easter mini egg cookies

Easter Mini Egg Cookies

Easter Mini Egg Cookies. Chewy cookies with a beautiful crust? Check. Gooey and melty chocolate chips? Check. Delicious mini eggs? Check.

What more could you want?? 😇

A chocolate lovers dream!

With Easter around the corner, all sorts of Easter-themed delights are surfacing in the shops at the moment. From chocolate to DIY crafts, the range of beautiful pastel colours everything comes in never fails to get me dreaming of spring and warmer weather.

And the chocolate! It’s like heaven for me, all the different flavours and options. And Easter egg hunts too! Such fun!!

However, as much as I can continually eat chocolate on tap, sometimes having a little bit of variety is good too! So when we have plenty of Cadbury’s Mini Eggs in, I’ll often whip up some Mini Egg Cookies for a change. They’re always welcome in our home!

Of course, it wouldn’t be me if I didn’t have other Easter-themed creations too! My Enchanted Egg Cupcakes are to die for, and my Hot Cross Cookies will give you all the yum of hot cross buns in a cookie!

How to make Mini Egg Cookies

These cookies really don’t take too long to put together, that bit comes together within 10 minutes! To make them, just beat your butter and sugars together, mix in vanilla and stir through chocolate chips and most of the Mini Eggs. Sift in your dry ingredients, mixing them together, then add your egg and mix until just starting to clump together. Form into cookie balls and freeze before baking, then leave to cool completely on the baking sheet before you enjoy. Job done!

The part I get impatient with is the chilling time, as they need to freeze for at least 30 minutes before you bake them. So, naturally, I have a solution: I make extra cookie mixture and freeze, as per the recipe, then I transfer the frozen cookie balls into a Tupperware tub and pop back in my freezer.

And hey presto! I have cookie dough waiting to be baked whenever the fancy takes me! Freshly baked cookies in half an hour anyone?? 😊

There you have it! My Easter mini egg cookies!

Happy baking everyone! 😊

Recommended equipment and ingredients I used *
Mixing bowlElectric hand mixer
Weighing scaleSieve
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Egg Cookies

5 from 2 votes
Recipe by movers & bakers Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

40

minutes
Baking time

10

minutes
Total time

50

minutes

Delicious Easter mini egg cookie treats!

Ingredients

  • 120 g (½ cup + 1 tbsp) unsalted butter, at room temperature

  • 100 g (½ cup) soft brown sugar

  • 50 g (¼ cup) caster sugar

  • 1 tsp vanilla

  • 215 g (1¼ cups + 1 tbsp) plain (all purpose) flour

  • 2 tsp cornflour (cornstarch)

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ½ tsp salt

  • 100 g (½ cup + 1 tbsp) chocolate chips (I used dark)

  • 150 g mini eggs, roughly chopped

  • 1 lge egg, beaten

Directions

  • Line a baking sheet with parchment and set aside. Beat your butter and sugars together until completely combined. Add in vanilla and mix again.
  • Tip in the chocolate chips and about 100g of your chopped mini eggs, stirring. Sift in your dry ingredients: flour, cornflour, baking powder, bicarb and salt. Mix until evenly combined. Add in beaten egg and mix until just starting to clump together.
  • Split your mixture into eight, or weigh out each cookie at about 100g. Gently push the dough together until just holding together. Place your cookie balls on your baking sheet, stud with the remaining mini eggs and place in the freezer. Chill for at least 30 minutes.
  • Fifteen minutes before you’re ready to bake, preheat your oven to 200C/400F and line (another) baking sheet with parchment. When your oven is hot, pop your cookies on your prepared sheet (I get 4 to a sheet, to allow for spreading), and bake for 10 minutes until the cookies have just started to crack in the middle. Remove from the oven and leave on the baking sheet to cool for at least 30 minutes. Enjoy!

Recipe Video

Notes

  • You want to squeeze your dough together as little as possible before freezing, as this will help you get beautiful thick cookies, not flatter ones.
  • Your oven is hotter here than with most other cookies. Again, the higher temperature cooks the outside of the cookie quickly, forming a lovely crust, but keeps the middle of the cookie soft and chewy.
  • When you first take your cookies out of the oven they will be VERY soft. The firm up as they cool, but they will continue to cook from the heat of your baking sheet, hence it’s really important to leave them on there to come to room temperature. Don’t be tempted to move them, you won’t get the lovely chewy cookies you want!

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