Mini Egg Cookies

Name: Mini Egg Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 125 g unsalted butter (softened); 180 g soft light brown sugar; 20 g golden caster sugar; 1 large egg (beaten); 1 tsp vanilla extract; 310 g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; Pinch of flaky sea salt; 50 g good-quality white chocolate (chopped); 50 g good-quality milk chocolate (chopped); 150 g mini eggs (chopped (or bashed with a rolling pin)); Melted white chocolate; Mini eggs (whole or crushed)

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These mini egg cookies are the most delicious Easter treat. Imagine deliciously sweet, soft and chewy cookie dough filled with gooey milk and dark white chocolate chunks and crushed crunchy mini eggs… So good.

mini egg cookies drizzled with white chocolate with edible flowers.

For me, Easter wouldn’t be Easter without a packet of mini eggs. There is something about their crispy, crunchy shells and creamy, chocolatey centre that makes me wish I could buy them year round. They are also perfect for adding to Easter baking and dessert recipes – like my mini egg cheesecake and these mini egg cookies.

You can chill these cookies if you have time pre-baking, but if you don’t have time, they are still thick and chewy without. I love to serve them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Plus extra crushed mini eggs on top.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make the best mini egg cookies:
Cooking Tips:
To chill or not to chill
Chocolate chunks vs chocolate chips
Frequently Asked Questions
Other recipes you might enjoy:
Mini Egg Cookies Recipe

Why you will love this recipe:

They are super easy to make. Ideal for all baking abilities – the perfect Easter bake!
They can be made ahead. The dough can be chilled or frozen so you always have a stash of cookie dough for when that cookie craving strikes.
They are full of flavour and texture. Imagine soft, sweet cookies, swirled with gooey chocolate chunks and crunchy mini eggs. Not to mention those irresistibly crispy edges.
They are so versatile – you can switch up the chocolate chunks or add different seasonal treats to make them all year round.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Soft light brown sugar – this adds sweetness, moisture and a delicious toffee-molasses flavour to the dough. You can use soft dark brown sugar but it will give much darker mini egg cookies.

Caster sugar – known as superfine sugar. This adds sweetness to the cookie dough and helps give the finished cookies perfectly crispy edges.

Plain flour – also known as ‘all-purpose’ flour. This helps create the perfect cookie dough.

Chocolate – I use a combination of milk chocolate and white chocolate. Opt for the best quality you can find and chop into relatively equal sized chunks.

Mini eggs – delicious mini milk chocolate eggs covered in a delicate sweet shell. If you don’t have mini eggs near you, see below for alternatives.

Substitutions and Variations:

Brown butter: take these mini egg cookies a step further by using brown butter as the base. It will give them a deliciously nutty flavour. The guide for brown butter in my recipe for triple chocolate chunk cookies.

Sugar – granulated sugar or golden caster sugar will work well if that is what you have.

Chocolate – you can use any ratio of chocolate you like. I have gone for more white and milk chocolate, but you do you. Dark chocolate would be good.

Mini eggs – obviously these are mini egg cookies so they are the star of the show in the original recipe. However, you can make them throughout the year using all sorts of different chocolates. Maltesers, M&M’s, Smarties, or Minstrels work really well. So do Or just add extra chopped up milk, dark or white chocolate chunks.

If you want to stick with the Easter theme, you can use other small Easter chocolates like Terry’s chocolate orange mini eggs, Lindt milk chocolate mini eggs or the various versions by Reese’s, Oreo, Aero, Daim and Kit Kat.

Here’s how to make the best mini egg cookies:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 180°C/160°C Fan. Line a couple of baking sheets with non-stick baking paper and set aside. In a large mixing bowl, cream together the softened butter with the soft light brown sugar and golden caster sugar until creamy.

adding egg and vanilla to mini egg cookies dough.

TWO: Add the egg and vanilla extract and beat again until combined.

THREE: Sift in the plain flour, baking powder, bicarbonate of soda and salt. Mix until just combined to form a smooth dough.

FOUR: Add the chopped chocolate and crushed mini eggs and fold through until evenly distributed throughout..

FIVE: Using an ice cream scoop, scoop the cookie dough into around 9 equal-sized balls. Use your hands to roll into proper balls and place roughly 5 cm apart on the prepared baking sheets. Chill if you have time.

drizzling white chocolate on mini egg cookies.

SIX: Bake for about 12 minutes – or until the edges are just golden-brown but the centres are still puffy and slightly gooey. They might look underdone, but they will continue to bake as they cool on the trays. I like to decorate with more melted white chocolate.

Cooking Tips:

Softened butter: make sure your butter is slightly softened so that it creams properly with the sugars.

Making the dough: take care not to overmix the dough. You want it to be just combined. If you continue to mix it further, your cookies will become tough. They will still taste delicious, but won’t have the dreamy soft texture we are looking for.

Well-spaced: make sure you leave plenty of room between the cookie dough balls as they will spread during baking. Otherwise you will end up with one giant mini egg cookie. Delicious as it sounds, it isn’t quite what we are going for!

Cooling: I know it is tricky, but try to let the cookies cool for at least 15 minutes before tucking in. This allows them time to firm up slightly and form the perfect chewy cookie texture.

To chill or not to chill

You can decide whether to give the dough a bit of time to chill or not. Technically, you will get a better taste and texture if you do give them a bit of time to chill out (they will be thicker and chewier – with more even browning). Even a 30 minute blast in the freezer helps to solidify the butter and prevent the cookies from spreading too much in the oven.

Sometimes I make the dough the night before and chill overnight. However, you can absolutely bake the cookie dough straight away. They will look a little more rustic, but still so good! If you are still worried, try making my chocolate chip cookie bars and swap some of the chopped chocolate for crushed mini eggs instead.

Chocolate chunks vs chocolate chips

You might have noticed that I specify using bars of good-quality chocolate, chopped into chunks instead of different flavours of chocolate chips. I do the same in my triple chocolate brownies and chocolate chunk muffins. I find it gives a much better flavour and texture.

This is because chocolate chips have stabilisers in them which means they keep their shape when baking so you don’t get the gooey, melted pockets of chocolate. Try with chopped chocolate and you will never go back to chips!

Frequently Asked Questions

Do I need to chill the dough?

No they will still be delicious without chilling but I do find chilling makes them that little bit better. Scroll up for more information on why chilling makes them so good.

Do I have to use soft light brown sugar and caster sugar?

Ideally, yes. Both have their purpose. The light brown sugar adds moisture and a delicious toffee flavour. Meanwhile, the golden caster sugar helps create those crispier edges which are key to the perfect cookie.

Can I use other chocolates instead of mini eggs?

Yes! Use any chocolate you like. Easter themed or not, any chocolate works. Just substitute the amount of mini eggs/chocolate chunks for anything else you like.

How should I store the cookies once baked?

Store for up to 5 days in an airtight container – although they are best the day they are made.

Can I make these mini egg cookies in advance? Are they suitable for freezing?

Yes, you can make the cookie dough up to 3 days in advance, then cover and chill in the fridge. You can either do this and keep it in the bowl or after you have shaped it into balls. You can also freeze in advance, I recommend freezing in individual balls and then baking from frozen. Just add a few minutes onto the baking time.