Yummy & Quick Mini Egg Cookies Recipe

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It is that time of the year and Easter season is just around the corner, if you find yourself overrun with chocolate, then these mini egg cookies are the best way to use up some of that chocolate.

With Easter egg hunts in full swing, there is an abundance of chocolate eggs in most of our households, some of which have been started early!

The great thing about these cookies is that you can use up not only things such as mini eggs, if you don’t have any mini eggs, you can use things such as chocolate chunks or even chocolate bars smashed into chunks.

Mini Egg cookies

Ingredients

• 125g Butter (room temperature)
• 100g Light Brown Sugar
• 125g Caster Sugar
• 1 Large egg
• 1 tsp Vanilla Extract
• 225g Self Raising Flour
• Pinch of Salt
• 200g Mini eggs – smashed into chunks

Instructions

• Preheat the oven to gas mark 4 (180c).
• Cream together the softened butter and sugar until light and fluffy in a stand mixer with a paddle attachment or a large bowl and electric mixer.
• Add the vanilla extract and the egg and mix.
• Sift in the flour, add the salt and mini eggs (hold on to a handful of chunks of mini eggs)
• Roll into 12 evenly sized cookie dough balls.
• Place onto 2 parchment paper-lined baking sheets (6 cookies per baking sheet).
• Bake for 12-14 minutes until just golden around the edges (these will come out soft to the touch but will firm up when cooled).
• When they are removed from the oven, pop in some of the saved mini eggs to the top of each cookie for a final look.
• Leave to cool, transfer to a wire rack to completely cool and then serve and enjoy!

If you would like to download a printable recipe card, you can do so below.

In this recipe I used M&M mini eggs, however, Cadbury’s mini eggs or other brands work just as well. You can also adjust it to suit your preference to. We prefer to have smaller chunks of chocolate however, you can leave the eggs in larger pieces if you would prefer.

Can you freeze the cookie dough mix?

Yes, you can and it will be good in the freezer for up to 3 months.

Once you have made your cookie dough, line a baking sheet with parchment paper and then scoop your cookie dough balls onto the sheet. You can either do this using a cookie scoop, or an ice cream scoop or if you are like me, I just cut into equal portions and roll into balls.

Pop this tray in the freezer until frozen and then transfer it to a freezer bag to keep. You can either bring the frozen cookie dough back to room temperature before baking or just bake them from frozen.

How to store homemade cookies

If you have any leftover cookies after your family has raided the kitchen, then you can store your cookies for up to 5 days in an airtight container. Ours never lasted that long!

Best chocolate for cookies?

Is there a perfect chocolate for cookies? Personally, anything chocolate works well in cookies but if you really want to try something different, why not try out any Easter candy you have leftover?

We have tried all sorts of chocolate in our cookies over the years and each time they have worked out well. You just need to pick your favourite chocolate and go for it, you can even add dried fruit to cookies too like we do with our cranberry and white chocolate chips version. There are lots of recipes around for Cadbury creme eggs in cookies this year following the release by Domino’s, we haven’t tried them but they did look amazing.

Hopefully, these perfect cookies give you an idea for baking over the Easter weekend and beyond, however, if you still have chocolate left over, why not try some of the other suggestions below to give you a little inspiration?

• Rocky road
• Easter chocolate cake
• Easter basket or nests
• Easter egg cheesecake
• Easter desserts such as trifle

If you enjoyed these Easter cookies, don’t forget to take time to check out our other great cookie recipes on the site. They are our go-to bake when we want something sweet in our household, especially as they are so quick to make but taste amazing.