Mini Egg Cookie Dough
These edible Mini Egg Cookie Doughs are packed full of chocolate chips and Mini Eggs. The perfect Easter dessert.
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Mini Egg Cookie Dough
Who doesn’t love edible cookie dough? I mean, it’s just such an elite dessert, and it is super easy to make.
I already have so many different Mini Egg recipes on my blog, including my Mini Egg Cheesecake and Mini Egg Trifle. So, I wanted to create a Mini Egg dessert that was a bit different but still simple to make.
Cookie Bakes
I have so many cookie recipes on my blog already, including these Mini Egg Cookies. I absolutely adore cookies. They are so easy to bake, and they can be popped into the freezer for up to three months.
I also have some cookie bar recipes on my blog. Like a cookie, but instead of being round, they are baked into a square tin and cut into individual portions.
This recipe is very similar to my cookie and cookie bar recipes, except for two slight changes that make it safe to eat raw.
Edible Cookie Dough
So, this is an unbaked cookie dough. Think cookie batter, right before you roll it into balls and bake it in the oven. It is sweet and soft and just utterly delicious.
However, this cookie dough doesn’t include eggs, and you do need to bake the flour in the oven to ensure that it is safe to eat first.
Even though there are no raw eggs in this Mini Egg Cookie Dough, it still has the same consistency and taste as regular cookie dough.
Related Recipes
Mini Egg Millionaire Shortbread
I added milk chocolate chips to this cookie dough, but you can use white, milk, dark or a combination of all three.
For the Mini Eggs, I went with a mixture of crushed and whole eggs. To crush your Mini Eggs, pop them into a food-safe bag and bash them with a rolling pin. Alternatively, put them on a chopping board and, using the side of a knife (not the blade) press down to crush them.
Serving
You can serve the cookie dough however you fancy. I used these ramakins just because I felt that they were the perfect size, but you could serve them in a bowl.
I used an ice cream scoop to put them into the ramakins and then added some extra Mini Eggs on top, but you could drizzle over some chocolate or caramel sauce.
While these are utterly delicious on their own, you could serve them with ice cream too.
Alternatives
This Mini Egg Cookie Dough is so customisable. You can use any type of Mini Eggs that you want.
You could also remove 50g of the flour and replace it with cocoa powder to make it chocolate cookie dough.
I used milk chocolate chips in this recipe, but you can use milk, white, dark or a combination of all three.
Equipment
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Mini Egg Cookie Dough
Ingredients
For the Mini Egg Cookie Dough
- 120 g Plain Flour
- 120 g Unsalted Butter or Baking Spread
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 2 tbsp Whole Milk (optional)
- 1 tsp Vanilla Extract
- 100 g Chocolate Chips
- 80 g Mini Eggs
Instructions
To Make the Mini Egg Cookie Doughs
- Preheat the oven to 180°C (160°C Fan) and spread the plain flour on a baking tray.
- Once the oven has preheated bake the flour in the oven for 10 minutes.
- Remove the flour from the oven and leave to cool fully.
- Once the flour has cooled fully, cream together the butter and both sugars until pale and creamy.
- Add in the flour and vanilla and mix until a dough is formed. If the cookie dough is too thick, add a tablespoon of milk and mix again.
- Fold through your chocolate chips and Mini Eggs (reserve some for the top)
- Split the cookie dough between your two serving bowls and press the remaining Mini Eggs on top. Enjoy!
Video
Notes
- This Mini Egg Cookie Dough will last 3+ days in the fridge but is best on the day of making.
- I used ramekins similar to these ones.