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    Home | Recipes | Cookies

    Mini Egg Cookies

    Feb 13, 2022 by Lou Carruthers | This post may contain affiliate links.

    26 shares
    Mini Egg Cookies - Pin

    Thick, soft and packed full of chocolate, these Mini Egg cookies are what Easter baking is all about. With brown sugar cookie dough, white chocolate chunks and everyone's favourite Easter treat, Mini Eggs, the first bite will take you to cookie heaven. Don't forget to grab Mini Eggs while you can for all year round baking!

    Jump to Recipe
    Close up of a cookie topped with white chocolate chunks and mini eggs on a baking sheet

    Before we get stuck into all the information and recipe for these cookies. I need to let you know that they are seriously good and once you've eaten one, the second one follows and then the third, and so on...

    So, you've been warned, lol!

    Easter changes every year and this year it's later than normal but that hasn't stopped everyone's favourite Easter treats, Mini Eggs, appearing in the shops as soon as possible after Christmas.

    The good news is, that you can grab Mini Eggs early and get practising and munching your way through batches of these cookies ready for the Easter Bunny's arrival.

    And if you get bored of these cookies, you can always go ahead and stuff them into my other favourite Easter bakes, my Mini Eggs Brownie Tart or these mini Easter cupcakes!

    But trust me you won't... in fact you'll love them and here's why...

    • Mini Egg overload, whole ones and crushed ones, inside and out
    • Brown sugar cookie dough for the perfect cookie softness
    • White chocolate chunks for pockets of extra melted sweetness
    • Chilled overnight giving you the ultimate cookie thickness and spread

    Just look at them... How perfect are they and did I tell you have seriously good they were?

    Keep on reading for all the super top tips for making these beauties...

    Cookie dough balls stuffed with chocolate on a lined cookie sheet
    Table of Contents
    • Ingredients
    • Equipment
    • How to make Mini Egg Cookies
    • Tips for success
    • FAQs about Mini Egg cookies
    • More Easter recipes to try
    • Recipe
    Mini Egg Cookies - Featured

    Recipe overview

    Skill: Beginner
    Taste: Soft, thick and chocolately
    Pros: Easily to split or double the recipe
    Cons: Chilling overnight, but it's worth it

    Ingredients

    Check out my shopping list for ingredients and equipment

    The main ingredient for these cookies that you'll need to track down are the Mini Eggs, and if you're like me as soon as they start hitting the shelves you've stock piled enough to get you through to the following Easter.

    So we know we need Mini Eggs, here's everything else you'll need to make these Easter treats...

    • Mini Eggs - For me it's got to be the original Cadbury's ones, but there are lots of alternatives out there. Aldi do their own version, you can get kilo bags, and M&Ms, Smarties and Milky Bar all do a version. Which ever ones you choose, make sure they have the outer shell to prevent the chocolate from just melting into the cookie
    • Dark Brown Sugar - I use a mix of dark brown and white caster sugar; the mix perfectly balances the caramel flavour of the brown sugar so it tastes amazing with the chocolate. The brown sugar also gives these cookies that soft and slightly chewy texture
    • Caster Sugar or Superfine Sugar
    • Unsalted Butter - Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
    • Egg - Make sure your egg is at room temperature before adding into the cookie dough
    • Vanilla Extract
    • Plain Flour or All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • Cornflour - This works with the dark brown sugar for that perfect cookie texture
    • White Chocolate Chunks

    Recommended ingredients

    Whitworth Dark Brown Sugar

    Dark Brown Sugar ➝

    Mini Eggs

    Mini Eggs ➝

    Callebaut White Chocolate Chips

    White Choc Chunks ➝

    CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can't guarantee the accuracy. For best baking results, I recommend using digital kitchen scales and weighing the ingredients.

    Equipment

    All you need are a few simple tools to make these cookies; in fact you can even make them by hand if you don't have a mixer. These are the tools I use to make them...

    • Large Mixing Bowl
    • Handheld Mixer or Stand Mixer
    • Rubber Spatula
    • Cookie Sheet
    • Baking Parchment
    • Cookie Dough Scoop
    • Large Round Pastry Cutter - The secret to perfectly round cookies

    I like to use a stand mixer for ease; but if you don't have one I recommend a handheld mixer and a large mixing bowl.

    Cookie Sheet

    Cookie Sheet ➝

    Cookie Dough Scoop ➝

    Smooth Round Pastry Cutters

    Pastry Cutter ➝

    Twelve baked cookies topped with white chocolate chunks and mini eggs on a baking sheet

    How to make Mini Egg Cookies

    Full measurements and instructions can be found on the recipe card

    This is a classic cookie dough recipe and it's really easy to whip up a batch in no time at all. Here's what you need to do....

