoy!