Mini Egg Cookies

A chocolate egg cookie on a cooling rack.

5 from 2 votes

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.

Prep Time10

Cook Time30

Rest time5

Total Time45

Course: Dessert

Cuisine: International

Servings: cookies

Calories: 218kcal

Author: Daniela Apostol

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!

Nutrition