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mini egg cookies in a pile
cookingwithmykids

Easter Mini Egg cookies

5 from 1 vote
Mini Eggs cookies add a fun Easter twist to our delicious chocolate chip cookies. A great, easy recipe for getting kids busy in the kitchen this Easter.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 1 hour
Servings: 15
Course: Afternoon tea
Cuisine: American, British
Calories: 215
Ingredients Method

Ingredients
  

  • 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

Method
 

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.
      1. 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
      1. Add the egg and vanilla to your bowl and mix until it is well combined.
      Add the flour and mini eggs
      1. Add the flour and mix it well together.
      2. 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
      1. Spoon large dollops of cookie mix onto your prepared baking trays. Leave space between them as they'll spread in the oven.
      2. Put a few mini eggs on top of each cookie before they go in the oven.
      3. 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.
      4. 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.