Mini egg cookies – soft, thick, chewy cookies with lots of chocolate chunks and Easter mini eggs!
What’s your favourite Easter sweet? Mine has to be without a doubt 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!
I haven’t altered the recipe very much. I tried a thinner, flatter version without the oats, but they weren’t as well received with my taste testers. The cookie recipe is based on my leftover Easter chocolate cookies.
They are thick, chewy and contain a good amount of heart heathly oats.The oats definitely make a chunkier, chewier cookie – they are quite…robust. The kind of cookies you could take with you on a long walk to give you a burst of energy!
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.
HOW LONG WILL THESE MINI EGG COOKIES KEEP FOR?
The cookies will keep well in a 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. 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 RECIPES?
Want to see more cookie recipes?
PIN THESE MINI EGG COOKIES FOR LATER….
- 175 g soft butter
- 150 g soft brown sugar
- 120 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 170 g rolled oats
- 185 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda, baking soda
- 150 g Milk chocolate chips or chunks
- 2 90 g packets mini eggs, candy eggs
- Cream the butter and sugars until light and fluffy, about 1 minute. Beat in the egg and vanilla and mix until smooth.
- Stir together the oats, flour, baking powder & bicarbonate of soda in a separate bowl. Stir the dry ingredients into the batter until combined and no pockets of flour are visible.
- Heap tablespoons of the mixture onto lined baking sheets. (I shape the dough into balls using my hands). Leave 2 inches between each ball of dough to allow room for spreading. Flatten the pieces of dough slightly then press a few mini eggs on top.
- Bake until the cookies are light golden brown, 12 to 15 minutes.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 InformationYield 16 Serving Size 1
Amount Per Serving Calories 344Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 186mgCarbohydrates 46gFiber 2gSugar 28gProtein 5g