Are mini egg cookies the ultimate Easter cookie? I think so! Stash away a few packets of mini eggs to make this gorgeous Mini egg cookie recipe – soft, thick, chewy vanilla cookies with lots of chocolate chunks and Easter mini eggs!
What’s your favourite Easter sweet? Mine has to be without a doubt Cadbury mini eggs. I’m not a huge chocolate person these days, but those things are addictive. Almost dangerously addictive!
I first posted these cookies way back in 2013 when I blogged maybe once every six months(!) So this post was LONG overdue a revamp!
prefer a traybake to cookies? Try this mini egg blondie recipe!
The cookie recipe is the base recipe from my Biscoff stuffed cookie recipe. It makes lovely thick, chewy cookies.
If you don’t bake them for too long, they turn out soft in the middle and chewy around the edges. My favourite type of cookie!
I’ve thrown in a bar of chopped milk chocolate which complements the mini eggs perfectly and since it’s Easter, the more chocolate the better, right? Feel free to use chocolate chips if you prefer.
ingredient list for mini egg cookies
Keep scrolling to the end of this post to find a printable recipe card with ingredient amounts and detailed instructions!
- Soft butter. unsalted butter is my first choice when making cookies so you can control the salt levels, but if I only have salted butter to hand, it’s not going to stop me from making cookies. I just add a little less salt in this case (reduce to 1/4 teaspoon.)
- Sugar. I use a mixture of soft light brown sugar and granulated (you can use caster instead) sugar for these cookies. The brown sugar adds moisture to the cookies and a lovely caramel flavour and the white sugar gives you structure and those delicious crispy edges.
- Vanilla extract. Never essence. Never, ever. I would rather skip the vanilla than use that! I love Nielsen Massey vanilla extract.
- eggs. You’ll need two large eggs here, (not extra large) at room temperature
- plain (all purpose) flour.
- baking powder and bicarbonate of soda.
- a bar of chopped milk chocolate. If you prefer dark chocolate, then please by all means use that instead.
- Mini eggs. The star ingredient of course! I usually use the widely available Cadbury mini eggs, but use whatever mini chocolate eggs you like.
step by step
step one – cream the butter and sugar. You need the butter to be quite soft so it creams properly – if it’s too hard, it just won’t work. Just one thing – your butter can be too soft! You certainly don’t want it melting into an oily puddle.
It’s easiest to cream the butter and sugar with a mixer, but you can do it by hand. It just takes a few minutes longer and if nothing else, it’s a good work out for your arms. I’m team mixer all the way. It usually takes 3-4 minutes in an electric mixer. Keep going until the mixture is soft and very creamy.
BAKING TIP Don’t forget to scrape down the bowl a couple of times with a spatula to make sure the mixture is well combined.
step two – beat in the eggs and vanilla. Now it’s time to add the eggs and vanilla extract. Add the eggs one at a time and beat well after each addition for about 30 seconds. Now stir in the vanilla.
step three – add the dry ingredients. Place the flour in a medium bowl and add the baking powder, bicarbonate of soda and salt. Stir to combine.
Now stir the flour mixture into the butter/sugar/egg mixture…..it’s starting to look like cookie dough!
Step four – add the chocolate! Finally, stir in your chopped chocolate and mini eggs, remembering to keep a packet for decorating the tops of the cookies.
BAKING TIP As you can see from the picture below, I always crush my mini eggs when making these cookies. They’re much easier to eat and I quite like the random sizes of the chopped eggs – it just makes for a more interesting cookie. To crush the eggs, simply bash the unopened packet with the end of a rolling pin.
I always keep one packet whole and “unbashed” for decorating the top of the cookies, but if you would rather use broken mini eggs for the decoration, that works too!
step five – shape the cookies. Form the cookies into balls. I weigh each ball for accuracy – 55-60g is perfect for a medium sized cookie.
If you want to go LARGE, then 80g is just right. Don’t foget they will take 2-3 minutes longer to bake.
step six – time to bake! Place the cookie dough balls on a large greased and lined baking tray, making sure they have space between them as they will spread.
Bake the cookies for 8-10 minutes for the medium sized and 10-12 minutes for large. They might take a little less or longer in your oven, so I would recommend checking them after 8 minutes.
how to tell if cookies are done
When the cookies are ready, they will still be quite soft in the middle and would almost certainly break if you attempted to remove them from the tray. Leave them for 5 minutes before carefully transferring to a wire cooling rack.
These are “soft baked” cookies with a soft, slightly gooey middle and crispy, golden edges.
step seven – decorate the tops with mini eggs. Your final step is to decorate the tops of the cookies with mini eggs as soon as you take them out of the oven. You don’t have to do this, but I think it looks really pretty and in my view, the more mini eggs the better! I lightly press a few whole mini eggs on top of each cookie while they are still hot.
If you’re worried about children eating the cookies, PLEASE break the mini eggs in half.
BAKING TIP – As soon as I remove the tray of cookies from the oven, I “bang” the tray on a firm surface. This will cause the cookie to deflate slightly, giving a “wrinkled” appearance and a chewier cookie.
do i need to chill mini egg cookie dough?
