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How to Make The BEST Mini Egg Cookies (UK)

★★★★★ (4.6)50 mins 16 Servings

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Love Cadbury’s Mini Eggs? Looking for delicious Easter baking recipes? You need these easy Mini Egg cookies! They’re chewy, moreish, absolutely delicious, and the recipe includes a top tip for preventing flat greasy cookies! Keep reading to learn what it is…

A close up of a chewy Mini Egg cookie

Why you’ll love this recipe

I’ve always been a lover of Cadbury’s Mini Eggs. I wouldn’t say I ever have any spare Mini Eggs (who does?!), but I DO like to save some specifically to make these cookies over Easter! It truly is worth the sacrifice!

They’re SO yummy! Crispy on the edges, chewy in the middle, and packed full of Mini Eggs. What more could you want for Easter?!

Mini egg cookies on a worktop

Where to buy Mini Egg cookies

Of course, you can buy Mini Eggs cookies from various places. Local supermarkets tend to stock them on the lead up to Easter. And you can usually buy lots of homemade variations from many online bakeries, which offer home delivery services. (These are very popular nowadays.)

A few chocolate egg cookies on a counter top

Cadbury’s Mini Eggs vs other brands

Honestly? This is completely down to personal preference, and what you can afford.

I used to absolutely ADORE Cadbury Mini Eggs chocolate. However, in recent years they have altered the recipe and I don’t think they taste as good as they used to. They also made the bags smaller and a lot more expensive. So it’s only natural that people will look to try potential alternatives.

At the time of writing this article, Aldi have recently launched their own version of Mini Egg cookies – Dairyfine mini chocolate egg cookies. And people seem to be loving the taste and the price! You can also buy the mini chocolate eggs on their own. So it’s definitely worth shopping around before you part with your hard earned cash.

Lots of mini chocolate egg cookies

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…

  • Butter – I always prefer to use unsalted butter, as it allows for complete control of the salt content. If you want to use salted butter, simply leave out the extra salt listed in the ingredients.
  • 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 of the two for the best of both worlds.
  • Egg – My go to are always large free range, but whatever eggs you have at home will work just fine. So long as they are not absolutely tiny, or gigantic.
  • Vanilla – Always use a good 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 will alter the texture.
  • 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 and will make your cookie ‘cakey’ and not chewy.
  • 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 – You can use Cadbury’s or alternative brands. I recommend using ones you enjoy the taste of though, as it’s a big contribution to the overall flavour of the cookies.
Chewy mini egg cookies, mini eggs and little chicks

Emma’s top tips

Here are tips you’ll find helpful when making Mini Egg cookies.

  • Always cream the butter and sugar together until it’s very light and fluffy. At least 2-3 minutes.
  • Try to roll all your cookie balls roughly the same size, so they bake evenly.
  • Don’t skip the freezing part! This re-solidifies the butter and stops them from spreading too much when baked. Giving you a chunkier cookie, rather than flat greasy ones.
  • All ovens vary so check your temperature and watch them while they bake! Particularly towards the end of the cooking time.
  • Make sure you cool your cookies completely before storing in a container. Any moisture left in them can quickly turn those crispy edges soft.

If you’re not a very confident baker yet, you might like to check out Baking for Beginners first. You can also sign up to get a FREE Best Bakes e-cookbook there too!

A pile of mini chocolate egg cookies

Timings 

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • Prepping/weighing your ingredients should only take about 5 minutes.
  • Making the dough will take approximately 10 minutes.
  • Rolling the dough into balls will take about 5 minutes.
  • Allow 20 mins to freeze the cookie balls. This helps to firm them up so they don’t spread too much during baking.
  • Baking takes around 10-12 mins. Although you may need to do this in batches, so it could take 20+ minutes.
  • Cooling the cookies will depend on how hot your kitchen is/what time of year it is. But it should be somewhere around the 30-40 minute mark.
Mini egg cookies and little yellow chick ornaments

If you like this recipe…

…you might also like:

Easy Mini Egg Cookies – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to make 14-16.

  • 120g (1/2 Cup + 1 tbsp) Unsalted Butter
  • 165g (3/4 Cup + 1 tbsp) Soft Light 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

*I like to keep half of them whole, and chop the others in half.

Essential Equipment

  • Small Bowl
  • Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
  • Spatula
  • Sieve
  • Small Baking Tray
  • Large Baking Tray
  • Cooling Rack

Mini Egg cookie dough instructions

Firstly, weigh the butter (120g | 1/2 Cup + 1 tbsp) out into a small bowl and melt in the microwave in 10 second intervals. 

Melted butter in a little bowl

Next, pour the melted butter into the bowl of an electric stand mixer and add the brown sugar (165g | 3/4 Cup + 1 tbsp) 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.

Wet cookie dough ingredients in a stand mixer

Now crack in the egg (x 1) and add the vanilla (1 tbsp) and mix until it’s just smooth again.

Wet cookie dough ingredients in a stand mixer

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.

Rough cookie dough in the bowl of a stand mixer

Time to add in the good stuff! Throw in the Mini Eggs (200g | 7 oz) and chocolate chips (80g | 1/2 Cup) then mix briefly until evenly incorporated.

