Mini eggs are an absolute must at Easter. From their solid chocolate insides to the crunchy eggshell coatings, the only way to make this classic Easter treat any more moreish is to bake them in a cookie! Our recipe for Mini Egg Cookies is an easy step-by-step guide to make chewy, chocolatey goodness filled with mini eggs and chocolate chips.

Create the perfect Easter treat with our Mini Egg Cookie Recipe. Perfect for making with the grandchildren over the Easter weekend or make it part of your Easter Sunday recipes for the whole family to enjoy.

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

1. Preheat your oven to 190C/170C fan/Gas 5 and line two baking trays with baking paper.
2. Beat together your butter, sugars and vanilla extract in a large mixing bowl until it appears pale and fluffy. Add your eggs and beat again until combined.
3. Pour in the flour, bicarbonate of soda and a pinch of salt and mix with a spatula. Add the chocolate chunks and half of the crushed mini eggs (set aside the larger pieces). Mix until combined.
4. Roll the cookie dough into golf-ball sized mounds and place on the baking sheets with plenty of space between them. Push the remaining mini egg pieces into the tops.
5. Bake for 15-18 minutes, swapping the sheets 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.
6. Remove from the oven and leave to cool for 10 minutes before placing on a wire rack. Cookies will keep for up to a week in an airtight container.

We hope you enjoy our Mini Egg Cookies recipe, and if Mini eggs are out of season, why not check out our other biscuit recipes, including our Chocolate Chip Shortbread Cookies and Honey and Oat Cookies.

Yes. You can freeze the cookies for up to 3-6 months as either dough or baked. Place the dough in an airtight container and fully defrost before cooking.