Baking mini egg cookies is one of my favorite things to do, especially during Easter! The first time I made them, the mix of gooey chocolate and crunchy mini eggs had everyone asking for more. Over time, I’ve fine-tuned this recipe to make it easy and fun for anyone to try. Whether you’re making mini egg cookies for a treat or following tiktok snacks inspiration, this recipe is a must-try for cookie lovers!
You can also try our famous Cheesy Potato Fritters and Homemade Big Mac Wrap.
Easy Mini Egg Cookies Recipe for Sweet Treat!
Ingredients:
- 120g unsalted butter, melted
- 100g light brown sugar
- 100g white granulated sugar
- 1 large egg
- ½ tsp vanilla extract (optional)
- 300g plain flour (use gluten-free if needed)
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp salt
- 150g chopped Mini Eggs (plus extra for topping)
- 100g chocolate chunks (milk or dark, your choice)
Instructions For Cookies:
Step 1: Prepare the Dough
- In a large mixing bowl, beat together the melted butter, light brown sugar, and white sugar until creamy.
- Add the egg and vanilla extract (if using) and mix until fully incorporated.
Step 2: Add Dry Ingredients
- Sift in the flour, bicarbonate of soda, baking powder, and salt. Use a spatula or spoon to combine until a cookie dough forms.
Step 3: Add the Chocolate
- Fold in the chopped Mini Eggs and chocolate chunks, ensuring they're evenly distributed throughout the dough.
Step 4: Chill the Dough
- Roll the dough into golf-ball-sized balls (approximately 115g each).
- Press a few extra Mini Eggs into the tops of each ball for decoration.
- Chill the cookie dough in the fridge for at least 30 minutes, or freeze for 15 minutes for quicker results.
Step 5: Bake the Cookies
- Preheat your oven to 180°C (Fan) or 200°C regular. Line two baking trays with parchment paper.
- Arrange the chilled cookie dough balls on the trays, leaving plenty of space between each one. Bake for 12–14 minutes, until the edges are golden but the centers are still soft.
Step 6: Cool and Enjoy
- Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack. This allows them to set perfectly while maintaining their chewy texture.
Ingredient
Servings 16
- Amount Per Serving
- Calories 4084kcal
- % Daily Value *
- Total Fat 200g308%
- Total Carbohydrate 520g174%
- Sugars 320g
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Perfect Mini Egg Cookies:
- For softer cookies: Remove them from the oven when the centers look slightly underbaked—they’ll firm up as they cool.
- For a crunchier texture: Bake for an additional 2–3 minutes.
- Storage: Keep the cookies in an airtight container for up to a week, or freeze the dough balls for up to 3 months and bake fresh as needed.
Enjoy your homemade mini egg cookies—they’re perfect for sharing or keeping all to yourself! 😊
Serving Details:
- Yield: This recipe makes approximately 8 large cookies (115g each). For smaller cookies, divide the dough into 16 smaller portions.
- Serving Size: One large cookie or two smaller cookies.
- Storage: Keep in an airtight container for up to 7 days at room temperature, or freeze baked cookies for up to 3 months.
Enjoy your freshly baked mini egg cookies with a cup of tea, coffee, or milk! They’re perfect for sharing with family and friends or as an indulgent treat for yourself. 😊
Frequently Asked Questions
1/4 cup is equivalent to 4 tablespoons. If you’re converting dry or wet ingredients, use this simple measurement.
Yes, you can substitute regular plain flour for gluten-free flour if you don’t need the recipe to be gluten-free.
Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the flavor, but it’s not mandatory if you're short on time.
Yes! For an eggless version, substitute the egg with 3 tablespoons of unsweetened applesauce or 1/4 cup of yogurt.
Place the Mini Eggs in a resealable bag and gently crush them with a rolling pin. Avoid over-crushing to maintain texture.
Store the baked cookies in an airtight container at room temperature for up to 7 days. You can also freeze the cookies or dough for up to 3 months.
Absolutely! You can use any type of chocolate chips or chunks to customize the flavor of your cookies.
The edges should be golden brown, but the centers should still look soft and slightly underbaked. They’ll firm up as they cool.
Yes, divide the dough into smaller portions (about 50g each) and bake for 8–10 minutes instead of 12–14 minutes.
Make sure the dough is chilled before baking. Also, check that you’re using the correct measurements for butter and flour to maintain the right consistency.