Go Back
+ servings
A stack of chocolate mini egg cookies.
Print Pin
5 from 19 votes

Chocolate Mini Egg Cookies

Brownie-like in texture, these easy and indulgent chocolate mini egg cookies are just perfect for your Easter celebrations.
Course Cookie
Cuisine British
Keyword chocolate mini egg cookies, mini egg cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20
Calories 169kcal
Author Beth Sachs

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

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 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!
 
Variations:
  • 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.
 
Freezing: The cookies can be frozen for up to 3 months in a freezer-safe container.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Chocolate Mini Egg Cookies
Amount per Serving
Calories
169
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
9
mg
3
%
Sodium
 
35
mg
2
%
Potassium
 
76
mg
2
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
3
g
6
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter