Mini Egg Cookies

A plate of Mini egg cookies

Recipe Overview

  • FLAVOUR: This Mini Egg cookie recipe offers two cookie dough flavours to choose from; classic vanilla or chocolate. You can either bake a half batch of both flavours or a whole batch of one flavour. The choice is yours! Either way, the cookies are packed with sweet and chocolatey Mini Eggs and chunks of the Mini Egg chocolate bar.
  • TEXTURE: These cookies have chewy edges with a soft and gooey centre. Crunchy Mini Eggs are dotted throughout and the chunks of Mini Egg chocolate add delicious pockets of melty creaminess.
  • SERVES: You’ll get 14 Mini Egg Cookies from this recipe (7 of each flavour).
Mini Egg Cookies two flavours - vanilla and chocolate

Ingredients For These Mini Egg Cookies

To make these delicious cookies you will need:

  • Unsalted Butter: The butter is first melted to give these cookies a soft and gooey texture.
  • White Caster Sugar: Contributes sweetness and gives the cookies chewy edges.
  • Light Brown Sugar: Brown sugar adds a hint of molasses to your recipe, resulting in a subtle caramelised flavour. It also gives the cookies an extra moist and gooey texture inside.
  • 1 Whole Egg and 1 Egg Yolk: Using eggs at room temperature helps them incorporate into the recipe more easily, and adding an extra yolk adds extra richness to the recipe.
  • Vanilla Extract: Enhances the overall flavour with a subtle vanilla aroma. Try and use vanilla extract rather than essence if you can for an all-natural strong flavour.
  • Self-Raising Flour: Binds the ingredients together, gives the cookies structure, and a thicker texture from the raising agent in the flour.
  • Salt: A pinch of salt helps to balance and enhance the flavour.
  • Cocoa powder: Used to add a chocolatey richness to half of the cookie dough.
  • Mini Eggs: This recipe uses two 80g bags of Mini Eggs crushed up and added to the cookie dough. TIP: Reserve a handful of Mini Eggs to push into the top of the baked cookies for a decorative finish.
  • Mini Egg Chocolate Bar: Chopped up and folded into the cookie dough to create melty pockets of chocolate in each bite.

How To Make A Whole Batch (14 cookies) Of One Flavour

This recipe will make 7 classic vanilla Mini Egg cookies and 7 chocolate Mini Egg cookies. However, if you’d prefer to make a whole batch of just one flavour, here’s how you can adjust the ingredients:

  • How to make a whole batch of classic vanilla Mini Egg cookies: Omit the cocoa powder and increase the flour to 280g.
  • How to make a whole batch of chocolate Mini Egg cookies: Reduce the flour to 220g and increase the cocoa powder to 60g.
Two bowls of mini egg cookie dough - one with vanilla cookie dough and one with chocolate cookie dough

Quick Recipe Success Tips

  • Use a rolling pin to crush up the Mini Eggs: Mini Egg shells are super tough, so don’t risk an injury by chopping them with a knife! Instead, bash the Mini Eggs with a rolling pin to crush them up.
  • Leave space for the cookies to spread out on the baking tray: These cookies will spread a little in the oven so remember to leave about 8-10cm between each rolled cookie on the baking tray. If you need to bake the cookies in batches, keep the rolled cookies in the fridge so they stay chilled.
  • Underbake by a couple of minutes: Cookies will continue to cook as they cool down on the baking tray, so underbaking them slightly we guarantee a soft and gooey centre.
  • Try the cookie shaping hack: For perfectly round and uniform cookies, spon a large round cookie cutter (or upside-down glass) around the outside of the cookie. Do this as soon as the cookies are out of the oven and still warm.
Shaping mini egg cookies with a round cookie cutter

Mini Egg Cookies

These soft and gooey Mini Egg Cookies are the perfect bake for your Easter celebrations! They're filled with crunchy Mini Eggs and melted chunks of the Mini Egg chocolate bar. Follow this easy recipe to make two flavour variations; classic vanilla or chocolate. Which Mini Egg Cookie flavour will be your favourite?
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine Baking, Easter
Servings 14

Ingredients
  

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 240 g Self-raising flour You can sub for all-purpose plain flour and add 2 teaspoons baking powder
  • 0.5 tsp Salt
  • 30 g Cocoa powder
  • 160 g Mini Eggs Each bag of Mini Eggs weighs 80g
  • 110 g Mini Egg Chocolate Bar Each chocolate bar weighs 110g

