Mini Egg cookies
Create the perfect Easter treat this season with our mini egg cookie recipe, perfect for making with the grandchildren.
This recipe makes 20 cookies.
- 175g butter, softened
- 200g light brown soft sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 250g plain flour
- 40g cocoa powder
- ½ tsp bicarbonate of soda
- 50g white chocolate, chopped into chunks
- 100g bar dark chocolate, chopped into chunks
- 100g mini chocolate eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate
- Preheat your oven to 190C/170C fan/gas 5 and line two baking trays with baking paper.
- Tip your butter, sugars and vanilla extract into a large mixing bowl. Beat the mixture until it appears pale and fluffy, then add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half of the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
- Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you’ll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops.
- Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
- Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Once done place your cookies on a beautiful plate for all to admire.
If you enjoyed our mini egg cookies then don't forget to take a look at our other recipes for more cooking inspiration.