How to Make The BEST Mini Egg Cookies (UK)

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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…

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?!

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.)

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.

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.

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!

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.

If you like this recipe…

…you might also like:

• Mini Egg Brownies
• Mini Egg Rocky Road
• Creme Egg Cookies
• Creme Egg Brownies
• Loaded Easter Chocolate Cookie Pizza

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. 

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.

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 briefly 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.

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. 

Then 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.

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.

FAQs

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Continue to Content

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!

Print

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.
2. In a stand mixer, cream together the melted butter, brown sugar and caster sugar for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla and beat briefly until smooth.
4. Sift in the flour, bicarbonate of soda and salt. Mix to form a dough.
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.
6. Scoop heaped tablespoons of the dough and roll into balls. Place on a small lined baking sheet. Freeze for 20 minutes.
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.)
8. Bake for 10-12 minutes until golden on the edges.
9. Allow to firm up on the tray for a few minutes, then transfer to a wire rack to cool completely.

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.

Recommended Products

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

• 
  AmazonBasics Silicone Spatulas, 3-Piece Set
• 
  KitchenCraft Large Non-Stick Baking Tray 39 x 27 cm

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

• Mini Egg popcorn bark
• Easter chocolate cupcakes
• Creme Egg loaf cake

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.