Chewy Mini Egg Chocolate Cookies
Soft, chewy mini egg studded chocolate cookies packed with chocolate and colourful candy eggs — perfect for Easter, festive baking, or a sweet treat.
Servings 20
Calories 169kcal
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Equipment
- Cookie Scoop
Ingredients
- 100 g Light Brown Sugar or use dark brown.
- 80 g Caster Sugar (Superfine Sugar)
- 125 g Butter softened
- 1 Egg large at room temperature
- 1 teaspoon Vanilla Extract
- 240 g Plain Flour (All-purpose Flour)
- 30 g Cocoa Powder
- ¼ teaspoon Bicarbonate of Soda
- ½ teaspoon 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 180°C (160 fan/ 350F/ Gas 4) 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!100 g Light Brown Sugar, 80 g Caster Sugar (Superfine Sugar), 125 g Butter
- Beat in the egg and vanilla extract.1 Egg, 1 teaspoon 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!).240 g Plain Flour (All-purpose Flour), 30 g Cocoa Powder, ¼ teaspoon Bicarbonate of Soda, ½ teaspoon Baking Powder
- Mix in the crushed mini eggs, micro eggs and white chocolate chips. Chill the dough for 30 minutes if time allows.80 g Mini Eggs, 100 g Micro Eggs, 100 g 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 the back of spoon or fish slice). 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.
Notes
- Use a standing or electric mixer if you need to - the dough is stiff.
- Crush Mini Eggs in their packet with a rolling pin for even distribution.
- Flatten cookies halfway through baking so they spread evenly.
- Use a cookie scoop or tablespoon for uniform-sized cookies that bake evenly.
- Let cookies cool completely before storing to keep them from going soft.
Nutritional Information (Approximate)
Calories: 169kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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