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?
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).
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.
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.
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?
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 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.
Tried this recipe? Leave a review here!
Have you made these Mini Egg Cookies?
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Hello Jessie,
When we freeze unbaked cookies and we just need to make 2 cookies, can we use the air fryer instead of oven ?
Hello! Yes absolutely, two should fit in your air fryer (depending on the size). I’ve found that cookies bake and crisp up much quicker in the airfryer, so normally 8-10 minutes at 180C should do the trick. I also remove the insert and just bake them directly on the bottom of the air fryer (no greaseproof paper needed).
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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
Chilling the dough firms up the butter, which helps reduce the amount the cookies spread in the oven. If you don’t chill the cookie dough, they will likely spread out into very flat, thin and crispy cookies. You could always roll and test bake one cookie without chilling the dough to see what you think? 😊
Absolutely fantastic cookies! I had so many complements from those who tried them and I owe it all to this detailed and easy recipe.
Hi Jackie, what a lovely review thank you! These cookies are a personal favourite of mine so I’m over the moon to hear that you’re a fan too 😊
Amazing cookies, thought 10 mins wasn’t enough but thankfully I stuck with the 10 mins & they were perfect.
Hi Claire, so happy to hear you like them! The cookies carry on cooking through as they cool down, so 10 minutes is usually the sweet spot for a soft and gooey texture 😊
Hello! Can I omit the chocolate bar and just do mini eggs?
Yes absolutely 🙂 I would just increase the amount of mini eggs… why not 😉
Do you have this recipe using cups? I’m from the U.S not sure of the grams to cup ratio
Hi Sierra, I’m afraid not but I know Google has a great conversion tool if you just search for Xg of flour to cups
Hope that helps 😊
How long can the dough be left in the fridge without freezing? If we want to use it over a few days, say.
2 days would be absolutely fine 😊
This is the best cookie recipe going!! So easy to follow 😍 thank you!
The mini egg cookies have turned out amazing, so tasty!!! 🤩
Thanks Zoe 🥰 so happy you like it! Enjoy your cookies 🍪
Can I use granulated sugar, larges eggs and plain flower instead?
Yes you can swap the caster sugar for granulated sugar and use 2 large eggs.
You can use plain flour but add 1 tsp baking powder
Hope that helps ☺️
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!
No worries 😊
Are you making both the plain and chocolate flavoured cookies?
Absolutely!
After step 2 in the method, stir the full amount of plain flour (240g) and baking powder ( 1 tsp) together in a separate bowl. Then continue with the recipe from step 3 onwards.
Granulated sugar and large eggs won’t make a difference to the method.
Hope that makes sense? ☺️
Perfectly.
Thanks so much for figuring it out for me & everyone else
I have very high hopes for this amazing recipe 😍
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.
Enjoy the other recipes 🥰
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 .
Hi Shweta ☺️ thank you so much for taking the time to leave this lovely review. LOVE the idea of mixing the two together, how creative! Enjoy your cookies 🍪