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a large glass bowl and microwave for 30-60 seconds until melted.
    150 g Unsalted butter
  • Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk and mix together until combined.
    100 g White caster sugar, 150 g Light brown sugar, 1 tsp Vanilla extract, 1 medium Egg, 1 medium Egg yolk
  • Fold in 200g of the flour (save the extra 40g for later) and the salt to make a cookie dough.
    240 g Self-raising flour, 0.5 tsp Salt
  • Divide the cookie dough evenly between two bowls.
  • Add the remaining 40g flour to one bowl and fold until combined.
  • Add the cocoa powder to the other bowl and fold until combined.
    30 g Cocoa powder
  • Use a rolling pin to crush up the Mini Eggs and chop up the Mini Egg chocolate bar into small chunks. Divide between the two bowls of cookie dough and fold through. TIP: save a few whole Mini Eggs to decorate with later.
    160 g Mini Eggs, 110 g Mini Egg Chocolate Bar
  • Cover both bowls with clingfilm and place in the fridge to chill for at least 5 hours or overnight. The longer you leave it the thicker and softer your cookies will be.

Roll and bake the cookies

  • Preheat the oven to 180°C fan / 200°C conventional. Line two large flat baking trays with baking paper.
  • Take both bowls of cookie dough out of the fridge and leave for 15 minutes to soften slightly.
  • Scoop up heaped tablespoons of cookie dough and roll into balls (making 14 in total). Place on the baking trays as you go, leaving 8-10cm space between each so the cookies have room to spread out.
  • Bake for 10 minutes until firm around the edge with a soft centre.
  • As soon as the cookies are out of the oven, push a few Mini Eggs into the top of each and shape with a round cutter to make them perfectly round.
  • Leave on the baking tray for 15 minutes to cool down and firm up. Serve and enjoy!

Notes

Freezing guidance for these Mini Egg Cookies
Freezing unbaked cookies: once you’ve made the cookie dough, chill it in the fridge for about 30 minutes. Roll the dough into balls, wrap individually in clingfilm and place in an airtight container. Freeze for up to 2 months. Bake from frozen for 14 minutes.
Freezing baked cookies: wrap the cookies individually in clingfilm and layer between sheets of baking paper in an airtight container. Freeze for up to 2 months. Defrost the cookies at room temperature.
Keyword Cookies, Mini egg cookies, Mini eggs
Tried this recipe? Leave a review here!

Have you made these Mini Egg Cookies?

I’d love to hear what you think! You can leave a review and star rating below. If you snap a picture, be sure to tag me on Instagram @Jessie.Bakes.Cakes and follow for more baking recipes, tips and behind-the-scenes content!

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5 from 9 votes
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Raquel
Raquel
2 months ago

Hello Jessie, 
When we freeze unbaked cookies and we just need to make 2 cookies, can we use the air fryer instead of oven ?5 stars

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sienna
sienna
3 months ago

is it ok if I don’t put the cookie dough in the fridge and what happens if it doesn’t go in the fridge

Jackie H
Jackie H
1 year ago

Absolutely fantastic cookies! I had so many complements from those who tried them and I owe it all to this detailed and easy recipe.5 stars

Claire
Claire
1 year ago

Amazing cookies, thought 10 mins wasn’t enough but thankfully I stuck with the 10 mins & they were perfect.5 stars

Zoe b
Zoe b
1 year ago

Hello! Can I omit the chocolate bar and just do mini eggs?

Sierra Dawn
Sierra Dawn
2 years ago

Do you have this recipe using cups? I’m from the U.S not sure of the grams to cup ratio5 stars

Z b
Z b
2 years ago

How long can the dough be left in the fridge without freezing? If we want to use it over a few days, say.5 stars

Zoe
Zoe
3 years ago

This is the best cookie recipe going!! So easy to follow 😍 thank you!
The mini egg cookies have turned out amazing, so tasty!!! 🤩5 stars

Mon
Mon
3 years ago

Can I use granulated sugar, larges eggs and plain flower instead?

Mon
Mon
3 years ago
Reply to  Jessie

Sounds good, can’t wait to see how these turn out.

Do I use the same instructions u just gave me for the chocolate cookies?

Thanks!

Mon
Mon
3 years ago
Reply to  Jessie

Absolutely!

Mon
Mon
3 years ago
Reply to  Jessie

Perfectly.

Thanks so much for figuring it out for me & everyone else

I have very high hopes for this amazing recipe 😍5 stars

Shweta
Shweta
3 years ago

Hi Jessie! Thanks for sharing this recipe. I tried it out n it came
out so good. We don’t get self raising flour here so I made my own. The cookies are very delicious. I made it like marble by mixing both the doughs together. Can’t wait to try the other recipes from your blog.5 stars

Shweta
Shweta
3 years ago

Hello! Thank you for this wonderful recipe. I made them today n they are delicious! We do not get self raising flour here so made my own. I made marble cookies by mixing the vanilla n chocolate dough! They are the best. Thanks so much for sharing your recipe .5 stars

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