Mini Egg cookies should be a household staple when it comes to Easter. I mean, who doesn’t love a good chewy chocolate chip cookie, filled to the brim with Mini Eggs?! Not only is this Mini Egg cookie recipe easy to follow but it’s perfect for getting the kids involved too. (Just like my Easter chocolate cookie pizza!) Read on for everything you’ll need to create these beauties for yourself!
There’s something about Mini Eggs that’s just so addictive isn’t there? It almost pains me that, every year, the bags get smaller and more expensive! Yet still we go and buy them by the bucket load. Why? Beause they’re SO GOOOOD!! (Especially in my Mini Egg brownies recipe!)
That’s why I thought I’d try and make mine stretch a little further this year by incorporating them into a recipe. And what is a more loved treat than the humble chocolate chip cookie?? Trust me, Mini Eggs and chocolate chip cookies are a match made in heaven! You absolutely need to give them a go.
Can I buy Mini Eggs all year round?
Sadly no. They’re usually only available between February and April, then they disappear from the shelves until the following year. How do you get around this? Stock up! My favourite thing to do is wait until Easter Monday then hit the shops. There’s usually plenty being sold at a discounted rate!
How to make mini egg cookies
It really is so simple to make Mini Egg cookies. It goes something like this…
- Cream together melted butter and sugar until fluffy.
- Add egg and vanilla and mix until smooth.
- Mix in flour, bicarbonate of soda and salt until it forms a dough.
- Stir through chocolate chips and Mini Eggs.
- Scoop into balls and freeze while you preheat the oven.
- Inhale whole! (Or store in an airtight container if you’re not greedy like me!)
See? Nothing to it!
Mini Egg cookie ingredients
Here’s everything you need to know about the ingredients used in this Mini Egg cookies recipe.
- Butter – I always prefer to use unsalted as it allows for much more control with the overall salt content, and therefore flavour.
- Sugar – White sugar helps cookies to brown and become crisp on the edges where as brown sugar makes them more chewy. I like to use a combination for the best of both worlds.
- Egg – My favourite is organic free range for cruelty reasons, but whatever eggs you have at home will work just fine.
- Vanilla – Always always use a quality brand of vanilla extract. The cheap supermarket versions are pointless as you can’t taste them at all in the end product!
- Flour – The brand doesn’t matter here but make sure you use plain (all purpose) flour. Other types like self raising or strong bread flour just don’t work well in cookies.
- Bicarbonate of Soda – This leavens the cookies by neautralising the acid in the dough. Don’t switch it for baking powder as this is acidic itself and will make your cookie ‘cakey’ and not chewy.
- Salt – You can skip this if you want to but, as I use unsalted butter, I like to add a little as I believe it improves the overall flavour.
- Chocolate Chips – I like dark chocolate chips as they add a richness to cut through the sweetness of the cookies. Although any you have/prefer will work great too!
- Mini Eggs – For me, only the real deal will work in these cookies. They’ve got to be Cadburys!
Mini Egg cookie recipe tips
- Always cream the butter and sugar together until it’s very light and fluffy. At least 2-3 minutes.
- Don’t skip the freezing part. This resolidifies the butter and stops them from spreading lots in the oven. Giving you a chunkier cookie.
- All ovens vary so check your temperature and watch them while they bake! A higher temperature and shorter baking time makes for chunkier cookies wheras a lower temperature and longer baking time yields flatter crispier cookies.
- Make sure you cool your cookies completely before storing in a container. Any moisture left in them can turn those lovely crispy edges soft!
- Try to keep all your cookies roughly the same size so they bake at an even pace.
Other recipes you might like
Mini Egg Cookies Recipe
Here is what you will need to make 14-16.
