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Mini Egg Cookies

A delicious and incredibly easy to make mini egg cookie recipe that all ages will adore!
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: cookies, mini egg, mini egg cookies
Servings: 16
Calories: 212kcal
Cost: £4


  • 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.