    Making the cookie dough

    • Cream the butter and sugar together for at least 3-4 minutes - You're looking for a smooth and creamy mixture that's pale in colour. You can use a handheld mixer or stand mixer
    • Add the egg and vanilla then beat the mixture again - Make sure you beat the egg in well, so it is well combined. It might look like the mixture splits to start, but keep going and everything will come together
    • Sieve together the plain flour, baking powder, baking soda and cornstarch - This helps aerate the flour and makes sure the ingredients are well distributed
    • Fold in the flour mixture - Bring everything together with a spatula until you have a smooth cookie dough. Make sure you have no pockets of flour in the mixture
    • Fold through the crushed Mini Eggs and white chocolate chunks - Fold again and get a good distribution through the cookie dough. Save about ⅓ of the Mini Eggs and chocolate chunks to add during the baking
    • Scoop the mixture into dough balls - Place the dough balls on a lined cookie sheet, making sure they have plenty of space around them to allow them to spread
    • Chill the cookie dough balls in the fridge before baking

    TOP TIP: Chill the cookie dough overnight in the fridge and bake from chilled for the perfect thickness and spread as the cookies bake.

    Baking the cookies

    Depending on your cookie sheet size you may need to bake the cookies in batches.

    • Bake for 10 minutes at 180C/ 350F
    • Quickly take the cookies from the oven and scatter over more crushed Mini Eggs and white chocolate chunks - you might need to push them in slightly
    • Bake for a further 2-3 minutes until golden
    • Leave the cookies to cool on the cookie sheet before lifting onto a wire rack
    Close up of a cookie topped with white chocolate chunks and mini eggs on a baking sheet

    Tips for success

    These Mini Egg cookies are so easy to make, but everyone's looking for that perfect cookie. Here's my top tips for getting them spot on every time...

    • Make sure to cream the butter and sugar well - This is key to that perfect cookie texture. Whisk the butter and sugar for at least 3-4 minutes allowing the butter to become really soft. If you don't cream for long enough, the butter won't mix well and you'll end up with tougher cookies
    • Bash the Mini Eggs with a rolling pin - There's no easy way to do this, so stick the Mini Eggs in a freezer bag and crush them with a rolling pin - you'll get interesting shaped pieces to add into your cookies
    • Weigh out your cookie dough balls - This helps make sure that all your cookies are the same size. For this recipe, I weigh mine to between 45-50 grams
    • Chill the cookie dough overnight in the fridge - I know you'll want to bake these as soon as possible, and you can if you're after a thinner cookie. But for the perfect soft and thick texture, an overnight chill is best
    • Leave the cookies to cool before lifting on to a wire cooling rack - Oven-fresh cookies are very soft, so leave them 5 minutes on the baking sheet before moving to the cooling rack. This gives them chance to firm up making them easier to move
    • Use a large pastry cutter to get perfectly round cookies - While the cookies are still warm from the oven, place the pastry cutter over the cookies and gently move it in a circular motion around the sides of the cookies. You'll end up with perfectly smooth and round cookie edges
    Stack of cookies with a small bottle of milk and a red and white stripped straw

    FAQs about Mini Egg cookies

    How many cookies does this recipe make?

    This will depend on what size you make the cookie dough balls. I weigh mine to be between 45-50 grams and this makes 12 cookies. You can easy double the recipe if you need a larger batch.

    How should I store the cookies?

    Once the cookies are cooled they should be keep in an air-tight container at room temperature.

    How long will the cookies keep for?

    They are best eaten as soon as possible but they will keep for up to 5 days, in an air-tight container. They're also great eaten while they're still slightly warm and soft in the centre.

    Can I freeze the cookie dough?

    Yes you can! The easiest way is to scoop the cookie dough into dough balls and freeze them on a baking tray. When they're frozen, pop them in a Ziploc bag and keep in the freezer. When you're ready to bake them, pop them on a lined baking sheet and bake in the oven to bake - you might need to add a few extra minutes baking time. Alternatively, form the dough in a log shape and wrap well in cling-film; you can then slice off cookie rounds and bake from frozen.

    Hand holding a mini egg cookie with a bite taken out

    More Easter recipes to try

    If you liked these mini egg cookies here are some other easy Easter desserts that I think you’d enjoy...

    • Mini Egg Milkshake
    • Mini Egg Brownie Tart
    • Easter Egg Cheesecake
    • Creme Egg Cake

    Did you make this recipe?
    Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Instagram, Facebook or Pinterest?

