Brownie-like in texture, these easy and indulgent chocolate mini egg cookies are just perfect for your Easter celebrations.
I have 4 mini egg addicts in my house, so as soon as we start seeing them in the shops (usually straight after Christmas!), they somehow keep finding their way into my basket!
Not content with 'just' mini egg tiffin and mini egg brownies, I've developed these thick and chewy cookies containing not only mini eggs, but micro eggs AND white chocolate chips for the ultimate Easter chocolate treat.
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✔️ Why should you try it?
- Easy to make
- Can be frozen
- Brownie like in texture
- Delicious with a glass of cold milk
🥘 Ingredients
- Mini Eggs - 1 packet of Cadburys mini eggs, crushed with a rolling pin.
- Micro Eggs - 100g of chocolate micro eggs, which can be found in all major supermarkets. If you can't find them just substitute with the same quantity of crushed mini eggs.
- White Chocolate Chips - for a double chocolate hit. You can also use milk or dark chocolate chips instead.
- Light Brown Sugar - helps give the cookies a chewy texture. You can substitute with dark brown suagr for a deeper caramel flavour.
- Caster Sugar
- Butter - softened unsalted butter is best for this recipe.
- Egg - 1 large free-range egg at room temperature.
- Vanilla Extract - don't be tempted to use vanilla essence!
- Plain Flour
- Cocoa Powder - for a delicious chocolate flavour.
- Bicarbonate of Soda
- Baking Powder
- Salt - a pinch of sea salt really helps elevate the flavour of these cookies.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line 3 baking sheets with baking paper.
Two: Cream together the softened butter and sugars in a mixing bowl until pale and fluffy. You may prefer to use an electric mixture - this cookie dough gets quite stiff later on!
Three: Beat in the egg and vanilla extract.
Four: Mix in the flour, cocoa powder, bicarbonate of soda and baking powder. The mixture will seem quite stiff and dry at this point but you need to keep mixing. By hand, it takes about 5 minutes to get it to come together. Don't forget you can always use an electric mixer to make life easier (I quite like the work-out!).
Five: Mix in the crushed mini eggs, micro eggs and white chocolate chips.
Six: Take heaped tablespoons of the mixture and roll into balls. Place on the prepared baking sheets, well-spaced. The mixture makes 20 cookies.
Seven: Bake in the oven for 10-12 minutes. Half-way through baking, take the baking sheets out of the oven and flatten down the cookies with a fish slice or palette knife. Return to the oven to carry on baking.
Eight: Once out of the oven leave to cool for 10 minutes before placing on a wire rack.
💭 Top tips
- If you struggle with upper arm strength I advise you to make the cookie mixture in an electric mixer. It's quite a dry mixture (but that's what gives them such a nice brownie-like texture) and requires a bit of elbow grease to get the ingredients mixed.
- Make sure the cookies are completely cooled before storing in a tin or placing in the freezer. Excess moisture will mean your cookies will turn soft.
- Use a rolling pin to crush the mini eggs in their packet.
- Use a cookie scoop to ensure your cookies are the same size and cook at the same time.
- The cookies taste best the next day!
🍴 Serving suggestions
These mini egg cookies (along with mini egg tiffin) are perfect for your Easter buffet table. Or, why not serve them up at your annual Easter Egg hunt?
📖 Variations
- Use milk or dark chocolate chips instead of white chocolate chips, or use a mixture of all three types.
- If you can't find micro eggs (I've seen them in Sainsbury's and Tesco) then substitute with the same amount of crushed mini eggs.
- Turn them into chocolate orange mini egg cookies by omitting the vanilla extract and grating in the zest of 1 orange.
🥡 Storage
The cookies can be stored in an air tight container for up to 5 days. Alternatively you can freeze the cookies for up to 3 months. Place in a sealed freezer safe container in layers separated with non stick baking paper to prevent them sticking together.
❓ FAQS
Sadly mini eggs are only generally available between January and April. I stock up for the WHOLE YEAR when I can!
You can freeze baked cookies for up to 3 months, or alternatively, you can freeze the unbaked cookie balls. Open freeze the unbaked cookie balls on baking sheets for 2 hours then pop them into freezer-safe containers. To bake, place the frozen cookie balls on lined baking sheets and bake as directed (you may need to add a couple more minutes to the baking time).
😋Related recipes
More Easter treats you might enjoy!
- Mini Egg Tiffin
- Mini Egg Cookie Bars
- Mini Egg Nests
- Mini Egg Blondies
- Mini Egg Malteser Crunch Bars
- Chocolate Cornflake Cakes
- Biscoff Tiffin
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More chocolate recipes from the Effortless Foodie kitchen!
