Stash away a couple of packest of mini eggs to make these gorgeous 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!
prefer a traybake? Try this mini egg blondie recipe!
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?
Giant chocolate chunk cookie cake with Galaxy golden eggs
Cadbury creme egg chocolate brownie cookies
No bake chocolate Easter fridge cake
Want to see more cookie recipes?
Soft and chewy chocolate chip cookies
White chocolate, orange and cranberry cookies
Double chocolate Malteser cookies
White chocolate macadamia nut cookies
PIN THESE MINI EGG COOKIES FOR LATER….
Mini Egg Cookies
These Mini Egg Cookies are thick, chewy and full of milk chocolate chunks and Easter mini eggs!
Ingredients
- 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
Instructions
- 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 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,
We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://alldishes.co.uk or send us an email on [email protected]. We look forward to hearing from you!
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!