    Recipe

    Mini Egg Cookies - Featured

    Mini Egg Cookies

    5 from 1 vote
    Servings: 12 cookies
    Thick, soft and packed full of chocolate, these Mini Egg cookies are what Easter baking is all about. With brown sugar cookie dough, white chocolate chunks and Mini Eggs, they're cookie heaven.
    Author: Lou Carruthers
    Print Recipe Save Recipe Recipe Saved Pin Recipe
    Prep Time 10 mins
    Cook Time 13 mins
    Chilling Time 6 hrs
    Total Time 23 mins

    Ingredients
     

    • 120 g Butter Unsalted
    • 60 g Soft Dark Brown Sugar
    • 40 g Caster Sugar or Superfine Sugar
    • 1 Egg Medium
    • ½ teaspoon Vanilla Extract
    • 150 g Plain Flour or All Purpose Flour
    • ½ teaspoon Baking Powder
    • ½ teaspoon Baking soda or Bicarb of Soda
    • ½ teaspoon Cornflour or Cornstarch
    • 200 g Mini Eggs Crushed
    • 75 g White Chocolate Chunks
    Prevent your screen from going dark

    Instructions
     

    • To make the cookie dough - In a large mixing bowl, add the butter, dark brown sugar and caster sugar and cream everything together, using a hand held mixer, for about 3-4 minutes. The mixture should be smooth, creamy and pale in colour. Alternatively, use a stand mixer with the paddle attachment.
      120 g Butter, 60 g Soft Dark Brown Sugar, 40 g Caster Sugar
    • Add the egg and vanilla extract to the mixture, and beat again until well combined.
      1 Egg, ½ teaspoon Vanilla Extract
    • Sieve together the plain flour, baking powder, baking soda and cornflour and add into the mixture. Gently fold everything together with a rubber spatula until you have a thick cookie dough mixture.
      150 g Plain Flour, ½ teaspoon Baking Powder, ½ teaspoon Baking soda, ½ teaspoon Cornflour
    • Add the crushed Mini Eggs and white chocolate chunks, saving about one-third for adding on top when baking. Fold everything together again with a rubber spatula until you have an even distribution.
      200 g Mini Eggs, 75 g White Chocolate Chunks
    • Use an ice cream scoop or cookie dough scoop to divide the cookie dough into balls. Use a kitchen scale to make sure the dough balls are approximately the same weight; between 45-50 grams each.
    • Place the cookie dough balls on a lined baking sheet and place in the fridge to chill overnight or for at least 6 hours.
    • To bake the cookies - Preheat the oven to 180C/350F and line two cookie sheets with baking parchment or silicone baking mats.
    • Place the dough balls onto the lined baking sheets, leaving about 2 inches between the balls to allow them to spread when baking. You might need to bake the cookies in several batches. If so, leave any unbaked cookie dough balls in the fridge until you're ready to bake them.
    • Bake the cookies for 10 minutes, then quickly remove them from the oven and sprinkle over the rest of the crushed Mini Eggs and white chocolate chunks. You might need to push the extras into the top of the cookies to hold them in place.
    • Bake the cookies for a further 2-3 minutes until they are golden in colour.
    • Allow the cookies to cool on the cookie sheet for 5 minutes transferring to a wire cooling rack to finish cooling; then enjoy!

    Notes

    How many cookies does this recipe make?
    This will depend on what size you make the cookie dough balls. I weigh mine to be between 45-50 grams and this makes 12 cookies. You can easy double the recipe if you need a larger batch.
    How should I store the cookies?
    Once the cookies are cooled they should be keep in an air-tight container at room temperature.
    How long will the cookies keep for?
    They are best eaten as soon as possible but they will keep for up to 5 days, in an air-tight container. They're also great eaten while they're still slightly warm and soft in the centre.
    Can I freeze the cookie dough?
    Yes you can! The easiest way is to scoop the cookie dough into dough balls and freeze them on a baking tray. When they're frozen, pop them in a Ziploc bag and keep in the freezer. When you're ready to bake them, pop them on a lined baking sheet and bake in the oven to bake - you might need to add a few extra minutes baking time. Alternatively, form the dough in a log shape and wrap well in cling-film; you can then slice off cookie rounds and bake from frozen.

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    Nutrition

    Serving: 1 CookieCalories: 273kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 141mgPotassium: 63mgFiber: 1gSugar: 22gVitamin A: 309IUVitamin C: 1mgCalcium: 50mgIron: 1mg

    Disclaimer

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    Did you make this recipe? Mention @crumbscorkscrews or tag #crumbscorkscrews!

    Copyright © 2022 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.

    26 shares

    Reader Interactions

    Comments

    1. Carol White

      February 17, 2022 at 8:46 pm

      5 stars
      These are amazing. They are the perfect cookie. I doubled the recipe to make a larger batch and added extra mini eggs on top. Thank you Lou for the recipe. Will definitely be making these every Easter.

      Reply
      • Lou Carruthers

        February 27, 2022 at 6:44 pm

        Thanks for you comment Carol, I'm so glad that you enjoyed the recipe. They're one of my favourite cookies.

        Thanks
        Lou

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