Chocolate Mini Egg Cookies, a delicious Easter treat for the whole family. The cookies are chewy and rich, buttery and chocolaty, and super easy to make with a few ingredients. It's a great recipe to make for the big day, but also after Easter when there are lots of chocolate eggs leftover.
Chocolate makes the world a sweeter placer, and any Easter treat more scrumptious. Who doesn't like a good old chocolate egg? I certainly do, and I am a bog fan of the chocolate mini eggs in baking, as there are countless ways of putting them to good use.
And if the Cadbury mini eggs have been used to make delicious Easter Rice Krispie Nests, Lemon Curd Pavlova or Mini Lemon Curd Cheesecakes with Easter Eggs, these micro chocolate eggs couldn't have been put to better use than in these decadent cookies that scream perfection.
Way tinier than the regular mini eggs, they are perfect for any cookie or biscuit, as they can be used whole, whereas the mini eggs would still have to be bashed into smaller pieces for a cookie.
Adapted from my Soft and Chewy Chocolate Chip Cookies recipe, these Easter cookies have a good snap to them, and are incredibly rich and buttery, with the chocolate eggs adding even more of a decadent touch.
Ingredients used
- mini chocolate eggs - they are smaller than the regular mini eggs
- butter - salted or unsalted, I find that both work with these cookies
- light brown sugar - adds a decadent taste and a pale brown colour to the cookies
- caster sugar
- eggs - the recipe calls for one whole egg and an egg yolk
- flour - plain flour works just fine
- bicarbonate of soda
- vanilla extract - optional, the cookies are flavourful on their own, but if you like a bit of a vanilla touch, do you use it
Step-by-step photos and instructions
- add the butter to a pan and melt it over a low to medium heat, then leave it to cool slightly
- add the melted butter to a mixing bowl together with the caster and light brown sugar and use a hand mixer to beat them well
- in go the egg and egg yolk - beat again to get a smooth paste
- sift in the flour, add the bicarb of soda and use a spatula to bring everything together into a dough
- add the micro eggs, and give it another mix
- leave the mixture to firm up for 5 minutes
- use your hands to shape balls, then transfer them onto a floured baking tray - work in batches as the cookies will spread and need plenty of room around
- bake for 10-12 minutes until the cookies are slightly light brown around the edges
Expert tips
The cookies might still look soft once they come out of the oven, but that's ok, they will firm up further once they cool down. Leave them onto the baking tray until they are hard enough to handle, then transfer onto a cooling rack.
If you transfer the cookies straight onto a cooling rack as they come out of the oven, they will take the shape of the rack, and firm up like that - still delicious, but slightly wonky!
Recipe FAQs
The regular mini chocolate eggs are too big to be used as such in cookies, if you do not have the micro eggs, I would place them into a bag and use a rolling pin to bash them a bit into smaller pieces.
There might be a few reasons why the cookies stayed in a lump rather than flatten out, the most probably one being that the ratio flour to butter was off, and too much flour was used. The oven temperature can also play a role here.
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Mini Egg Cookies
Ingredients
- 200 g milk chocolate micro eggs
- 275 g plain flour
- 175 g butter
- 125 g caster sugar
- 125 g light brown sugar
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Add the butter cut into cubes to a pan set over a low heat - allow it to melt, then leave it to cool slightly.
- Add the cooled butter to a large bowl, and add the white and brown sugar.
- Use a hand mixer to mix everything together until you get a smooth paste.
- Add the egg and egg yolk, and mix again, the mixture will double its volume and become a lighter colour.
- In go the sifted flour, bicarb of soda, vanilla extract - use a spatula to mix everything into a dough.
- Throw in the chocolate eggs, and gently fold them in using a spatula.
- Leave the mixture to rest for 5-10 minutes so that the dough can thicken a bit, it can be pretty soft at this stage.
- Line 2 large baking trays with non-stick baking paper or grease and flour a non-stick tray.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Use your hands to shape balls out of the dough - I arranged only 6 balls onto each baking tray to allow plenty of room for spreading - so work in batches and with different baking trays.
- Bake for about 10-11 minutes, or until the edges are slightly darker, and the cookies are still a bit puffed up.
- Leave to cool on a hard surface before transferring onto the cooling rack.
- Repeat with the remaining dough.
Video
Notes
- The cookies might still look soft once they come out of the oven, but that's ok, they will firm up further once they cool down. Leave them onto the baking tray until they are hard enough to handle, then transfer onto a cooling rack.
- If you transfer the cookies straight onto a cooling rack as they come out of the oven, they will take the shape of the rack, and firm up like that - still delicious, but slightly wonky!
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