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!
Lou’s recipe overview
SKILL: Beginner
TASTE: Soft, thick and chocolately with a hint of caramel
PROS: Easy to split or double the recipe
CONS: Chilling overnight, but it’s worth it
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…
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
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 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.
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 1/3 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
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
FAQs about Mini Egg cookies
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.
Once the cookies are cooled they should be keep in an air-tight container at room temperature.
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.
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.
More Easter recipes to try
If you liked these mini egg cookies here are some other recipes that I think you’d enjoy…
Mini Egg Cookies
Ingredients
- 120 g Butter Unsalted
- 60 g Soft Dark Brown Sugar
- 40 g Caster Sugar or Superfine Sugar
- 1 Eggs Medium
- 1/2 tsp Vanilla Extract
- 150 g Plain Flour or All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking soda or Bicarb of Soda
- 1/2 tsp Cornflour or Cornstarch
- 200 g Mini Eggs Crushed
- 75 g White Chocolate Chunks
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 Eggs, 1/2 tsp 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, 1/2 tsp Baking Powder, 1/2 tsp Baking soda, 1/2 tsp 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
Nutrition
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.
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.
Thanks for you comment Carol, I’m so glad that you enjoyed the recipe. They’re one of my favourite cookies.
Thanks
Lou