Easy Chocolate Mini Egg Cookies
Brownie-like in texture, these easy and indulgent chocolate mini egg cookies are just perfect for your Easter celebrations.
Servings 20
Calories 169kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon
- Baking Sheets
- Baking Paper
- Cookie Scoop
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 teaspoon Vanilla Extract
- 240 g Plain 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, 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, 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.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 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, 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 them in a tin or placing them 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.
Nutrition Facts
Easy 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.
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