It’s not necessary to chill this cookie dough, but you absolutely can if you would rather make it in advance. The dough will keep (covered) in the fridge for up to three days. Some people strongly believe that chilling cookie dough makes a much better cookie. Why not experiment and see what you prefer?
can i freeze cookie dough?
Yes! In general, cookie dough freezes really well. It’s best to shape the cookies then freeze – saving your future self a bit of time and effort. Place the baking tray with the cookie dough balls in the freezer and freeze for at least 30 minutes. Once they are completely frozen, take them off the tray, place in freezer bags and return to the freezer. They will be good for up to three months.
And the good news is you can bake the cookies from frozen! Just add 2-3 minutes extra on to the baking time.
i can’t find cadbury mini eggs – can i use another brand?
Yes, absolutely. If you’re having difficulty locating Cadbury mini eggs, you can use any other type of mini coloured chocolate eggs. I’ve used M&M mini eggs in the past which worked really well. You can also buy mini eggs on bulk on Amazon, which I’m not sure is a good or bad thing….! But if you go for it, you can always make my no bake mini egg cheesecake!
HOW LONG WILL MINI EGG COOKIES KEEP FOR?
The cookies will keep well in an airtight container for up to 5 days. I wouldn’t count on them hanging around for that long though!
Can i freeze these cookies?
Yes, absolutely. Place the cookies in a large freezer bag (with a small piece of baking paper between each cookie) and freeze for up to 3 months.
LOOKING FOR SOME MORE EASY EASTER desserts?
Want to see more easter cookie recipes?
Mini Egg Cookies
These Mini Egg Cookies are thick, chewy and full of milk chocolate chunks and Easter mini eggs!
Ingredients
- 200g soft butter
- 150g soft brown sugar
- 120g granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 400g plain flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/2 tsp fine salt
- 150g Milk chocolate chips or chunks
- 3x90g packets mini eggs (I used M&M chocolate eggs but if you can’t find them Cadburys are fine)
Instructions
- Preheat the oven to 180C/160Fan/350F. Grease and line two large baking trays with baking paper.
- Cream the butter and sugars until light and creamy, about 3-4 minutes. Beat in the eggs and vanilla extract and mix until smooth.
- Stir together the flour, baking powder, bicarbonate of soda and salt in a separate bowl. Stir the dry ingredients into the batter until combined and no pockets of flour are visible. Fold in the chocolate chunks and two packets of the mini eggs. I smash the unopened packets with a rolling pin but leave a few whole for decorating the baked cookies.
- Place portions of the cookie dough onto the lined baking sheets. I shape the dough into balls using my hands and weigh them. 50g is perfect for medium sized cookies, or go for 80g for large! Leave 2 inches between each ball of dough to allow room for spreading (or 3 inches for large cookies) Flatten the pieces of dough slightly then press a few mini eggs on top.
- Bake until the cookies are light golden brown, 8-10 minutes for medium sized and 10-12 minutes for large. Remove from the oven, then press a few of the whole mini eggs on top for decoration. Cool cookies on sheets for five minutes, (they are pretty fragile when they just come out of the oven) and then transfer to a rack to cool completely.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 186mgCarbohydrates: 46gFiber: 2gSugar: 28gProtein: 5g
Could you please give an American grocery equivalent for digestives? Are they maybe similar to graham crackers or vanilla wafers? Thank you.
Nice way to use a part of the great amount of eggs/almonds we were given this Easter. 😉
Definitely a good way of using them up if you have loads! 🙂
I tried to do a similar cookie using left over jellybeans, but they were a big flop. Yours, on the other hand, look fantastic!… By the way, I’ve nominated you for the Super Sweet Blogging Award 🙂 http://themisfitbaker.com/2013/04/02/super-sweet-blogging-award/
I’ve got so many left over bags of mini eggs so I think that I will be using your tiffin recipe (I normally use malteasers but mini eggs will definitely be more colourful!)
Aw thank you so much, very kind of you! 🙂
Hope you like it, it’s certainly a great recipe to use use these mini eggs! 🙂
Hi,
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Kind regards,
Senka
Hi Beverly, sorry for the delay in replying – your comment ended up in my spam folder for some reason 🙁 Graham crakers are very similar to Digestives so they would be fine for this recipe 🙂
I’ve nominated you for the Liebster Award. Go to birdsongbread.wordpress.com for more information. See post “Almost Famous.”
I like the way you’ve made it in a rectangular tin so you can cut nice even fingers. Totally agree with you about mini eggs – an open bag is an empty bag!
Aren’t they addictive? It’s just as well they aren’t available all year round! 🙂
Hi Nickki, sorry to trouble you, but what size bag of mini eggs did you use for your cookie recipe please? Thank you lovely xx
Hi Francesca, I think it was a 100g bag 🙂 xxx
Thank you huni xx
[…] Mini egg cookies/mini egg tiffin […]
What can I use insted of egg ?
Hello, I’ve never tested this recipe without an egg so I can’t say for sure I’m afraid. Golden syrup, mashed banana or ground flaxseed mixed with a little water are all pretty good substitutes for an egg in baking,but without testing it myself I couldn’t say for sure. Let me know how you get on!