Mini egg cookies. Beautiful chewy cookies with a wonderful crispy crust. Plenty of gooey and melty chocolate chips. And lots and lots of mini eggs too. Have these Easter mini egg cookies got your attention yet?
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 with the kids 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!
What is the difference between cookies and biscuits?
Cookies are generally made from a dough that is much softer than biscuit dough. When baked, cookies tend to be softer and chunkier than biscuits, often with a bit of chewiness too which means you can almost “bend” your cookies. Biscuits on the other hand will bake much firmer and will have a more delicate texture to them meaning they can snap or be broken and not bend. Biscuits tend to be used more often when a filling is required, or if decorating with icing art, but cookies can be “stuffed” resulting in the filling being baked within the cookie itself.
Having said all this, I am well aware the word “biscuits” are used in parts of the world to also mean a tender baked dough not dissimilar to what we in the UK call “scones”. They are both made in a very similar way, but served differently.
What ingredients do I need to make these mini egg cookies?
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use butter at room temperature
- Brown sugar: for sweetness, but also chewiness, in your cookies.
- Caster sugar: for sweetness, and a little crisp, in your cookies.
- Vanilla: for delicious flavour!
- Flour: I use plain (all purpose) flour in my cookies. Other flours will result in different textures, so it’s really important to stick with plain flour.
- Cornflour/cornstarch: gives your cookies that beautiful softness in texture we all love!
- Baking powder/bicarbonate of soda: the leavening agents in this bake, to give your cookies enough lightness so they bake into chewy delights!
- Salt: enhances the flavours in your bake. You won’t taste it, I promise!
- Chocolate chips: essential, as far as I’m concerned, in any Easter themed bake! Also is wonderfully melty when warm.
- Mini eggs: the star of these cookies!
- Egg: helps with the binding and structure of the cookies.
What equipment do I need to make cookies?
- Baking tray*: to chill and then bake your cookies on. I would recommend at least couple of baking trays so you can have one for chilling you cookie dough and one for baking.
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh your ingredients out over using a volume based measuring system, as cups. Weighing out your ingredients is much more accurate than measuring by volume, and will ensure better results in your cookies, so I’d take the plunge if you haven’t already. Digital scales are now relatively inexpensive and widely available, so what are you waiting for?
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than your everyday eating spoons, and are really easy to get hold of too.
- Mixing bowl*: to mix all your ingredients together to make your cookies.
- Stand mixer*/Handheld electric mixer*: investing in a good electric mixer, whether stand mixer or hand held electric mixer, is a brilliant help with all your baking, and will make baking cookies a total breeze!
- Sieve*: to remove lumps from your dry ingredients, ensuring everything gets mixed together evenly.
- Spatula*: to help with mixing ingredients and scraping your mixing bowl down.
- Cooling rack*: to place your baking tray on when it comes out of the oven, allowing your cookies to continue baking and firm up before you enjoy them.
How to make my mini egg cookies
Cookies are one of my favourite bakes, mainly because they actually come together so quickly and easily! The hardest part is the waiting: for them to chill before baking, and then for them to set after baking. Once you get the hang of my method, cookie making will be effortless!
To make the cookies
Step 1: Line a baking tray with parchment paper and set it aside.
Step 2: In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Tip in the chocolate chips and about 100g of the chopped mini eggs and stir in.
Step 3: Sift the flour, cornflour, baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat it all together until the mixture is evenly combined. Finally, pour in the beaten egg and mix it all together until just combined and starting to form large clumps of cookie dough.
Step 4: Divide the mixture into 8 equal parts, or if you prefer to weigh it, each part should weigh around 90-95g. Gently squeeze each part of the mixture together into cookie balls, then place them on the prepared baking tray. Using the additional mini eggs set aside earlier, stud each cookie ball randomly all over. Pop the baking tray in the freezer for at least 30 minutes for the dough to firm up.
To bake the cookies
Step 1: When you are ready to bake, prepare another baking sheet with some parchment paper and preheat the oven to 200C/400F. Place the cookies spaced apart on the tray to allow for spreading during baking. I get four to a tray for when I am baking these cookies.
Step 2: Place the tray in the hot oven and bake the cookies for 10-12 minutes until the cookies have little cracks on top all the way to the middle and the edges are firm and lightly crisp. Remove from the oven and place the tray on a cooling rack, leaving the cookies on the baking tray to cool for at least 20 minutes. The cookies will be thick and soft when fresh from the oven, but will firm up as they cool. Enjoy!
Cookies FAQ
There are several factors that can affect your cookies and how they turn out. Whilst I will try to answer as many questions as I can, I’m bound to miss some, so please ask away in the comments below!
Why should I use cornflour (cornstarch) in my cookies?
Cornflour, or cornstarch, gives your cookies a soft consistency that just flour alone doesn’t achieve. It also helps keep your cookies thick when baked. You can swap it out for the same amount of flour if you wish, but you’ll love the result of it in your cookies!
How do I make chewy cookies?
