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?
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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.