Mini Egg Cookies: A Festive Easter Treat
Easter and chocolate go hand in hand, and what better way to enjoy your favourite treat than with a mini egg cookie recipe? These deliciously chewy cookies packed with crunchy mini eggs are the perfect Easter treat—whether you’re hosting a gathering, baking with the kids, or simply craving something sweet. Ready to get started? Read on to discover how to make the ultimate mini egg cookies!
Why Mini Egg Cookies Are the Ultimate Easter Treat
Easter baking welcomes in the bright colours of spring, delicious flavours, and a little creativity, which is why Mini Egg Cookies are so popular! Inspired by chunky NYC-style Mini Egg cookies, this recipe transforms this much-beloved Easter treat into a delicious dessert.
The crisp pastel shells of Mini Eggs add a pop of colour and crunch, while the creamy chocolate inside melts perfectly into a golden, buttery cookie base. Not only do they taste amazing, but they look incredible on any Easter table—making them just as perfect for gifting as they are for bank holiday snacking!
How to Make the Best Mini Egg Cookies
The secret to the perfect Mini Egg cookie recipe is getting the texture just right. A soft and chewy centre paired with a crisp edge makes each bite a dream. The trick? Chilling the dough before baking and using the right balance of ingredients to create that classic NYC cookie thickness.
Our Mini Egg cookie makes 20 treats, making it perfect for the Easter bank holiday weekends with the family.
Step 1: Cream the Butter and Sugars
Before making your delightful bakes, heat the oven to 190C or 170C Fan and line two baking trays with baking paper.
Meanwhile, in a large mixing bowl, beat with an electric whisk, 175g butter, 200 light brown, soft sugar, 100g of caster sugar and 1 tbsp of vanilla extract until light and fluffy. Once this is combined, add one large egg and whisk again.
Step 2: Combine the Dry Ingredients
Add 250g of plain flour, ½ tsp of bicarbonate of soda, and a pinch of salt and gently mix until combined. Next, add 50g of white chocolate (chopped into chunks), 100g of dark chocolate, the Cadbury Bournville works perfectly, and 100g of Mini Eggs (lightly crushed with a rolling pin). We’d recommend leaving a few Mini Eggs for decoration.
Step 3: It’s Time to Bake Your Mini Egg Cookies
Roll the dough into golf ball-sized portions and place a handful of the larger crushed Mini Egg pieces on each cookie. Evenly place them on a baking tray, leaving space between each. Bake for 15-18 minutes, swapping the around halfway through baking.
Top Tip:
To preserve your Mini Egg cookies for longer, they can be frozen before baking for up to 3 months! We recommend defrosting thoroughly in the fridge before baking your seasonal treats.
Step 4: Allow to Cool & Enjoy!
As soon as the cookies come out of the oven, press a few extra Mini Eggs on top while they’re still warm. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Bake, Share, and Enjoy This Easter!
No Easter celebration is complete without a little chocolate—these cookies are the ultimate way to enjoy the season’s favourite treat. They’re fun, easy to make, and bursting with Easter cheer—so grab your ingredients, stock up on Mini Eggs, and get baking! For Easter eggs, festive treats and themed decorations, shop our Easter range online and in-store.
