Mini Egg Cookies!

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Easy, Simple, Crunchy and Gooey Mini Egg Cookies that are PERFECT for Easter!

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.

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.

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.

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.

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.

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.

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!

Easy, Simple, Crunchy and Gooey Mini Egg Cookies that are PERFECT for Easter!
5 from 4 votes
Print Pin Rate
Category: Dessert
Type: Cookies
Prep Time: 10 minutes
Cooling: 30 minutes
Total Time: 20 minutes
Servings: 16 Cookies
Author: Jane's Patisserie


  • 300 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 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


  • 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 till combined.
  • Add in the flour mixture and beat till 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!


  • 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 Cookie & Easter Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Belle
    February 16, 2021 at 2:43 pm

    Instead of the little mini eggs could I guess chocolate chips? Would this still work?

  • Allison
    February 5, 2021 at 5:25 pm

    5 stars
    Just made these Cookies and they are scrumptious x will have to make more for grandchildren x

  • Mel
    January 30, 2021 at 11:07 am

    Hi Jane ,

    Going to make these this afternoon, can’t wait ! Just wondering what the micro eggs are , and where do I get them from ?

    Thanks Mel

    • Jane's Patisserie
      January 30, 2021 at 7:42 pm

      They are just really tiny mini eggs basically from the supermarket!

  • Eloise
    January 26, 2021 at 2:55 pm

    My mixture was really crumbly and wouldn’t stick together 🤔

  • Jodie
    January 26, 2021 at 12:46 pm

    Hi Jane!

    i’d love to make these with a chocolate base? how could i achieve this?


    • Jane's Patisserie
      January 30, 2021 at 7:56 pm

      Hey! Yes you can use 200g flour, and 50g cocoa powder! x

  • Louise
    January 20, 2021 at 2:45 pm

    5 stars
    These really are my favourite cookies. Is there a way to figure out calories in these?

    • Jane's Patisserie
      January 20, 2021 at 5:00 pm

      You can add up the calories of the ingredients you use and divide it by how many cookies you make.

  • Beth
    January 17, 2021 at 4:21 pm

    Hi Jane, can you freeze the dough and cook when needed?

  • Elizabeth
    January 17, 2021 at 12:25 pm

    Hello Jane,
    I am wanting to make these but was wondering if they would work if I left the cornflower out?x

    • Jane's Patisserie
      January 18, 2021 at 11:26 am

      For best results you really do want to use it, and it can’t just be left out. You would need to use 25g flour without!

  • Amanda
    January 16, 2021 at 7:14 am

    Hi Jane would this recipe be ok to use as a giant cookie ( sort of pizza size).
    Amanda x

    • Jane's Patisserie
      January 16, 2021 at 5:46 pm

      Please see my latest giant birthday cookie as a guidance to do that x

  • Scott
    September 17, 2020 at 5:06 pm

    Hi Jane

    Can I use smarties instead of mini eggs.

    • Jane's Patisserie
      September 17, 2020 at 7:39 pm

      Yes! Although sometimes smarties colours can run a bit x

  • Sarah
    August 7, 2020 at 1:33 pm

    5 stars
    One word for these is moorish!! Turned out just like they were supposed to. Only one bad thing is they didn’t last for long!! 😉

  • Tianna
    April 28, 2020 at 9:47 am

    Can I use self raising flour for any of the cookies ?

    • Jane's Patisserie
      April 28, 2020 at 10:39 am

      You can, but that will change the texture!

  • Lisa cook
    March 11, 2019 at 9:47 pm

    I made these but just as chocolate chips and i found the dough to be very dry and crumbly. When i baked them they didnt spread at all and were like pepples rather than round flat cookies? Ive tried the white chocolate and rasberry ones they were great. Is there a reason why the method or recipie is different?

    • Jane's Patisserie
      March 11, 2019 at 10:09 pm

      These cookies aren’t designed to spread that much, and the recipe/method is the same for both other than the size of the egg which doesn’t impact it that much at all, and the chocolates itself.

  • Courtney
    November 26, 2018 at 9:23 pm

    5 stars
    Hi Jane, I used the base of this recipe quite a lot to make cookies and they always taste amazing, however my cookies never really spread out well when baking I normally have to push them down myself about 3 minutes before they’re not done to flatten them and make them larger. Do you have any tips on how to fix this xx

    • Jane's Patisserie
      November 27, 2018 at 10:09 am

      They’re not designed to spread too much, they’re meant to be thick chunky cookies x

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