Mini Eggs + Chocolate Chips = the BEST Mini Egg Cookies ever!
I don’t really feel like these cookies need an introduction, and to be quite honest I don’t think I could write one that sums up just how epic these cookies are!
Easter season is well underway and if you are like me then you will have scoffed more Mini Eggs than you even want to think about, but that certainly won’t stop you from making these! Because, well, because the more Mini Eggs the better right?!
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Mini Egg Cookies
Cookies are one of my favourite things to bake as they are super quick and relatively simple to make.
Start by creaming together your butter and sugar. In this recipe, I used two different types of butter. I used light brown sugar and granulated sugar. Please use both because they make the cookies so soft and gooey. They are delicious.
Once you have creamed together the butter and sugar add in all of the remaining ingredients except the chocolate chips and Mini Eggs. Beat the ingredients together until it forms a dough.
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Now add in the Mini Eggs and chocolate chips and beat until the dough comes together and the eggs and chocolate chips are evenly distributed.
In this recipe, I used white chocolate chips but you could use milk or dark if you prefer. I also used whole Mini Eggs. When they are being mixed into the dough they tend to break up anyway so I don’t crush them beforehand. If you want to crush them though then it is absolutely fine.
I also used chocolate chips in this recipe, but sometimes I prefer a bigger chunk of chocolate. If I want bigger chocolate chunks I just use a white chocolate bar and cut it up into pieces.
Split the cookie dough into individual portions. I find the easiest way to do this is either by weighing them or using an ice cream scoop to portion them. That way I know they are all the same size.
Gently press them into balls, you don’t want to squeeze them too tightly or they won’t spread when you bake them. Don’t worry also, if they aren’t perfectly round.
Place them onto a lined baking tray. Cover them with cling film and put them into the freezer for an hour.
Baking the Cookies
Five to ten minutes before the end of the freezing time, preheat your oven and line two to three baking trays with baking parchment.
Once your cookies have been in the freezer for an hour remove them and split them onto two to three lined baking trays. Make sure there is plenty of room between them because they will flatten slightly and you don’t want them to end up touching.
Bake them in the oven.
The great thing about these cookies is that they can stay in the freezer for up to three months. You can make them and freeze them now, and then only bake them when you are ready. You could keep them for when you are having a cookie craving and you will always have some in the freezer.
If you do decide not to bake them all at the same time, and you want to keep some for later just take out the amount that you need but ensure the ones left in the freezer and still well wrapped.
How do I know when the cookies are baked?
You will know the cookies are ready when they have flattened and the white chocolate chips are melted.
Telling when cookies are ready can be particularly difficult because they will still be very soft when you take them out of the oven.
I would recommend leaving the cookies to cool fully on the baking tray this way they will have a chance to firm up and when you lift them up they won’t fall apart.
Alternatives
You can use any kind of Mini Egg in these cookies
You could also use white or dark chocolate chips or a mixture if you prefer.
If you want to make these chocolate cookies then remove 15g of flour and replace it with cocoa powder.
Equipment
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Mini Egg Cookies
Ingredients
For the Cookies
- 100 g Unsalted Butter or Stork
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 225 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 150 g White Chocolate Chips
- 160 g Mini Eggs
Instructions
To Make the Cookies
- Line a baking tray with baking parchment or a tupperware container and leave it to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and Mini Eggs and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 100g and place on your baking tray or in your tupperware container.
- Pop them into the freezer for 1 hour.
- Towards the end of the 1 hour freezing time preheat the oven to 200C (180C Fan).
- Line two to three baking trays with baking parchment and leave to one side.
- Remove the cookie dough from the freezer and spread them out on two or three baking sheets. Remember they will spread slightly so you don't want them to be touching.
- Bake in the oven for 10-13 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool. They will still be really soft when you take them out of the oven but they will firm up as they cool. I recommend leaving for 15-20 minutes before eating. Or leave them to cool completely.
Notes
- These will last up to 5 days in an airtight container once baked.
- These will keep up to 3 months in the freezer.