I have found I prefer a mix of white and brown sugar in my cookies. The white sugar adds to the crispy outside of the cookies. But it’s the brown sugar that is key for a wonderfully chewy cookie. The reason for this is molasses in brown sugar. Molasses helps retain more moisture in the cookies, making them thicker, softer and deliciously chewier!
Can I use oil instead of butter in my cookies?
Oil and butter are unfortunately not interchangeable in my cookie recipes. This is because oil has a lower melting temperature to butter. The result is they will spread more when baking, even after chilling, so you won’t have the same final results.
What if my cookie dough is too soft?
If your cookie dough feels too soft, chill your dough for 10-15 minutes longer before separating into balls. Keep in mind if you didn’t use block butter in your cookies, they will remain soft and not firm up. I always use block butter, not oil or the kind that’s spreadable from a tub, in my cookies. Using butter should result in your cookies really firming up in the fridge/freezer no problem, and holding their shape when baked.
How do I know if my cookies are done?
Your cookies are done if the edges are lightly golden and the little cracks on top have found their way to the middle of the cookie. Remove them from the oven, but keep them on the baking tray! They will continue to bake in the residual heat from within the cookie and the baking tray. Leaving them on the tray to cool and firm up is super important for beautiful chewy cookies.
Why did my cookies come out flat?
In my recipes, I chill my cookie dough before baking my cookies. This allows the butter in the dough to firm up, which helps the cookie hold its chunky shape when baked instead of spreading. A good guide is this: the warmer your cookie dough is when you put it in the oven, the thinner and flatter your cookies will be once baked.
Why are my cookies cakey?
There are several reasons why your cookies might have turned out cakey. The most common reason is down to the flour in the recipe. Measuring out too much flour (especially if using volume measures rather than weigh/mass) can result in drier or cakier cookies. It could also be that there was too much egg in your cookie mixture. Eggs can act as a leavening agent and give your cookies more rise than desired, making them cakey.
Why are my cookies crumbly?
Again, there are many reasons your cookies turned out crumbly, but two highly likely culprits. It could be that they were baked too long, and so have dried out. Or alternatively, it might be that too much flour was used when making the cookie dough, hence leading to drier cookies.
How long will these cookies keep? And how should I store them?
These mini egg cookies are at their best if devoured within 2-3 days from baking, if they last that long! To store, keep in an airtight container away from direct sunlight in a cool place.
Can I freeze these cookies?
Yes, absolutely! Keep reading for how to freeze both unbaked and baked cookies.
For unbaked cookies, freeze the cookie dough in individual cookie balls for a couple of hours until really firm. Once frozen, transfer them into a lidded container suitable for the freezer. These dough balls will keep for two months in the freezer.
For baked cookies, make sure they’re fully cool, then wrap individually tightly in cling film and place in a lidded container before freezing.
How do I thaw my cookies?
If you froze the cookies as unbaked cookie dough, simply remove the frozen cookies and place them on a lined baking tray. Remember to leave about 2 inches around each cookie for them to spread as they bake. Pop them in the preheated oven straight from frozen, and bake, adding a couple of minutes extra to the baking time.
If you baked the mini egg cookies before freezing, you can just defrost them fully at room temperature and enjoy! However, if you want to get the crunchy edges and soft middle, you might like to reheat them. Simply pop them on a cookie sheet (no need to spread out too much, you’re just heating them up again) and reheat in the oven at 180C/350F for about 3-5 minutes, then leave on a cooling rack for a few minutes before enjoying.
Additional tips for making this mini egg cookies recipe
- Ensure the butter used is at room temperature. For no other reason than it will make it soooo much easier to beat it together with the sugars at the start of this recipe!
- This mini egg chocolate chip cookies recipe easy can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
- Adding your egg in the final step is the most important: don’t beat it too much! You want to mix it in so it’s combined but not beaten to add any additional air into the mixture. The chewy density of these cookies comes from your ingredients being just combined, that’s it!
- Should you wish to flatten the cookie dough balls, do so (but only slightly) once assembled and rolled but before chilling. This will make it easier than trying to do it once the cookies balls have been chilled and firmed up. However, I find they bake up beautifully with absolutely no need to flatten them, so this step is not really necessary.
- When you first take the cookies out of the oven they will be VERY soft. The firm up as they cool, but they will continue to cook from the residual heat of the 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!
- For perfectly round baked cookies, do the cookie scoot! Quite simply, as soon as the cookies are out of the oven, use an upturned glass or round cutter to encompass each cookie and gently swirl around the edges. This will smooth off the edges of each one, making them more rounded again.
Troubleshooting
Made these Cadbury mini egg cookies? I would absolutely love to see them! Please share your bakes with me over on Instagram @movers_bakers as there is honestly nothing that makes me happier than seeing your results using my recipes! And if you loved this recipe, please do leave a rating and a comment below, thanks! Happy Easter baking!
More Easter recipes for you to enjoy
Don’t forget too to check out these other delicious Easter recipes on my blog:
Mini egg cupcakes: the perfect balance of rich chocolatey cupcakes, a soft and light vanilla buttercream ruffle, and delicious mini eggs. If you’re looking for an Easter themed cupcake that everyone will enjoy, look no further: you’ve found it!