Mini eggs and chocolate chips being added to cookie dough
Mini Egg cookie dough in a bowl

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.

Mini Egg cookie dough balls on a baking tray

Baking instructions

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. 

Mini Egg cookie dough balls on a baking tray

Then bake in the centre of your preheated oven for 10-12 minutes until golden on the edges.

Chilled Mini Egg cookie balls on a lined tray

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.

Baked Mini Egg cookies on a lined tray

How to store Mini Egg cookies

Store your Mini Egg cookies in a metal container at room temperature, and consume within 7 days.

Try and avoid using a plastic tub if you can. Sugar sweats in plastic, and it can very quickly ruin sugar decorations or alter the texture of baked goods.

Chocolate egg cookies and Cadbury's Mini Eggs on a worktop

FAQs

Can I buy Mini Eggs all year round?

No, sadly not. Mini Eggs are usually only available between Boxing day (yes, honestly – they’re often seen on shelves the day after Christmas!!) through to April. Then they disappear until the following year.

What are the best Mini Egg cookies?

Homemade of course!! Homemade Mini-Egg cookies are always the best, as you can tailor them exactly to your tastes! Which is something you can’t do with shop bought Mini Egg biscuits.
It also allows you complete control of the ingredients. Which, in a time when we’re accutely aware of how bad processed foods are, is always more reassuring.
Although I’ve no doubt there are some fantastic bakeries out there, who make these from scratch using first rate ingredients. 

How to make Mini Egg cookies

These Cadbury Mini Egg chocolate chip cookies are very easy to make. Simply cream sugar with melted butter, then beat in egg and vanilla. Followed by sifting in the dry ingredients and mixing to form a dough. Add your chocolate chips and crushed Mini Eggs, then shape into balls. Freeze while the oven is preheating, then bake and cool! Easy peasy!

Loved this Mini Egg cookie recipe? Pin it!

Close up of a Mini Egg cookie. A text overlay says "Mini Egg Cookies"
Easy Mini Egg Cookies Recipe

Easy Mini Egg Cookies Recipe

Yield: 16
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 20 minutes
Total Time: 50 minutes

Love Cadbury's Mini Eggs? Looking for delicious Easter baking recipes? You need these Mini Egg cookies! They're chewy, moreish and delicious!

Ingredients

  • 120g (1/2 Cup + 1 tbsp) Unsalted Butter
  • 165g (3/4 Cup + 1 tbsp) Soft Light 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

Essential Equipment

  • Small Bowl
  • Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
  • Spatula
  • Sieve
  • Small Baking Tray
  • Large Baking Tray
  • Cooling Rack

Instructions

  1. Melt the butter in a small bowl in the microwave in 10 second intervals. Melted butter in a little bowl
  2. In a stand mixer, cream together the melted butter, brown sugar and caster sugar for 2-3 minutes until light and fluffy. Wet cookie dough ingredients in a stand mixer
  3. Add the egg and vanilla and beat briefly until smooth. Wet cookie dough ingredients in a stand mixer
  4. Sift in the flour, bicarbonate of soda and salt. Mix to form a dough. Rough cookie dough in the bowl of a stand mixer
  5. Cut 100g of the Mini Eggs in half, then add all the Mini Eggs and the chocolate chips to the dough. Mix until evenly distributed. Mini eggs and chocolate chips being added to cookie dough
  6. Scoop heaped tablespoons of the dough and roll into balls. Place on a small lined baking sheet. Freeze for 20 minutes. Mini Egg cookie dough balls on a baking tray
  7. 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.) Chilled Mini Egg cookie balls on a lined tray
  8. Bake for 10-12 minutes until golden on the edges. Baked Mini Egg cookies on a lined tray
  9. Allow to firm up on the tray for a few minutes, then transfer to a wire rack to cool completely. Baked Mini Egg cookies on a cooling rack

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Storage Instructions

Store in an airtight metal container at room temperature. Consume within 7 days.

Tips

  • Always cream the butter and sugar together until it’s very light and fluffy. At least 2-3 minutes.
  • Try to roll all your cookie balls roughly the same size, so they bake evenly.
  • Don’t skip the freezing part! This re-solidifies the butter and stops them from spreading too much when baked. Giving you a chunkier cookie, rather than flat greasy ones.
  • All ovens vary so check your temperature and watch them while they bake! Particularly towards the end of the cooking time.
  • Make sure you cool your cookies completely before storing in a container. Any moisture left in them can quickly turn those crispy edges soft.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 123mgCarbohydrates: 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.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

I want to see YOUR baking!

Have you made these chewy Mini Egg cookies? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Other tasty Easter recipes

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Sue Roebuck

Wednesday 15th of March 2023

can i freeze these cookies

Emma

Wednesday 15th of March 2023

Hi Sue. I haven’t personally frozen them. But if I was going to, I would freeze them when they’re in balls, unbaked. Then bake them from frozen - just add 2-3 mins into the cooking time. Keep an eye on them though, as all ovens vary. Hope this helps! Emma x

Madeline Farnell

Wednesday 8th of April 2020

Please send the cookbook

Miss KitchenMason

Wednesday 8th of April 2020

Hi Madeline. Have you subscribed using a link from within one of my posts? If you have, you’ll get the free e-cookbook automatically. Emma x

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