Recipe
Chocolate Mini Egg Cookies
Ingredients
- 100 g Light Brown Sugar or use dark brown.
- 80 g Caster Sugar
- 125 g Butter softened
- 1 Egg large at room temperature
- 1 tsp Vanilla Extract
- 240 g Plain Flour
- 30 g Cocoa Powder
- ¼ tsp Bicarbonate of Soda
- ½ tsp Baking Powder
- 80 g Mini Eggs crushed
- 100 g Micro Eggs
- 100 g White Chocolate Chips or use milk/dark chocolate chips
Instructions
- Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line 3 baking sheets with baking paper.
- Cream together the softened butter and sugars in a mixing bowl until pale and fluffy. You may prefer to use an electric mixer - this cookie dough gets quite stiff later on!
- Beat in the egg and vanilla extract.
- Mix in the flour, cocoa powder, bicarbonate of soda and baking powder. The mixture will seem quite stiff and dry at this point but you need to keep mixing. By hand, it takes about 5 minutes to get it to come together. Don't forget you can always use an electric mixer to make life easier (I quite like the work-out!).
- Mix in the crushed mini eggs, micro eggs and white chocolate chips.
- Take heaped tablespoons of the mixture and roll into balls. Place on the prepared baking sheets, well-spaced. The mixture makes 20 cookies. Use a cookie scoop to ensure the cookies are the same size!
- Bake in the oven for 10-12 minutes. Half-way through baking, take the baking sheets out of the oven and flatten down the cookies with a fish slice or palette knife. Return to the oven to carry on baking.
- Once out of the oven leave to cool for 10 minutes before placing on a wire rack.
Video
Notes
- If you struggle with upper arm strength I advise you to make the cookie mixture in an electric mixer. It's quite a dry mixture (but that's what gives them such a nice brownie-like texture) and requires a bit of elbow grease to get the ingredients mixed.
- Make sure the cookies are completely cooled before storing in a tin or placing in the freezer. Excess moisture will mean your cookies will turn a bit soft.
- Use a rolling pin to crush the mini eggs in their packet.
- Use a cookie scoop to ensure your cookies are the same size and cook at the same time.
- The cookies taste best the next day!
- Use milk or dark chocolate chips instead of white chocolate chips. or use a mixture of all three.
- If you can't find micro eggs (I've seen them in Sainsbury's and Tesco) then substitute with the same amount of crushed mini eggs.
- Turn them into chocolate orange mini egg cookies by omitting the vanilla extract and grating in the zest of 1 orange.
I'm linking this up to #CookBlogShare which this week is hosted by Sew White!
Beth
Yum! These look so delicious and easy! I can’t wait to make this recipe with my kids!
Gita
Oh, the kids are going to love these! Can't wait to bake these with them!
Jenn
I loveeee Mini Eggs and wait each spring to get them. I'll be making these cookies for sure and boy oh boy I can't wait!
Shadi Hasanzadenemati
I have everything I need for this dish, can’t wait to make it this weekend!
Jess
Oh boy, these look dangerous! Don't think I will be able to have just one!
Gail Montero
What a yummy easter treat these cookies make! Love all that chocolate!
Dannii
I am so excited for everything mini egg over Easter and these cookies look delicious.
Sarah James
Your cookies look delicious, I love the sound of the brownie like texture. All I need now is some mini eggs, thanks for sharing your recipe.
HEATHER PERINE
My fiance is obsessed with mini eggs so he is going to be so excited when I whip these up for him this weekend! They look fantastic!
Nart at Cooking with Nart
Love these festive treats! I'm a huge fan of the mini eggs...and mini egg cookies - you can never say no to them!
Mahy
My cookie jar is empty, so this came so timely! Really happy that I've stumbled upon this recipe of yours!
Vicky
Yummy! These cookies look SO good! I love the mini Cadbury eggs and adding them to chocolate cookies is brilliant.
Beth Sachs
Glad you enjoyed them Vicky!
Tania Pilcher | Fit Foodie Nutter
I can't wait to make them with my daughter tomorrow! Perfect activity for half term, right? Thank you for the recipe, will update you on how we will get on!
Danielle Wolter
So cute! What a great idea for Easter, can't wait to make them 🙂
Chichi
These cookies are amazing! They taste so good and so easy to make.
Kat (The Baking Explorer)
We're mini egg obsessed too! These look so good!
Sisley White
Mini egg anything has my vote! Thank you for a great recipe and for joining up to #CookBlogShare.