Mini Egg Cookies
These mini egg cookies are the perfect Easter bake. Imagine deliciously sweet cookie dough filled with gooey milk and white chocolate chunks and crushed mini eggs… so good.
Servings: 9 cookies
Ingredients
- 125 g unsalted butter softened
- 180 g soft light brown sugar
- 20 g golden caster sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 310 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of flaky sea salt
- 50 g good-quality white chocolate chopped
- 50 g good-quality milk chocolate chopped
- 150 g mini eggs chopped (or bashed with a rolling pin)
- To serve: optional
- Melted white chocolate
- Mini eggs whole or crushed
Instructions
- Preheat the oven to 180°C/160°C Fan. Line a couple of baking sheets with non-stick baking paper and set aside.
- In a large mixing bowl, cream together the softened butter with the soft light brown sugar and golden caster sugar until creamy. It is best to do this in a stand mixer fitted with a paddle attachment, but you can use an electric whisk or a wooden spoon and good old-fashioned elbow grease!
- Add the egg and vanilla extract and beat again until combined.
- Sift in the plain flour, baking powder, bicarbonate of soda and salt. Mix until just combined to form a smooth dough - take care not to overmix or your cookies will be tough!
- Add the chopped chocolate and crushed mini eggs and fold through until evenly distributed throughout.
- Using an ice cream scoop, scoop the cookie dough into around 9 equal-sized balls. Use your hands to roll into proper balls and place roughly 5 cm apart on the prepared baking sheets (I like to do 5 on one sheet, 4 on the other so they have plenty of space to expand). At this point, if you have the time, it is well worth popping your cookie dough into the fridge to chill. Anything from 1 hour to overnight will improve the texture of your cookies. However, I know this doesn’t work for everyone, so if you don’t have the time, simply continue with the next step - the cookies will still taste incredible! You can also cheat and blast them in the freezer for 30 minutes.
- Bake for about 12 minutes - or until the edges are just golden-brown but the centres are still puffy and slightly gooey. They might look underdone, but they will continue to bake as they cool on the trays.
- Leave to cool a little before eating so they have time to firm up. Obviously they are delicious warm from the oven - but try to give them at least 15 minutes so you get the perfect chewy texture of the cookies.
- To serve (optional): drizzle with a little melted white chocolate and sprinkle with extra whole or crushed mini eggs.
Notes
Scroll up for a step by step guide on how to make mini egg cookies.
To store: you can make the cookie dough up to 3 days in advance, then cover and chill in the fridge. You can either do this and keep it in the bowl or after you have shaped it into balls. The baked cookies are best served on the day they are made but will last up to 5 days in a sealed container.
To reheat: reheat in the microwave in 10 second bursts until warm and the chocolate is melted. Or pop in a preheated oven or air fryer at 170C for 2-3 minutes.
To freeze: you can make the cookie dough in advance, then cover and freeze in individual balls ready to bake from frozen. Just add a few mins onto the baking time. Alternatively, shape the chilled dough into a log before freezing. You can then defrost in the fridge before slicing and baking. The baked cookies can be covered and frozen for up to 3 months. Defrost at room temperature.
Chocolate chunks: you can use whatever combination of chocolate you like for these mini egg cookies. I have gone for more milk and white chocolate, but go with whatever you prefer. You can stick with 1 type or use a mix of milk, white and dark chocolate for triple chocolate mini egg cookies.
Chilling: if you don’t have time, just skip the step and pop straight in the oven. Your mini egg cookies will still be utterly delicious.
Bake what you need: you don’t have to bake all the cookies at once. I sometimes bake a couple of cookies at a time so I can enjoy them at their best. If you are keeping it for longer than 3 days, shape into balls and freeze. Then bake from frozen for 13-16 minutes, as they will need longer than if they were just fridge cold.