Mini Egg Cookies!

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

5 from 1 vote
Mini Egg Cookies!
Prep Time
10 mins
Cooling
30 mins
Total Time
20 mins
 

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

Course: Dessert
Cuisine: Cookies
Servings: 16 Cookies
Calories: 296 kcal
Author: Jane's Patisserie
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.

  2. Whisk the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour together in a bowl and leave to the side.

  3. 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)

  4. Add in the Vanilla and Egg and whisk again till combined.

  5. Add in the flour mixture and beat till everything is evenly distributed and a cookie dough is formed.

  6. Add in the Mini Eggs, and the Micro Eggs and mix together again. 

  7. Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.

  8. Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!

Recipe Notes
  • 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
Nutrition Facts
Mini Egg Cookies!
Amount Per Serving
Calories 296 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 28mg 9%
Sodium 137mg 6%
Potassium 32mg 1%
Total Carbohydrates 41g 14%
Sugars 25g
Protein 4g 8%
Vitamin A 5.1%
Vitamin C 0.9%
Calcium 6%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cookie & Easter Recipes on my Recipes Page!

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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.

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2 comments

  1. 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

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