(For a printer friendly version, see the recipe card at the end of this post)
- 120g (1/2 Cup + 1 tbsp) Unsalted Butter
- 165g (3/4 Cup) Light Soft Brown Sugar
- 70g (1/3 Cup) Golden Caster Sugar
- 1 Egg
- 1 tbsp Vanilla Extract
- 200g (1 + 1/2 Cups) Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 200g (7 oz) Cadbury’s Mini Eggs
- 80g (1/2 Cup) Chocolate Chips
- Small Bowl
- Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
- Small Baking Tray
- Large Baking Tray
- Cooling Rack
How to make Mini Egg cookie dough
Firstly, weigh the butter (120g | 1/2 Cup + 1 tbsp) out into a small bowl and melt in the microwave in 10 second intervals.
Next, pour the melted butter into the bowl of an electric stand mixer and add the brown sugar (165g | 3/4 Cup) and caster sugar (70g | 1/3 Cup). If you don’t have one, a large bowl with an electric hand whisk will work great too.
Then mixing slowly to start with, and increasing to a medium/high speed – cream the butter and sugars together until very light and fluffy. At least 2-3 minutes. Stop once or twice and scrape down the bowl with a spatula.
Now crack in the egg (x 1) and add the vanilla (1 tbsp) and mix until it’s just smooth again.
Next sieve in the flour (200g | 1 + 1/2 Cups), bicarbonate of soda (1/2 tsp) and salt (1/2 tsp). Mix just until you can’t see anymore streaks of flour in the bowl.
Time to add in the good stuff! Throw in the Mini Eggs (200g | 7 oz) and chocolate chips (80g | 1/2 Cup) then mix brielfy until evenly incorporated.
Now we can get messy! Take heaped tablespoons of the dough, roll them into balls and place onto a small baking tray lined with baking paper. (Yep, I forgot to line mine and guess what? They stuck. DOH!) Repeat until all the dough is used up – you should get between 14 – 16 cookies.
How to bake Mini Egg cookies
Place your Mini Egg cookie dough balls into the freezer to firm up while you preheat your oven to 180°C/Fan 170°C. (About 20 minutes.)
Once your oven is preheated, evenly space out your cookies on a large baking tray – you will likely need to bake in batches. I like to line mine with a silicone baking mat but it’s not essential. Just remember to leave space between each cookie to allow for spreading.
Bake in the centre of your preheated oven for 10-12 minutes until golden on the edges.
Allow to harden for a few minutes on the tray then transfer to a wire rack to cool completely. Repeat until all your Mini Egg cookies are baked.
If by some miracle you don’t devour them all immediately, store them in an airtight container (I prefer metal) at room temperature and consume within 7 days.
Have you made this recipe?
Will these gorgeous Mini Egg cookies be making their way into your home? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
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120g (1/2 Cup + 1 tbsp) Unsalted Butter
165g (3/4 Cup) Light Soft Brown Sugar
70g (1/3 Cup) Golden Caster Sugar
1 tbsp Vanilla Extract
200g (1 + 1/2 Cups) Plain Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
200g (7 oz) Cadbury’s Mini Eggs
80g (1/2 Cup) Chocolate Chips
Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
Small Baking Tray
Large Baking Tray
- Melt the butter in a small bowl in the microwave in 10 second intervals.
- In a stand mixer, cream together the melted butter, brown sugar and caster sugar for 2-3 minutes until light and fluffy.
- Add the egg and vanilla and beat briefly until smooth.
- Sift in the flour, bicarbonate of soda and salt. Mix to form a dough.
- Cut 100g of the Mini Eggs in half then add all the Mini Eggs and the chocolate chips to the dough and mix until evenly distributed.
- Scoop heaped tablespoons of the dough and roll into balls. Place on a small lined baking sheet. Freeze for 20 minutes.
- Preheat your oven to 180°C/Fan 170°C.
- Evenly space out your cookies on a large lined baking tray. (You may need to cook in batches.) Bake for 10-12 minutes until golden on the edges.
- Allow to firm up on the tray for a few minutes then transfer to a wire rack to cool completely.
- Repeat until all your cookies are baked.
Store in an airtight metal container at room temperature. Consume within 7 days.
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Nutrition Information:Yield: 16
Serving Size: 1
Amount Per Serving:Calories: 250Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 84mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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