Mini Egg cookies
Mini Egg cookies are fun Easter twist on our delicious chocolate chip cookies. A great, easy recipe for getting kids busy in the kitchen this Easter.
Mini Egg cookies are a great, easy Easter bake kids will love.They’re a deliciously soft and chewy cookie (like all good cookies should be). But as well as being filled with chocolate they’re baked with crushed and whole mini eggs making them the perfect Easter treat.
We’ve made a few different versions of cookies, but with Easter coming up we couldn’t resist making some with an Easter twist. You can use mini eggs, like we did, but i’ve also seen micro eggs in our supermarket, which also work well withouth having to crush them. The kids and I thought they look very cute (they taste even better), I hope you agree!
How can kids can help make mini egg cookies?
Like all our favourite cookies recipes, these are really easy for kids to help with. Kids can help to measure out all the ingredients out and mix them together before dolloping them on your baking trays. There’s no rolling or cutting to do like with some biscuit/cookie recipes, so you can rustle these up in no time.
Mini eggs are a lot bigger than the chocolate chips you normally find in cookies, so you kids can help to bash some with a rolling pin, before adding them to the mixture. If you’re wary of letting very young kids bash things, before the cookies are put in the oven your kids can also pop some whole mini eggs on top (and perhaps eat a few as well!)
How do you store Mini Egg Cookies?
These Easter cookies will keep in an air tight container for a few days (if they last that long – they’re never around for long in our house!)
Can I freeze the EASTER cookies?
Yes. The cookie dough freezes well if you divide them into cookie balls first. Once frozen and kept in a freezer bag, they’ll keep for a few months. When you’re ready to bake them, simply cook them for a few minutes longer than normal.
What can I use instead of self raising flour?
If you don’t have any self raising flour swap it for an equal amount of plain or all purpose flour and add a teaspoon of baking powder.
How do you stop the cookies spreading too much in the oven?
There are normally two reasons why your cookies have spread too much in the oven. The first is there’s too much butter/too little flour. Try adjusting your ratio or butter to flour if you don’t like how your cookies have turned out.
You should also always put your cookies into the fridge to chill for 20 minutes or so before you bake them. This should stop your cookies from spreading too much in the oven.
Other easy Easter bakes
Hot cross muffins
Chocolate hot cross buns
Easer bunny cookies
Hot cross buns
Easter rocky road
Easter bunny cupcakes
Easter chick cupcakes
Easter cookie bar
You might need the following baking tools/gadgets to make these Easter cookies:
Time: 20 minutes plus 10 minutes baking
Serves: 15 cookies
100g (1/4 cup) butter (softened)
150g (3/4 cup) soft brown sugar
½ tsp vanilla extract
200g (1 1/4 cup) self raising flour*
50g (1/4 cup) chocolate chips
2 90g packets mini eggs
* If you don’t have any self raising flour you can swap it for an equal amount of plain or all-purpose flour and add a teaspoon of baking powder.
how to make easter mini egg cookies
Preheat the oven to 180C / 170C Fan /325F and grease or line three baking trays with baking or parchment paper
Mix the butter and sugar
Get your children to weigh the butter and sugar and add them to a large mixing bowl or freestanding mixer.
Beat them together using an electric whisk or the paddle attachment of your mixer until they are light and fluffy.
Add the egg and vanilla extract.
We usually break the egg into a small bowl and have a separate small bowl for the shell, that way we tend to avoid getting shell in our mixture. If shell does going to your bowl, fish it out with a larger piece of shell. It will stick to that more easily than it will your finger. Add the egg to your mixing bowl.
Get your kids to add the vanilla extract. If you have younger children you might need to hold the teaspoon while they pour in the vanilla or vice versa. Older children should be able to do this themselves.
Mix together until everything is well combined. The dough will be quite wet at this point.
Add the flour
Weigh the flour (200g), then add to your mixing bowl. Mix together again until it is well mixed.
Add the mini eggs
Remove the bowl from your mixer if you’re using one then get your child to bash at least half of the mini eggs. We found the easiest way of doing this was to keep the mini eggs in their packet and bash them with a rolling pin. Add them to your mixing bowl along with the chocolate chips and stir them in using a wooden spoon.
Bake the Easter mini egg cookies
Spoon large dollops of cookie mixture on to your prepared baking trays – we used a soup spoon and a teaspoon but an ice-cream scoop can also work well. Leave space between them to allow for spreading.
Place a few whole mini eggs on top of each cookie. Put the baking trays in the fridge for around 30 minutes so the cookie dough can chill.
Bake the cookies for 8-10 minutes. They’re ready when the cookies have turned golden and flattened down a bit.
Remove from the oven. If you need to, you can add few extra mini eggs at this point if there are any cookies that look a bit sparse.
Leave your Easter cookies to cool on the baking tray for a few minutes before putting them on a wire rack to cool completely.
Serve and enjoy!
Easter Mini Egg cookies
- 100 g (¼ cup) butter softened
- 150 g (¾ cup) brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 200 g (1 ¼ cup) self-raising flour
- 50 g (¼ cup) chocolate chips
- 2x 90g packets of mini or micro eggs
Preheat your oven to 180C / 170C Fan / 325F and grease or line 3 baking trays.
Mix the butter and sugar together
Weigh the butter and sugar and add them to a large mixing bowl or freestanding mixer.
- Beat the butter and sugar together using the paddle attachment of your mixer or a handheld mixer until they are light and fluffy.
Add the egg and vanilla extract
- Add the egg and vanilla to your bowl and mix until it is well combined.
Add the flour and mini eggs
- Add the flour and mix it well together.
- Bash half the mini egg to break them up and make them a little smaller. Add the broken mini eggs and chocolate chips and mix them in with a wooden spoon.
Bake the Easter cookies
- Spoon large dollops of cookie mix onto your prepared baking trays. Leave space between them as they'll spread in the oven.
- Put a few mini eggs on top of each cookie before they go in the oven.
- Bake in the oven for 8-10 minutes. They're ready when they have flattened down a little and started to turn a little golden.
- Remove the cookies from your oven. Leave to cool on the baking tray for a few minutes then move them on to a wire rack to cool completely.
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