You're going to LOVE my Mini Egg cookies! They're super soft and chewy in the middle, slightly crispy around the edges, and packed full of chocolate chips and Mini Eggs. They're the perfect Easter treat but can of course be enjoyed any time of year!
Oh look, another Mini Egg dessert recipe! Are we shocked?
I have said it before, and I'll say it again: It is the LAW that you *have* to have some Mini Eggs at Easter time! Just kidding, but they do make everything taste 100 times better, so I'm back again to share another dessert packed full of them. Say hello to these chewy chocolate chip Mini Egg cookies.
They're thick and chewy with crispy edges, and they got ample 5-star feedback from every one of my cookie taste testers. They're simple to make with just a handful of ingredients and only 15 minutes of prep time!
Whether you're baking them for a family gathering or fancy a simple Easter sweet treat, they're sure to be enjoyed. Let me show you how to make them...
Ingredients
- Butter: Using softened butter is key here, otherwise, it'll be too stiff to mix in with the sugar. You can soften it by letting it sit out at room temperature for about an hour or so before you start baking. I don't recommend swapping this for margarine as the flavour and texture just won't be the same!
- Caster sugar: Caster sugar (AKA superfine sugar) dissolves easier than granulated sugar, giving the cookies that 'melt in your mouth' texture.
- Light brown sugar: This adds a gorgeous caramel flavour and a bit of chewiness. I recommend using the soft version of this sugar for the same reason as the caster sugar.
- Egg: One medium egg to bind everything together and add moisture.
- Vanilla extract: For extra flavour. This really makes a difference so don't skip it!
- Self-raising flour: I always use self-raising flour in my cookie recipes to give them a bit of lift without having to use baking powder or baking soda.
- Milk chocolate chips: You can switch these out for white or dark chocolate chips if you prefer.
- Mini Eggs: The star of the show! Roughly chopping them means you get a good mix of large and small chunks throughout the cookies.
- Extra chocolate: You can use a little bit of melted chocolate to help stick some extra Mini Eggs on top for decoration. Any type of chocolate will be fine as you won't see it anyway. I tried pressing the Mini Eggs on top of the cookies after baking but they didn't stick very well without the chocolate, and adding them on top before baking caused cracking.
Equipment
- Electric whisk or stand mixer: To mix the butter and sugar together. It can be quite tricky to do this by hand as there's a lot more sugar than butter.
- Mixing bowl: A large one to make the cookie dough in, plus a smaller heatproof one to melt the chocolate if you're sticking extra Mini Eggs on top.
- Rolling pin and ziplock bag: To bash the Mini Eggs into smaller pieces.
- Baking tray: A large one or two smaller ones. I recommend baking about 5-6 per tray as they'll spread out a bit in the oven.
- Baking paper: To prevent sticking.
- Kitchen scales: For precise measurements. Baking is a science so accuracy is important if you want repeatable results!
How to make chewy Mini Egg cookies
Step 1: First, preheat your oven to 180°C (or 160°C if you're using a fan oven). Line a large tray or two with baking paper.
Step 2: Add 150g of soft butter, 130g of caster sugar and 100g of soft light brown sugar to a large bowl. Whisk it together until there are no lumps of butter left.
Step 3: Next, add 1 teaspoon of vanilla extract and 1 medium egg. Mix again until smooth.
Step 4: Add 250g of self-raising flour to the bowl and mix it in. When the mixture starts to come together, use your hands to press it together into a ball.
Step 5: Place 160g of Mini Eggs into a ziplock bag, then use a rolling pin to bash them into chunks. Pour them into the bowl with the cookie dough, along with 100g of milk chocolate chips. Gently press them into the dough with your hands.
Step 6: Divide the dough into 12 equal pieces and roll them into balls. Place them onto your baking tray, leaving a few inches of space in between to allow for spreading. I usually do 4-6 per tray.
Step 7: Bake your cookies for 11-12 minutes, until they're just beginning to turn golden at the edges.
Step 8: Melt 50g of chocolate and use it to stick some extra Mini Eggs on top of each cookie. Let the cookies cool for about 1 hour before removing them from the tray then enjoy!
Top Tips
- For extra chunky cookies, freeze the cookie dough balls for 15 minutes before baking. You can also shape them using a large round cookie cutter as soon as they come out of the oven.
- If you're using a non-stick tray, the cookies will bake faster, so baking time should be reduced by 1-2 minutes.
- Don't stick the Mini Eggs on top of the cookies before baking as they will just crack in the oven. In my opinion, they look better if you stick them on with melted chocolate (and they won't roll off).
FAQs
You can keep these in an airtight container at room temperature for up to 5 days. I sometimes like to keep them in the fridge for extra chewiness.
Yes, these can be frozen for up to 3 months. You can pop them into airtight containers or you can freeze them solid on a baking tray and then transfer them to a freezer bag. To defrost, let them sit out at room temperature for an hour or two on a plate or wire rack. Do not refreeze.
Yes, you can keep it in the fridge for up to 48 hours. Just make sure to bring the dough back to room temperature before baking or the cookies might not spread properly.
It can be a little tricky to tell when cookies are done because they should look underbaked when they first come out of the oven. They will continue to bake on the tray for a few minutes after they come out and will firm up as they cool down. You should look for a very slight golden colour at the edges (they should not be golden brown all over) and gently press the edges to check for firmness. The middle should be soft and a bit pale. Overbaking can make the cookies crunchy rather than chewy, so it's better to err on the side of underbaking slightly.
More Mini Egg desserts:
I hope you have fun making my Mini Egg cookies! Make sure to leave a comment and rating below to let me know what you think. Enjoy!
Mini Egg Cookies
Ingredients
- 150 g Butter softened
- 130 g Caster sugar
- 100 g Soft light brown sugar
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour
- 160 g Mini Eggs roughly crushed
- 100 g Milk chocolate chips
Topping (optional):
- 50 g Chocolate, melted
- 80 g Mini Eggs
Instructions
- Preheat your oven to 180°C (160°C for fan ovens) and line a large tray or two with baking paper.
- In a large bowl, whisk the butter, caster sugar and brown sugar together until smooth.
- Add the egg and the vanilla extract and mix well.
- Add in all of the self-raising flour and mix it in. When it starts to stick together, use your hands to press the mixture into a ball of dough.
- Add the crushed Mini Eggs and chocolate chips then gently knead them into the dough with your hands.
- Divide the dough into 12 equal-sized pieces and roll into balls.
- Place the dough balls on your lined trays, making sure to leave a couple of inches between each cookie to allow space for spreading.
- Bake the cookies for 11-12 minutes, until they're just turning golden at the edges.
- While the cookies are still warm, stick extra Mini Eggs on top using the melted chocolate.
- Wait until the cookies are cool and the melted chocolate has set before you remove them from the tray.
Video
Notes
- Store in an airtight container for up to 5 days.
Lisa
Oh my goodness absolutely yummy so easy to make sure won't last long thank you your recipes are amazing what to make next....😄