Chocolate Mini Egg Cookies

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Soft and chewy cookies, yet crispy on the outside, and absolutely loaded with chocolate mini eggs; these Easter treats are utterly irresistible. They are all over instagram at the moment – and there is good reason for this. They are delightful!

Quick and easy to make, chopping the mini eggs is probably the most time consuming aspect. You do have to remember however, that the cookies need to go into the freezer for a minimum of 1 hour before you cook them. This helps to stop them spreading too much. Alternatively, make them in advance and store in the freezer, ready to cook at a moment’s notice. What’s not to like about cookies on demand!

How to make Chocolate Mini Egg Cookies

This recipe is based on my Chocolate Chip Cookies – Core Recipe. I have simply loaded them with Cadbury’s Chocolate Mini Eggs. You can also use this recipe for cookie bars and cookie dessert cups.

Collect all your ingredients together:

• unsalted butter
• soft brown sugar 
• caster sugar
• fine salt
• egg 
• vanilla extract
• plain/all-purpose flour 
• baking powder 
• chocolate mini eggs

How to make these fabulous mini egg cookies:

1. Put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
2. Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
3. Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
4. Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.
5. Add to the mixing bowl and fold through the chocolate chunks. However, hold a few chunks back before mixing in. I often find the last bit of cookie dough has very few chocolate chunks in it. If you hold a few back you can simply mix into the remaining dough.
6. Use a small ice cream scoop or a 1 tablespoon measure to divide the mixture into balls, roughly 30g each – you should make around 26 – 30 cookies and place on a baking parchment lined baking tray or flat surface.
7. Top each cookie dough ball with a mini Easter egg.
8. Cover with cling film and place in the freezer for a minimum of 1 hour – or up to 3 months!
9. When you are ready to cook them, place spread out on a baking sheet and cook from frozen in a pre-heated oven for 11 – 13 minutes. (I cook 5 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)
10. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

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Can I bake these cookies directly from the fridge?

Unlike many recipes, these cookies do not have to be chilled prior to baking. They can be cooked as soon as they are made. However, if you want to prepare the dough ahead of time, simply store them covered in the fridge for up to 3 days and then bake them, directly from the fridge, when you are ready.

What is the best way to store these cookies?

When you store cookies, it is important to cover them and store in an airtight container. They keep well for 3 – 4 days at room temperature or 5 – 6 days in the fridge. However, if you are storing them in the fridge, remember to take them out to warm up to room temperature before you serve them.

Can I freeze these cookies?

Yes you can! You can freeze the cookies prior to cooking and after cooking.

Freeze prior to cooking:

One of the wonderful things about this recipe (and most cookies in general to be fair) is that you can make a big batch and freeze them uncooked, but oven ready. To freeze, place them on a baking parchment lined board or baking tray, cover with cling film and place in the freezer until solid. As soon as the dough balls are frozen, they can be transferred into labelled freezer bags or containers. They can be cooked directly from frozen. Freshly baked warm cookies on demand – what is not to like?

Cook directly from the freezer:

Bake directly from frozen, as described in the recipe. Simply allow 1 – 2 extra minutes bake time.

Freeze after cooking:

These cookies can also be frozen after you have cooked them. Freeze in labelled or sealed containers/bags for up to 3 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.