Double Chocolate Mini Egg Cookies

Mini eggs are wonderful, aren’t they? I possibly like them even more than crème eggs. Maybe. I’m not sure. The Boy definitely does, they’re one of his absolute favourites. As with the crème egg, they’re not around for long so I feel we should make the most of them. We love baking and crafting seasonal things as I think there’s such a small window to do things and it gets you thinking of things you can create instead of just doing the same all the time. So, yesterday after school we made Mini egg cookies. With Added chocolate. Because everything is better with added chocolate.

This is a really simple basic cookie recipe. Just take the mini eggs out for plain chocolate cookies. Or you could add chocolate chips the rest of the year.

You Will Need:

  • 150g Self raising flour
  • 50g Cocoa powder
  • 100g Soft light brown sugar
  • 100g Butter
  • 1 Egg
  • Mini eggs

mini egg cookie ingredients

For our mini egg cookies, we used 2 small packs of mini eggs but you could use as many as you wanted really. 1 of the big bags would probably work well.

First, bash your mini eggs. I did this while they were in their pack with a rolling pin. But in hindsight, I think it would be easier to take them out and put them in a sandwich bag before bashing them. As there is more space. Mine didn’t break up as much as I would have liked them to.

Preheat the oven to 180 degrees. Most recipes now will say grease or line a baking tray. When I make cookies I never do this and they never stick!

Add all of your ingredients to a large mixing bowl, keeping a few of the less bashed or whole mini eggs to one side. Or just open another bag. Whichever you think is best.

Mix together until it comes together in a wet dough. Using your hands mould the dough into 12-15 even balls. Place these balls on the baking tray, leaving space between them.

mini egg cookie balls

Use your fingers to press them into flat circles around 5mm thick. They will grow slightly as they cook, so make sure there is still a little space between them.

mini egg cookies

Press some whole mini eggs into the tops gently.

ready to bake mini egg cookies

Bake in the oven for 8-10 minutes. I tend to go for 10 as I like them quite crunchy, but the rest of the family prefer them softer at 8 but I make them so it’s tough.

Double Chocolate Mini Egg Cookies

Gorgeous Double Chocolate Cookies with added Mini Eggs for an Easter Treat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies
Cuisine: British
Keyword: cookies, Easter
Servings: 12 Cookies
Calories: 250kcal
Author: Donna


  • • 150g Self raising flour
  • • 50g Cocoa powder
  • • 100g Soft light brown sugar
  • • 100g Butter
  • • 1 Egg
  • • Mini eggs


  • Preheat the oven to 180 degrees
  • Place some mini eggs in a plastic sandwich bag, and break up using a rolling pin. Keep some others whole
  • Place the flour, cocoa, sugar, butter, egg and broken mini eggs into a large mixing bowl
  • Mix together well
  • Using you hands separate the dough into 12-15 equal balls
  • Place on a baking tray
  • Press down with your fingers until they are desired size
  • Make sure there is a space between them as they grow slightly when baking
  • Gently press some whole mini eggs into the top of the dough
  • Bake in the oven for 8-10 minutes
My Petit Canard

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