Quick and Easy Mini Egg Cookies

mini egg cookies on white baking paper with chocolate egg shards sprinkled around the cookies

This quick and easy mini egg cookie recipe is delicious as well as great fun. Packed full of Easter chocolate eggs these soft and chewy cookies really hit the spot.

Course Biscuits, Cookies

Cuisine English

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 253kcal

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

Metric - U S Customary

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.
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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