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How to Bake Mini Egg Cookies

Boy, have I been looking forward to making these. I first made them last year, and I’ve been meaning to make them again ever since. When I decided to bake something new every month, I knew immediately what April would be and here we are. Cookies are by far my favourite thing to bake, and I think these might be the best ones.

This recipe is from Janes Patisserie’s website, and as someone who bakes regularly I had all of the stuff already in the cupboard, so I only had to go out and buy mini eggs. It’s nice to have recipes, where you don’t need to restock the kitchen every time.

I’d also highly recommend getting a mortar and pestle. Mini eggs are ridiculously hard to chop; how I haven’t lost a finger is a miracle. For Christmas I got a mortar and pestle and what used to take ages now takes seconds.

If Mini Egg cookies aren’t your thing, how about: chocolate crispy cakes?

This is how to bake mini egg cookies.

Ingredients 

125g Unsalted butter

100g Light brown soft sugar

75g White granulated sugar

1 Medium egg

1 tsp Vanilla (Optional)

300g Plain flour

1 and 1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1/2 tsp Sea Salt

100g Chocolate Chips

200g Chopped Mini Eggs

50g whole Mini Eggs

Method

1 . Beat the butter, light brown soft sugar and white granulated sugar until creamy.

2. Add the egg, and the vanilla if you’re using it; and mix. I included it in mine.

3. Then add the: flour, baking powder, bicarbonate of soda and salt, and beat again until a cookie dough is formed.

4. Add the chocolate chips and chopped mini eggs, then mix until they’re distributed throughout the dough. I didn’t have 100g of milk chocolate chips, so I used white chocolate chips too.

5. The recipe says to weigh the dough out, to make eight cookie dough balls, but I made 12. I made 12 cookie dough balls that weighed anywhere between 80-86g each. You can make as many or as few as you’d like, just make sure you roll them into balls.

6. Once rolled into balls add the whole mini eggs into the dough, and put them in the freezer for 30 minutes.

7. Whilst the cookie dough is in the freezer, preheat the oven to 180C Fan/ 200C Regular. Then line your baking trays with baking paper.

8. After the the thirty minutes take the dough out of the freezer and put onto the lined baking trays. I don’t push them down, but if you like flat cookies, feel free to push the dough down.

9. Bake the cookies for 12-14 minutes.

10. Once baked leave to cool, as they will still be baking whilst cooling.

That was how to bake mini egg cookies.

Thank you for reading.

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Comments

  3. Penny says

    These look VERY dreamy! I will definitely try these ones this Easter 😍 Thank you so much for sharing, Hannah x

    Penny

    Reply

  5. Stephanie says

    Mmmm! This is definitely something I’ll need to make soon. I’m bringing something to our family’s Easter dinner but haven’t decided on what quite yet. Maybe it’ll be these!

    Reply

  6. readandreviewit1 says

    Oh these look absolutely amazing! I love a good cookie and these ones with mini-eggs look like the best thing ever, haha! I’ll have to get a mortar and pestle and give these a go. Thanks for sharing x

    Reply

  12. Mica - Away From The Blue says

    Oooh I love mini eggs but can’t have them in the house as they are a choking hazard for my sons. But as soon as they are older I will need to try this out – they look so tasty!

    Hope you are having a good week. I’m looking forward to the long weekend over Easter 🙂

    Reply

  19. alimackin2013 says

    Oooo these are so pretty and they look like they are super yummy. I am going to have to try making these when it cools down in the fall.

    Allie

    Reply

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