These Mini Egg Cookies are the perfect Easter baking treat. So easy they’re perfect for little hands to get involved with and so tasty everyone will forget about the chocolate eggs and devour these cookies instead.
Guys, is there anything better than Easter time?! The only holiday more indulgent than Christmas. Easter is all about the chocolate, and in the UK, king of that chocolate kingdom is the mighty Mini Egg! I could eat Mini Eggs by the truck full. Man alive those little speckled beauties are glorious.
So, how do you make Mini Eggs even better I hear you ask? Bake them into cookies of course!
These cookies are ridiculous. Made with light brown sugar they have a deep and rich caramel undertone which sings when combined with the crunchy eggs. I purposefully under-bake these cookies slightly so they’re still super soft and chewy in the middle. You can add a few more minutes to the baking tijme if you prefer a stiffer cookie but I recommend these babies soft!
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- White Chocolate – You can use chips, chunks or a bar of white chocolate chopped up. Just use the best quality you can afford.
- Mini Eggs – Sugar coated Cadbury chocolate eggs, popular in the UK at Easter. Try to find them if you’re not in the country, they’re SO delicious!
Tips for making Mini Egg Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with white chocolate as I thought it would give a nice contrast to the Mini Eggs but you can used any chocolate you prefer. Or even just use more Mini Eggs.
- Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g light brown sugar
- 1tsp vanilla extract
- 2 large, free range eggs
- 400g plain flour
- 100g white chocolate chunks
- 350g Mini Eggs, chopped and divided
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour to the bowl and mix on low until just combined. Add the white chocolate chunks and 200g of the chopped mini eggs and mix until just combined.
- Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray. Continue until you’ve used all of your dough, cover the cookie dough balls with cling film and refrigerate for at least 30 minutes or more preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the chilled cookie dough balls on the prepared trays 2″ apart and bake for 13-15 minutes until golden and slightly crisp around the edges.
- While the cookies are still warm press the remaining mini eggs into the top of the cookies. Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.
- Prep Time: 10 minutes plus chilling
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Easter, Mini Egg, Cookies, Chocolate