Mini Egg Cookies!
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Easy, simple, crunchy and gooey Mini Egg cookies that are PERFECT for Easter!
Mini Eggs
Mini Eggs are one of the best things ever about Easter. I’m pretty sure I made that clear in my post earlier on in the week with my Easter chocolate cake, and I can’t even get over how true it is. Honestly, I can devour Mini Eggs for forever and a day, and not get bored! Makes me sad that its only part of the year they are available, but thats probably a good thing…
My Easter chocolate cake was such a hit that I can’t even keep up! I simply HAD to make the Mini Eggs on top colour order, and it was so worth it. However, some people don’t want to go through allllll that effort for Easter, so cookies will do nicely.
Mini Egg cookies
I of course will happily eat cookies every day for the rest of my life, but Mini Egg cookies are special. I have seen so many people post these over time, but I wanted to make a chunky cookie that didn’t have to be chilled, and was really really easy to make.
As my Mini Egg Cookie Bars have always been a hit (throughout the year even though Mini Eggs aren’t available year round… always found that weird!) so I thought an actual cookie version would be the dreaaaaam and it was. I literally couldn’t stop eating them. I realise they don’t necessarily look the best, but DAMN they taste insane.
Cornflour
The cornflour in the recipe helps prevent the cookie from spreading. Other cookie recipes of mine (such as my Terry’s chocolate orange cookies) don’t need the cornflour as the cocoa powder is naturally thickening, but plain ones without a chocolate base can sometimes struggle.
If you find your cookies are spreading to pancakes and just look a little weird, its probably because it needed chilling. I just love that all you need to do with this recipe is whisk together the melted butter and sugars so the sugar breaks down, then add in the dry ingredients, add in the chocolate… and bake! Easy. And DELICIOUS.
Recipe
I based the recipe on my white chocolate & raspberry cookies recipe as It is just so good. There are a few steps to it, and a few bowls needed, but its worth it because you don’t have to wait 12 hours for the dough to chill like a lot of other ‘plain’ cookie recipes.
Easter theme
Another thing I adore about the Easter is the decorations. Little fake grass bunnies are SO CUTE, all the pastel colours, and I just can’t cope… but for me the food is the best. Weirdly, and please don’t judge me, I’m not a massive fan of eating Easter eggs. Like, I adore chocolate and that… but I prefer chocolate in things. I struggle to just eat a lot of chocolate on its own, unless its something little and delicious like a Mini Egg. So, Mini Egg cookies are the best.
Tips!
If you want to make these into a chocolate version, follow my recipe for my Terry’s chocolate orange cookies, but add in the quantities of the Mini Eggs and micro eggs in this recipe! Enjoy! X
Mini Egg Cookies!
Ingredients
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180 g Mini Eggs (2x 90g bags)
- 200 g micro chocolate eggs
Instructions
- Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
- Whisk the plain flour, bicarbonate of soda, salt, and cornflour together in a bowl and leave to the side.
- Melt your butter carefully, and then add to a bowl. Add in the sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
- Add in the vanilla and egg and whisk again until combined.
- Add in the flour mixture and beat until everything is evenly distributed and a cookie dough is formed.
- Add in the Mini Eggs, and the micro eggs and mix together again.
- Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
- Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
- These cookies can last for three days easily, but they rarely do in my house!
- I used two bags of the 90g (usually priced at £1) Mini Eggs, then a bag and a bit of the micro chocolate eggs. These are usually supermarket own ones, and I've got them before in Sainsburys, Tesco and Asda for example!
- If you can't access the micro eggs, feel free to add in 200g of chocolate chips, or 100g of chocolate chips and some more Mini Eggs!
- 10 minutes of baking = soft cookies
- 12 minutes of baking = crunchy and gooey
- 14 minutes of baking = crunchy
Find my other recipes on my Recipes Page!
My son was given this recipe from school for his food technology lesson. Sorry to break the news, but the packets of mini eggs are now 80g – shrinkage in all sorts of products now!
Can these be frozen once cooked?
Yes, they can!
Hello, if I wanted to use Smarties instead, how many grams would you suggest I use? And is this the best recipe to follow for Smartie cookies 🙂
Hi Jane
Just wondering if there’s a way to make these without egg? What could I use as a substitute?
Sam
Hi, is this dough freezeable?
Yes absolutely, for up to 3 months! Hope this helps! x
Hi Jane, these cookies were scrumptious! only mine kept flattening out in the oven. How do you get them to be so chunky?
Have a look at my NYC Cookie recipes x
What did I do wrong?
Mixture seemed quite dry and ended up shaping by hand. When I took them out of the oven they were lovely little balls of cookie dough 🤦♀️ I’ve made up the dough again and it’s the same. Any suggestions welcome! The kitchen was quite cold, I wondered if the butter started to harden again?
How are you mixing the dough? the not flattening can happen if you roll the cookie dough too tight!
Can caster sugar be used instead of the granulated sugar? And what if it’s white caster sugar?
Hi Jane
I was wondering what the best method to melt the butter carefully and does it need to wait to cool down before adding the rest of the wet ingredients?
Thank you 🙂
I just use the microwave as its quick – and I dont let it cool x
i dont have a cookie scoop, how many grams does your cookie scoop equal?
I did about 50 to 55 which made 15 or 16
Wow these are amazing!! Thank you Jane. Love all your recipes I’ve made so far and I’ve just preordered your book can’t wait !! X
Hey! I’m so glad you love them, thank you so much for pre-ordering the book I can’t wait for you to receive it either!xx
Was recommended to this site from a friend and just made these cookies I cooked in 3 batches.. 1 batch for 12 mins then one 1 for 13 and the last for 14 mins to see which I preferred and all amazing! This is the first time I’ve tried cookies and first time using my kitchenAid thanks for great receipe x
Hello! Love your recipes! Although I LOVE cookie dough I can’t eat as much chocolate in them that the recipe provides for, I’ve always liked just a little. Would it affect the recipe to just reduce the chocolate content to about 30%? Thanks!
It would be fine!! x
My husband came across this recipe on Facebook and instantly sent it to me!
I have to say, by far this is the best cookie recipe I have ever used. It was perfect. 100% recommended. Cannot wait to try more of your stuff now!
Great recipe , I added chocolate Buttons, came out the oven perfect 😍 thank you!
Hi Jane for the cookies do you use your kitchenaid and whisk attachment?
Thanks
Oh no definitely not – the paddle/beater is best!
if I was to do these gluten free, do i just change the flour? or add in xanthum gum?
Hello! Some gluten free flours naturally have it added in already so I would just do a straight swap!x