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This recipe is my favourite so far. It’s a combination of both, and includes the basic, really simple, no chilling, cookies recipe that I’ve been using for a while now. But with added Mini Eggs.
My Mini Egg Cookies recipe is easy, quick and perfect for Easter baking with the kids, when the holidays seem to be stretching forever and you’ve ran out of things to do. Or, you’ve got tons of Mini Eggs left that need eating.
I add cocoa to my basic cookie recipe for my Mini Egg Cookies. It’s quite a bit, so a rich chocolatey flavour. If you prefer a milder chocolate flavour, add less, or none at all, increasing the flour to compensate if you’d rather a plain cookie with mini eggs.
We like our cookies to be quite chunky, and a little crunchy on the outside but still soft in the centre. If you’d rather a flatter cookie, by all means squash it a little more and just bake for slightly less time. If you prefer a crunchy cookie (better for dipping in tea in my opinion!) bake for a few minutes more. That’s the best thing about a cookie recipe, once you’ve found one that works for you, you can vary it easily to suit your tastes.
For my Mini Egg Cookies, I use 2 big bags, which are 80g each. The first 80g I crush up by literally whacking them with a rolling pin. This is great fun, and means you get yummy chunks of mini egg in the middle of your cookies. The rest, I just gently press into the tops before I bake. You can change this too and have more/less on top and inside if you want to. It won’t affect the bake.
Freezing Mini Egg Cookies
These freeze really well. Either in dough form, each ball wrapped in cling film and then all placed in a freezer bag. Or, baked, cooled down and placed straight into a freezer bag. They’re probably good for at least a month, which is a great way to stop yourself eating them all in one go.
Mini Egg Cookies
- 125 g Butter Melted
- 150 g Soft Light Brown Sugar
- 50 g Caster sugar
- 2 tbsp Golden Syrup
- 2 tsp Vanilla
- 1 Egg
- 250 g Plain Flour
- 50 g Cocoa
- 0.5 tsp Baking Powder
- Pinch Salt
- 160 g Mini Eggs – Half Crushed
- Preheat the Oven to 180 degrees and grease and line two large baking sheets
- Cream together the butter and sugars
- Add the syrup, vanilla and egg and mix in well
- Sift in flour, cocoa, baking powder and salt
- Add the crushed mini eggs and fold together until it forms a dough
- Roll into 12 equal balls and place on the baking sheets
- Press down to circles, leaving plenty of room for them to spread
- Press in the remaining mini eggs gently
- Bake in the oven for 10-12 minutes