Easter is around the corner, which means it’s officially Mini Egg season 🎉 Mini Eggs at Easter is like Terry’s Chocolate Orange at Christmas. Walk into any supermarket in the UK in April and March, and you’ll see those bright yellow packs everywhere! They have a crunchy pastel coloured speckled shell with a creamy milk chocolate filling and are perfect to use in your Easter bakes. Especially in cookies!
So here you have it, Mini Egg cookies with two flavour options to choose from; plain or chocolate. I’d love to know which is your favourite? Either follow the recipe as is and make both flavours, or you can tweak the ingredients to make a whole batch of chocolate or plain Mini Egg cookies. More details on this in the post below.
More of a cheesecake fan? Check out my White Chocolate Mini Egg Cheesecake!
Reasons to love these Mini Egg Cookies
- Soft texture with a gooey middle
- Filled with crushed Mini Eggs
- And chunks of the new Mini Egg chocolate bar
- Two delicious flavours to choose from; plain and chocolate
- A quick and easy Easter bake loved by all
The best way to break up your Mini Eggs
For these cookies, it’s best to use broken up Mini Eggs so that they’re not too chunky and can be more evenly distributed in the cookie dough. But if you’ve ever attempted to chop a Mini Egg before then you will understand when I say it’s an impossible, and dangerous, task. Those shells are tough to crack! Instead, use a rolling pin to bash the Mini Eggs in the bag before you open up the packet.
Leave enough space between the cookies on the baking tray
These Mini Egg Cookies will spread a little in the oven, so it’s best to leave some space between them on the baking tray. Otherwise, they’ll merge into one gigantic (but still tasty!) cookie. Depending on the size of your tray, I would suggest baking no more than 4-6 cookies on a single tray at a time, leaving roughly 8cm between each.
Under-bake your Mini Egg Cookies for a soft and gooey texture
Did you know cookies continue to cook as they cool down? That’s why if you want a soft and gooey texture, it’s best to take them out of the oven whilst they still look under-baked, pale in colour and slightly wet in the middle.
For these Mini Egg cookies, I’d suggest baking them for 10 minutes at 180°C (fan oven). If you know baked goods typically take longer or shorter in your oven, then increase or decrease the baking time by a couple of minutes. Unlike cakes, you don’t have to worry about cookies collapsing if you open the oven door, so feel free to check them as often as you need to.
Just remember to leave the cookies to cool on the baking tray for at least 15 minutes before moving or eating them. They will continue to cook, become more golden in colour and firm up.
Try this cookie shaping hack
It’s normal for cookies to become slightly misshapen in the oven. This hack will show you how to make your cookies perfectly round and professional looking.
This hack will only work whilst the cookies are still warm and malleable, so do it as soon as you pull your cookies out of the oven. Use a large round cookie cutter (or upside-down glass) and spin it around the outside of the cookie. Not only will this make the cookies a perfectly round shape, but it also makes them a little thicker by pushing up the warm cookie dough. It’s a win-win!
How to make a whole batch of one flavour
This recipe makes 7 plain cookies and 7 chocolate cookies. If you’d prefer to make a whole batch of one flavour, here’s how you can adjust the ingredients:
Make a whole batch of plain Mini Egg cookies
- Leave out the cocoa powder
- Increase the self-raising flour from 240g to 280g
Make a whole batch of chocolate Mini Egg cookies
- Reduce the flour by 240g to 220g
- Increase the cocoa powder from 30g to 60g
Quick links to equipment & ingredients
Looking for more sweetness?
Mini Egg Cookies
- 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 white flour
- 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
Make the cookie dough
- Place the unsalted butter in a large microwave safe bowl. Microwave for 30-60 seconds until the butter has melted.
- Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk into the melted butter and mix together until combined.
- Now fold in 200g of the flour (save the extra 40g for later) and the salt. The mixture will come together to form a cookie dough.
- Divide the cookie dough between two bowls, so you have roughly the same amount in each.
- Add the remaining 40g flour into one bowl and fold into the cookie dough. This is your plain cookie dough.
- Add the cocoa powder to the other bowl and fold into the cookie dough. This is your chocolate cookie dough.
- Use a rolling pin to bash the Mini Eggs in the bags until roughly broken up. Chop the Mini Egg chocolate bar into small chunks. Divide the chocolates between the two bowls (save a handful for later to decorate the cookies) and fold into the cookie dough.
- Cover both bowls with clingfilm and refrigerate overnight or for at least 5 hours. 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 oven) and line a large flat baking tray with greaseproof paper.
- Take both cookie doughs out of the fridge and leave to soften slightly at room temperature for 5 minutes.
- Scoop up a heaped tablespoon of the plain cookie dough and use your hands to roll it into a ball. Repeat this step until all the cookie dough in both bowls has been rolled into small balls. You should get roughly 14 cookie dough balls in total.
- Depending on the size of your baking tray, place between 4-6 cookies on the tray leaving roughly 8cm space between each. You will need to bake the cookies in batches, so just keep the cookie dough balls in the fridge between baking so the dough stays cold.
- Bake the cookies for 10 minutes. They should look soft and wet in the middle but firm and cooked through around the outside.
- As soon as the cookies are out of the oven, push a few leftover Mini Eggs into the top of each and use a round cookie cutter to shape them into perfectly round cookies.
- Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.
Freezing guidanceFreezing the cookie dough: once you’ve made the cookie doughs, chill it in the fridge for about 30 minutes. Then roll the dough into balls, place in freezer bag or container and store in the freezer for up to 2 months. You can bake the cookies from frozen for 13-14 minutes at180°C (fan oven). Freezing baked cookies: layer the cookies between sheets of greaseproof paper to prevent them from sticking to each other. Then place in a container and freeze for up to 2 months. Defrost the cookies at room temperature.
More Easter recipes to love
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