If you love cookies then you will love these mini egg cookies. This mini egg cookie recipe makes cookies that are delicious, chunky and full of yummy crushed mini eggs. They are so quick and easy to make and if you have kids, they will absolutely love them too.
These cookies have a crispy edge and a soft chewy centre which make them so moreish. Chocolate chips are added along with the crushed mini eggs which makes them even more delicious and gives the centres the perfect texture.
Easter is a great time to try this mini egg cookie recipe as you'll find mini eggs in every supermarket during the Easter period. Mini eggs are sold in certain shops throughout the year too though they are not readily available. If you love cookies and mini eggs then try out this great combination and I’m certain you won’t regret it.
Ingredients for Chunky Mini Egg Cookies
For the full list of ingredients and measurements, scroll to the recipe card below.
- Chocolate mini eggs – I use Cadburys mini eggs
- Flour – use plain or all-purpose flour.
- Salt – I use fine sea salt.
- Cornflour – also known as cornstarch in some countries.
- Bicarbonate soda – also known as baking soda.
- Butter – use room temperature unsalted butter.
- Sugar - a combination of soft brown sugar and granulated sugar.
- Egg – use a room temperature egg.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Chocolate chips – use milk or dark chocolate chips.
How to Make Chunky Mini Egg Cookies
Crush the mini eggs
Firstly, start by adding the mini eggs to a zip bag and bashing them with a rolling pin to crush them. Set the crushed mini eggs aside.
Prepare the dry ingredients
Add the flour, salt, cornflour and bicarbonate soda to a large bowl then whisk them together and also set aside.
Combine the butter and sugar
In another bowl, add and cream together the butter and both sugars until fluffy.
Mix in the egg and vanilla
Mix in the egg and vanilla extract and continue to mix until well combined.
Fold in the dry ingredients and chocolate
Mix in the dry ingredients you set aside earlier then mix in the chocolate chips and crushed mini eggs ensuring they are equally distributed in the cookie dough.
Roll the cookie dough into balls and refrigerate
Roll the cookie dough into 12 equal sized balls and refrigerate for a minimum of 1 hour or until you’re ready to bake.
Preheat the oven
Preheat the oven to 180oC then place the cookies on a baking sheet lined with parchment paper and ensure there is space between them.
Bake the cookies
Bake for 14 minutes or until golden in colour. Allow the cookies to cool on the baking sheet for 20 minutes then carefully transfer them to a cooling rack to completely cool.
Recipe Tips
- These cookies are quite large so if you prefer smaller cookies then divide them into a larger number but remember to reduce the baking time.
Storage
Store these cookies in an airtight container and keep them at room temperature for up to a week.
You can make these cookies and freeze the dough balls until needed. They can be baked from frozen but they will require more time to bake. From frozen bake for an extra 2 minutes.
Nutrition
Nutrition based on 1 serving - Calories: 321kcal | Fat: 13.5g | Saturates: 8.2g | Carbs: 45.5g | Sugar: 30.6g | Fibre: 1.0g | Protein: 3.7g | Salt: 0.26g.
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Chunky Mini Egg Cookies
Ingredients
- 150g cadburys mini eggs
- 250g plain flour
- ¼ teaspoon salt
- 1 teaspoon cornflour or cornstarch
- ½ teaspoon bicarbonate soda
- 110g unsalted butter soft at room temperature
- 100g soft light brown sugar
- 70g granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 100g milk chocolate chips
Instructions
- Start by adding the mini eggs to a zip bag and bashing them with a rolling pin to crush them. Once crushed set aside. To a bowl, add the flour, salt, cornflour and bicarbonate soda then whisk them together and also set aside.
- To another bowl, add the butter, and both sugars then cream them together until fluffy. Mix in the egg and vanilla extract then pour in the dry ingredients you set aside earlier. Combine well then mix in the chocolate chips and crushed mini eggs ensuring they are equally distributed in the cookie dough. Roll the cookie dough into 12 equal sized balls and place them in the fridge for a minimum of 1 hour or until you’re ready to bake.
- When you’re ready to bake the cookies, preheat the oven to gas mark 4/350oF/180oC/160oC Fan. Place the cookies on a baking sheet lined with parchment paper and ensure there is space between them. Bake for 14 minutes or until golden in colour. Allow them to cool on the baking sheet for 20 minutes then carefully transfer them to a cooling rack to completely cool.
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