These Mini Egg Cookies are really quick and easy to whip up. Incredibly delicious, they are soft and chewy too and jam packed full of chocolate eggs just as they should be.
This is my chocolate chip cookie go to recipe pimped heavily up with cadbury mini eggs. I haven't skimped on purpose because at Easter it just has to be all about the chocolate doesn't it?
Check out my other full on Easter chocolate recipes, Easter Chocolate Cake, Easter Chocolate Cupcakes and my incredible Hot Cross Buns.
Now my mini egg of choice here is Cadburys. I grew up on the stuff and chopped up in cookies they bring a gorgeousness that is both luxurious and decadent. Every bite is a chocolate sensation.
There is no need for chilling or shaping they come as they are because that is the way I always roll. I need to, there's no time or inclination for anything else. Mix, scoop and bake baby.
*Scroll down to the bottom of this post for a complete printable recipe card.*
Chewy Mini Egg Cookies Recipe
This is a very simple recipe with few ingredients.
110 grams (3.9 oz) unsalted butter at room temperature. Though salted is fine too simply omit the pinch of salt later.
175 grams (6.2 oz) granulated sugar. If you only have caster sugar then that is ok to use.
1 medium or large egg
200 grams (7 oz) plain flour. It's plain because you want cookies not cakes and if you use self raising you will lose the chewiness.
1 tsp of bicarbonate of soda which is the leavening agent here and helper of all things chewy.
1 pinch salt just to bring out the flavours.
150 grams (5.3 oz) crushed mini eggs. 100 grams (3.5 oz) to put directly into the cookies and 50 grams (1.8 oz) to push into the cookies when first removed from the oven.
*I use a rolling pin to carefully crush the mini eggs on a clean tea towel or you can do the same thing in a large freezer bag. It's really difficult to simply cut them in half with a knife.*
Method
- Put your butter and sugar into a large mixing bowl and cream together for a few minutes until the mixture pales in colour. I use a free standing mixer but a hand held electric whisk is fine as is the wooden spoon method! It's just a lot more hard work.
- Add your egg and beat again. Scrape down your bowl at least once to make sure the whole mixture gets involved in there.
- Add the flour, salt and bicarbonate and mix until all combined.
- Tip in 100 grams of those gorgeous crushed mini eggs.
- Stir through until evenly mixed in.
- I use a small ice cream scoop to measure out about 12 cookies. You can roll them into balls if you don't have a scoop. They weigh roughly about 40 grams each. I place 6 at a time so that they don't run into each other as they spread.
- Bake for about 12 minutes or until just browning around the edges. The middles will still be soft but will firm up as they cool. Press in the remaining 50 grams of crushed chocolate eggs into the tops of the warm cookies.
- Carefully remove from the baking tray with a flat spatula or fish slice onto a cooling rack and allow to cool completely.
- Apply To Face.
Quick and Easy Mini Egg Cookies Tips
- I use a rolling pin to carefully crush the mini eggs on a clean tea towel or you can do the same thing in a large freezer bag. It's really difficult to simply cut them in half with a knife
- Use digital scales to accurately measure out your ingredients
- Don't let the cookies brown too much if you want soft and chewy cookies. Just the outer edge is enough.
- I recommend using an independent oven thermometer. My oven always lies to me about how REALLY hot it is and I bet yours does too.
- If you find the mixture too sticky and soft then sprinkle in 2 heaped tbsps of flour and mix through.
- Store in an air tight tin for up to 5 days.
- Use any chocolate you like if mini eggs aren't your thing. Keep the chocolate chunky though.
To get ahead.
Freeze as uncooked balls in a freezer bag and bake on a lined baking tray for an added extra 5 minutes cooking time than recommended in the recipe. That way you can have a stash of freshly baked cookies on demand. How more winning in life can we possibly get cookie people?
If you are all over these cookies then you may love these recipes too.
Quick and Easy Mini Egg Cookies
Ingredients
- 110 grams butter
- 175 grams granulated sugar
- 1 large egg
- 200 grams plain flour
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 150 grams crushed mini eggs
Instructions
- Preheat your oven to 170 C/325 F/Gas Mark 3
- Put your butter and sugar into a large mixing bowl and cream together for a few minutes until the mixture pales in colour. I use a free standing mixer but a hand held electric whisk is fine as is the wooden spoon method! It's just a lot more hard work.
- Add your egg and beat again. Scrape down your bowl at least once to make sure the whole mixture gets involved in there.
- Add the flour, salt and bicarbonate and mix until all combined.
- Tip in 100 grams of those gorgeous crushed mini eggs.
- Stir through with a spoon or spatula until evenly mixed in.
- I use a small ice cream scoop to measure out about 12 cookies. You can roll them into balls if you don't have a scoop. They weigh roughly about 40 grams each.
- Bake for about 12 minutes or until just browning around the edges. The middles will still be soft but will firm up as they cool. Press in the remaining 50 grams of crushed chocolate eggs into the tops of the warm cookies.
- Carefully remove from the baking tray with a flat spatula or fish slice onto a cooling rack and allow to cool completely.
- Apply To Face
Notes
- I use a rolling pin to carefully crush the mini eggs on a clean tea towel or you can do the same thing in a large freezer bag. It's really difficult to simply cut them in half with a knife
- Use digital scales to accurately measure out your ingredients
- Don't let the cookies brown too much if you want soft and chewy cookies. Just the outer edge is enough.
- I recommend using an independent oven thermometer. My oven always lies to me about how REALLY hot it is and I bet yours does too.
- If you find the mixture too sticky and soft then sprinkle in 2 heaped tbsps of flour and mix through.
- Store in an air tight tin for up to 5 days.
- Use any chocolate you like if mini eggs aren't your thing. Keep the chocolate chunky though.
- Freeze as uncooked balls in a freezer bag and bake on a lined baking tray for an added extra 5 minutes cooking time than recommended in the recipe. That way you can have a stash of freshly baked cookies on demand. How more winning in life can we possibly get cookie people?
Nutrition
All nutritional information is approximate and intended only as a guide.
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