Galaxy enchanted egg cupcakes: pure Easter chocolate heaven! Moist chocolate cupcakes, rich caramel filling, a beautiful chocolate buttercream swirl and enchanted eggs to top it all off. Stunning!
Hot cross cookies: if you’re a fan of hot cross buns, but fancy a change, I have the answer: hot cross cookies! Gorgeous, chewy cookies packed with all the warming delicious flavours of hot cross buns, these cookies are sure to delight everyone who tries them!
Thank you so much for joining me for this one, friends! I truly hope these mini egg cookies bring much joy and squeals of delight to your Easter bunnies (big and small!) too. As always, happy baking! x
Recommended equipment and ingredients I used *
| Baking sheet | Digital kitchen scales |
| Measuring spoons | Mixing bowl |
| Stand mixer/Handheld electric mixer | Sieve |
| Spatula | Cooling rack |
Mini Egg Cookies
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)
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 100 g (½ cup + 1 tbsp) chocolate chips (I used dark)
- 150 g mini eggs, roughly chopped
- 1 large egg, beaten
Equipment
- 2-3 Baking sheets
- 1 Digital kitchen scales
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Stand mixer/handheld electric mixer
- 1 Sieve
- 1 Spatula
- 1 Cooling rack
Instructions
To make the cookies
- Line a baking tray with parchment paper and set it aside.
- In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Tip in the chocolate chips and about 100g of the chopped mini eggs and stir in.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, 100 g (½ cup + 1 tbsp) chocolate chips (I used dark), 150 g mini eggs, roughly chopped
- Sift the flour, cornflour, baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat it all together until the mixture is evenly combined. Finally, pour in the beaten egg and mix it all together until just combined and starting to form large clumps of cookie dough.215 g (1¼ cups + 1 tbsp) plain (all purpose) flour, 2 tsp cornflour (cornstarch), 0.5 tsp baking powder, 0.5 tsp bicarbonate of soda (baking soda), 0.5 tsp salt, 1 large egg, beaten
- Divide the mixture into 8 equal parts, or if you prefer to weigh it, each part should weigh around 90-95g. Gently squeeze each part of the mixture together into cookie balls, then place them on the prepared baking tray. Using the additional mini eggs set aside earlier, stud each cookie ball randomly all over. Pop the baking tray in the freezer for at least 30 minutes for the dough to firm up.150 g mini eggs, roughly chopped
To bake the cookies
- When you are ready to bake, prepare another baking sheet with some parchment paper and preheat the oven to 200C/400F. Place the cookies spaced apart on the tray to allow for spreading during baking. I get four to a tray for when I am baking these cookies.
- Place the tray in the hot oven and bake the cookies for 10-12 minutes until the cookies have little cracks on top all the way to the middle and the edges are firm and lightly crisp. Remove from the oven and place the tray on a cooling rack, leaving the cookies on the baking tray to cool for at least 20 minutes. The cookies will be thick and soft when fresh from the oven, but will firm up as they cool. Enjoy!
Video
Notes
- Ensure the butter used is at room temperature. For no other reason than it will make it soooo much easier to beat it together with the sugars at the start of this recipe!
- This mini egg chocolate chip cookies recipe easy can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
- Adding your egg in the final step is the most important: don’t beat it too much! You want to mix it in so it’s combined but not beaten to add any additional air into the mixture. The chewy density of these cookies comes from your ingredients being just combined, that’s it!
- Should you wish to flatten the cookie dough balls, do so (but only slightly) once assembled and rolled but before chilling. This will make it easier than trying to do it once the cookies balls have been chilled and firmed up. However, I find they bake up beautifully with absolutely no need to flatten them, so this step is not really necessary.
- When you first take the cookies out of the oven they will be VERY soft. The firm up as they cool, but they will continue to cook from the residual heat of the 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!
- For perfectly round baked cookies, do the cookie scoot! Quite simply, as soon as the cookies are out of the oven, use an upturned glass or round cutter to encompass each cookie and gently swirl around the edges. This will smooth off the edges of each one, making them more rounded again.
These are soooo delicious! Very moreish and easy to make if you follow all of Andrea’s tips. I enjoy Andrea’s recipes as a novice baker as I feel that I learn new skills and tricks for each one I try.
Frances, you’re so kind, I’m so glad to have you here! Really pleased you find my tips helpful too! Thanks so much for leaving a comment 🤩
This is just the recipe I was looking for, perfect cookies! Just baked them this afternoon, crispy on the outside, chewy in the middle and crunch from the mini eggs. 😋 I’ve followed so many cookie recipes and this is the first time it’s actually worked 😄 I’ll be saving this recipe for next time. I made them slightly smaller 60g for each ball.
Perfect cookies, that’s quite a compliment, thank you so much!! What’s next on your baking list? 😊
Awesome cookies! Maybe best I’ve ever made
Wow, what an amazing compliment, thank you so much! I’m so delighted to know you loved them! 😊
They’re just so delicious, crispy on the outside and chewy in the middle. And so easy to make! They will definitely be a go to cookie in future, love them. Thanks Andrea ❤️