Chocolate mini egg cookies are totally scrumptious. Quick and easy to make they are a great Easter alternative to chocolate chip cookies.
Everyone loves chocolate chip cookies and everyone loves chocolate mini eggs – Ok maybe not everyone but if you don't love them then you probably will not be reading this anyway. So I have combined the two and the results if I do say so myself are fantastic. I mean what's not to love!
Chopping the mini eggs is a bit of an effort. I've seen some people suggest bashing them with a rolling pin. I tried that (contained within the opened bag , wrapped a kitchen towel ) but it didn't really work I found the sugar coating just crumbled.
So I resorted to chopping with a knife. It's a bit fiddly and you have to watch your fingers but it worked and I think is worth the effort to make these epic biscuits. Other than that these Easter cookies could not be simpler to make.
Top Tip
Make sure the mini eggs are not too cold when you chop them as they are easier to cut if the chocolate inside is not too hard. They just need to be coarsely chopped into two or three pieces.
To make the cookies you will need:
Ingredients
- Mini Eggs – I use Cadbury's mini eggs because I just love their pretty pastel colours and the vanilla scnted sugar crust. I'm ever so slightly addicted to them. You can replace them with other small chocolate eggs such as Smarties mini eggs, Terry's orange mini eggs or Aero mini eggs. For a regular choc chip cookie repleace wich chcolate chips or chopped chocolate from a bar. Have you seen the new mini egg bar? I'm going to have to try that in these cookies next.
- Plain flour
- Baking powder
- Caster Sugar – I like to use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined. It is a little more flavoursome with light Carmel tones. White caster is fine too.
- Butter – I use lightly salted, so there is no need to add any extra salt. The butter should be soft at room temperature for this recipe.
- Vanilla extract
- Egg - Large
Equipment
- mixing bowl
- Electric mixer – You can get away with just a wooden spoon but it is much quicker and easier to cream together the butter and sugar with an electric mixer.
- Two baking sheets – Grease with a little oil or butter or line with baking parchment or a reuseable liner.
- Ice cream/cookie scoops – Useful to ensure evenly size cookies.
How to make chocolate mini egg cookies step by step
1 Beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract.
2 Stir in the chopped mini eggs. Then sift in the flour and beat into the mixture until well combined.
3 Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread.
4 Shape each mound into a flattened round and press a single whole mini egg into the centre of each cookie.
5 Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Cook's Tips
- Use a spring release ice cream/cookie scoop to quickly portion out the cookies and ensure they are evenly sized. If you don't have them just use a couple of spoons to spoon out the mixture.
- Even shapes and sizes are all very good but not essential and definitely do not affect the taste but do make sure you leave room for them to spread during baking.
- Don't let the cookies brown too much if you want soft and chewy cookies. Just the outer edge is enough. If you like a crisp biscuit bake until just golden all over.
To Freeze
The cookies can be frozen both before or after baking.
To freeze before baking. Line a baking sheet with parchment or a reusable liner and portion out the cookies on the baking sheet but you do not need to allow space for them to spread. Place the baking sheet in the freeze and freeze until firm. Once frozen transfer to a freezer-safe container or bag and freeze for up to 3 months.
Defrost spread out on a baking sheet and bake as per the recipe or bake directly from frozen.
Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3. Place the frozen cookies onto a baking tray. Allow room for them to spread. Bake for 13 minutes. Remove them from the oven. Allow them to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely.
Note: The frozen cookies are baked at a lower temperature for longer than when baking from fresh.
How long will the cookies keep?
In most homes, if they are anything like mine about 5 minutes, but if you don't scoff the lot instantly they will keep for about 5 days if stored in an airtight container.
If after a couple of days they have lost their crunch you can pop them back into the oven for 3-4 minutes to freshen up. Spritz with a little water first. You can use this trick to freshen up baked cookies that have been frozen too. They will taste just like they have been freshly baked
Chocolate Mini Egg Cookies
Equipment
- mixing bowl
- electric hand whisk
- spatula or wooden spoon
- ice cream/cookie scoop or spoons
- 2 baking sheets
- cooling rack
Ingredients
- 150 g (5oz) butter softened
- 125 g (4oz) caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 200 g (7oz)mini eggs roughly chopped,
- 200 g (7oz) plain flour (US = all purpose flour)
- 1 teaspoon baking powder
- extra mini eggs to decorate
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease 2 baking sheets.
- Beat 150g (5oz) butter and 150g (5oz) sugar together until pale and fluffy.
- Beat in 1 egg and 1 teaspoon vanilla extract. Stir in 200g (7oz)chopped mini eggs.
- Sift in 200g (7oz) flour and 1 teaspoon baking powder. Beat into the mixture until well combined.
- Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread while baking. Shape each mound into a circle and press a single whole mini egg into the centre of each cookie.
- Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
- Use a spring release ice cream/cookie scoop to quickly portion out the cookies and ensure they are evenly sized. If you don't have them just use a couple of spoon to spoon out the mixture.
- Even shapes and sizes are all very good but not essential and definitely do not affect the taste but do make sure you leave room for them to spread during baking.
- Don't let the cookies brown too much if you want soft and chewy cookies. Just the outer edge is enough. If you like a crisp biscuit bake until just golden all over.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.