Looking for an easy Easter bake for the kids? These mini egg cookies are perfect! Soft chewy cookies, packed with yummy mini eggs – a fab easter treat!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love Easter baking.
The kids and I always try to make at least a few different things, and these cookies are always on our Easter Holiday to-do list, right up there with our Crème Egg Scotch Eggs, which are the best things ever (and you can totally make them with a Lindor Ball the rest of the year!!)
These cookies use my favourite easy chocolate chip cookies recipe. It’s super simple and so perfect for baking with the kids.
Which is especially ideal if you are currently stuck at home, and looking for a way to team chocolate with home learning.
In future years, when we’re hopefully allowed out of the house again, baking these Cadbury mini egg cookies will still be a fab way to pass the time over the holidays, and a cool way to use up some of those mini eggs.
Ingredients for Easter Cookies with Mini Eggs
Butter or Margarine
Soft Light Brown Sugar
White Granulated Sugar – You can use just one kind of sugar if you prefer, but I like the taste and texture that using both gives. If you don’t have granulated, but still want to use some white sugar, use caster sugar instead.
Vanilla Extract
Egg
Golden Syrup
Plain Flour – if you want to make double chocolate mini egg cookies, replace 40g of flour with 40g cocoa.
Bicarbonate of Soda
Mini Eggs – I use 3 of those little bags, which are 80g each. I crush 2 bags up, by beating with a rolling pin. These are for in the mini egg cookie dough. The last bag I keep whole to just press into the tops before I bake.
You can change this and have more/less on top and inside if you want to. It won’t affect the bake. If you want more chocolate chunks you could also add some milk, dark or white chocolate chips or chunks.
Of course, other chocolate eggs are fine too, I often use the Aldi version of mini eggs.
Everything You Need to Make Mini Egg Cookies
When I make mini egg cookies, I use a large baking tray (affiliate link) or baking sheet lined with reusable baking paper. I also use an ice cream scoop to scoop out balls of dough and just a regular mixing bowl, wooden spoon, and electric hand whisk.
How to Bake Mini Egg Cookies
You can get the full instructions for making my mini egg cookie recipe in the recipe card at the bottom of this post. But my tops tips for making any cookies are:
- Use room temperature butter or margarine so you don’t need to mix as much
- Set the dough in the fridge before rolling
- Use an ice cream scoop for your mini egg cookie dough balls – it’s messy!
- Leave plenty of room between cookies, in case they spread more than you expect
- If they don’t spread enough, gently press them down with the back of a spoon while they are still warm
- If you are baking in two batches, make sure the tray and paper cool completely before you add the next batch of cookie dough
- For a soft cookie, bake until the edges are set, but the centre still looks slightly underdone
- Your cookies might be a little puffed up when they come out of the oven, they’ll sink as they cool.
Variations You Can Make to This Mini Egg Cookies Recipe
The best thing about making cookies is once you’ve got a simple recipe that you like you can start adding and changing things. I love this recipe with crème eggs or chocolate orange chunks too.
My cookies are fairly soft. If you prefer a crunchy cookie, bake for longer. You can also change the size and shape.
If you want to make double chocolate mini egg cookies, swap 40g of the flour with 40g cocoa.
You can also swap mini eggs for pretty much any other easter egg for fab Easter Egg Cookies.
How Long Will Mini Egg Cookies Last?
In our house, about 6 minutes! But seriously, if you keep them in a biscuit tin or sealed tub, they’ll stay nice and fresh for 2-3 days. Then they’ll start to soften but will still taste awesome.
Can You Freeze 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 airtight container.
Or, baked, cooled down and placed straight into a freezer bag. To avoid them sticking together, pop a bit of baking paper between them. They will keep well in the freezer for up to three months.
Other Easter Recipes
If you are looking for more fun Easter bakes, you might also want to try these. I recommend the Crème Egg Scotch Eggs – they are delicious!!
- Mini Egg Rocky Road
- Creme Egg Millionaire Shortbread
- Creme Egg Rocky Road
- Creme Egg Loaf Cake
- Creme Egg Cookies
- Creme Egg Scotch Eggs
- Mini Egg Caramel Shortbread
- Mini Egg Fudge
Mini Egg Cookies
Ingredients
- 150 g Butter or Margarine (at room temperature)
- 150 g Soft Light Brown Sugar
- 100 g White granulated sugar
- 2 Teaspoons Vanilla
- 1 Egg
- 2 Tablespoons Golden Syrup
- 325 g Plain Flour
- 1.5 Teaspoons Bicarbonate of soda
- 240 g Mini Eggs (160g Crushed)
Instructions
- Grease or line two large baking sheets.
- Mix together the butter and sugars (I use an electric whisk for about 1 minute, if mixing by hand it will take a little longer).
- Add the egg, syrup, and vanilla and mix for 2 minutes until smooth.
- Sift in flour and bicarbonate of soda.
- Add the crushed mini eggs and fold together until it forms a dough.
- Cover and place in the fridge for an hour.
- Remove the dough from the fridge and preheat the oven to 180 degrees C (fan assisted).
- Roll into 20 equal balls and place on baking sheets (I put 6 on a sheet and bake in 2 batches, leaving the leftover dough in the fridge until I need it).
- Press down slightly into thick rounds, about 5mm-1cm.
- Press in the remaining mini eggs gently.
- Bake in the oven for 10-12 minutes.
- Remove from the oven and cool on a wire rack.
Notes
- Cookies are cooked when the edges are set. If you like a crunchy cookie, bake until the middles are set too, around 12 minutes. If you prefer them chewy, remove them from the oven when the edges are firm, but the centres are still soft, for me, this is around 10 minutes. Remember, they will carry on cooking, and firm up more as they cool.
- You may need to mix for a little longer if mixing by hand, but try to avoid overmixing, stop as soon as the mix is even at every step.
- I don’t find this dough spreads too much, as long as it’s well cooled, so don’t worry about pressing them down. If yours do spread, press down less next time.
- Even after time in the fridge, the dough is quite sticky, so if you’d rather not get messy, use an ice cream scoop to create your dough balls.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
