The best thing, the best thing about Mini Eggs isn’t the taste, but the smell. Does anyone else feel like this? I think they smell absolutely incredible! The Mini Egg obsession is real. If you’re a fellow enthusiast then you will love these Mini Egg cookies. This recipe will be loved by all ages and is a particularly perfect treat for Easter.
Mini Egg cookies recipe
These are a classic vanilla cookie base filled with big chunks of chocolate Mini Eggs. Crispy on the edges and soft and gooey in the middle. The perfect cookie!
- 160g Mini Eggs (a couple of these bags are ideal)
- 180g golden caster sugar
- 180g butter, softened
- 1 tsp vanilla extract
- 1 medium egg
- 250g plain flour
- Pinch of salt
- 1/2 tsp bicarbonate of soda
Start by pre-heating your oven to 170c. First we’re going to tend to the Mini Eggs. About three quarters are going to be bashed with a rolling pin to break them into smaller chunks. Make sure that they’re still big chocolatey pieces; don’t get carried away and beat them into a crumb! Once broken up set aside.
In a mixing bowl add the butter and sugar and whisk together until they combine and become light and fluffy. Next add the vanilla and your egg and whisk once more until fully combined.
Add the salt, bicarbonate of soda and sift in the flour. Using a wooden spoon fold in the dry ingredients until they start coming together nicely. It will begin by looking quite dry and crumbly, but moisture will appear as the ingredients bind.
Once the cookie dough mix is coming together, tip in bashed Mini Eggs, leaving the last quarter of whole Mini Eggs for decoration. Stir until the Mini Eggs are combined and then tip the dough out onto a clean surface. Use your hands to bring the cookie dough fully together: it should be moist with no crumb and have a shine to it.
Wrap your Mini Egg cookie dough in greaseproof paper and chill for 20-30 minutes. Rolling the dough into a thick sausage shape will make portioning out the cookies later much quicker and easier.
Once the dough has chilled and firmed up, remove from the fridge and unwrap. Use a knife to mark out the 16 portions and then slice. Roll the portions into thick disks and place onto a lined baking tray. I recommend no more than 8 cookies per tray to prevent sticking as they spread; you can either use two trays or cook in batches.
Take the remaining Mini Eggs and press two or three into the surfaces of each of your cookies. Now bake for 15 minutes. They should be light golden brown at the edges and pale in the middle, for the lovely, gooey cookie texture.
Cool your Mini Egg cookies on a wire rack and be sure to enjoy one warm from the oven when the Mini Eggs are still melted inside. Nothing beats a melted chocolate bite!
Your Mini Egg cookies will keep for one week, best kept in an air tight container for freshness. (I have Brabantia ones which are fantastic)
Mini Egg Cookies
- Weighing scales
- Large bowl
- Electric whisk
- Wooden spoon
- Rolling Pin
- Baking tray
- Greaseproof paper or silicon mat
- 160 g Mini Eggs
- 180 g Softened butter
- 180 g Golden caster sugar
- 1 tsp Vanilla extract
- 1 Egg, medium sized
- 1 Pinch of salt
- 250 g Plain flour
- 1/2 tsp Bicarbonate of soda
- Pre heat your oven to 170c
- Use a rolling pin to break three quarters of the Mini Eggs into large chocolate chunks. Leave the other quarter whole and set aside.
- In a bowl cream together the butter and sugar until pale and fluffy. Next add the vanilla and egg and whisk once more until combined.
- Add the salt, bicarbonate of soda and sifted flour. Stir with a wooden spoon until the mixture starts coming together.
- Tip in the broken Mini Eggs and mix once more. Now tip onto a clean surface and bring the dough together with your hands until it is smooth and shiny.
- Chill the dough for 20-30 minutes. Moulding into a thick sausage shape and wrapping in greaseproof paper will make it easier to handle later.
- Remove the chilled dough from the fridge and cut into 16 portions. Shape these into thick disks and place one a lined baking tray, no more than 8 on a tray. Use the remaining whole Mini Eggs to decorate the top of your cookies by adding 2-3 to each cookie surface.
- Bake for 15 minutes until light golden brown at the edges but pale in the centre.
The importance of chilling your dough
I do the trouble shooting so you don’t have to! I have tried many different cookie methods to understand what makes a great cookie, and one of the best things you can do is chill your dough before baking.
Chilling the dough allows all the fats in the mixture to solidify. This prevents your cookies from becoming cakey whilst baking, from spreading out too much and becoming too thin, and (perhaps most importantly) chilling the cookie dough helps you get that delicious contrast in crispy edges and lovely, gooey centres.
I recommend putting your dough in the fridge for 20-30 minutes prior to baking – it makes a massive difference! Patience is a virtue.
More Baking Recipes:
Do you love to bake? Then check out these other Girl Eats World recipes!
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