Easter Chocolate Mini Eggs Cookies

With the copious amounts of chocolate that can be left over at Easter time, here is a great cookie recipe to use up any Cadbury’s chocolate Mini Eggs you have left over. Everyone will simply love these Cadburys Mini Eggs cookies.

Crunchy Cookies With a Soft Centre

These chocolate Mini Eggs cookies are a crunchy variety of biscuit that has a soft, chewy centre with an added crunch of the Mini Eggs shell throughout. They are a seasonal Easter cookie, due to the unavailability of Mini Eggs throughout the rest of the year, so make them while you can!

With their crunchy outer shell and solid chocolate centre, Cadburys Mini Eggs on their own, are such a treat at Easter. But when you put Mini Eggs on cookies, the results are even more amazing. They look great too, with all the multi-coloured mini eggs poking out through the cookie dough.

Why You’ll Love This Recipe


Easter Cookies As An Alternative Easter Gift – For something different, you can gift your friends and family some cookies rather than Easter Eggs.
A Great Way to Use Leftover Chocolate – If you have too much Easter chocolate and don’t know what to do with it, these cookies are the perfect recipe for you!
The Cookie Dough Can Be Frozen – Freeze the dough in individual balls and bake when you want them.

overhead view of the Easter cookies on a cooling rack with a hand picking one up.

Edible Gifts for Easter

Mini Egg cookies are a great alternative to gifting an Easter Egg at this time of the year. Place the cookies in little gift bags and hand them out to your friends.

The cooking time for these chunky cookies is super quick, you just have to be a little patient when allowing the cookie dough to chill before baking, but it’s an important step in achieving the best Easter cookie result you can.

Ingredients

labelled ingredients photo.
  • Plain White Flour – I rarely use self raising flour in my recipes and instead add baking powder and bicarbonate of soda as the rising agent. Using plain flour saves on cupboard space too.
  • Baking Powder and Bicarbonate of SodaBoth used here as a raising agent, giving your cookies a fluffy, full texture.
  • Light Brown Soft Sugar – I love this sugar in cookies, it gives the dough a brown colour which enhances the overall look of the cookies in the finished product. Using other sugars in it’s place can alter the texture, so be aware of this if you choose to do it.
  • SaltUsed to enhance the flavour in the cookie dough.
  • Unsalted Butter – Unless specified I rarely use salted butter when baking sweet treats and would rather add the salt separately if needed to control the amount used. I don’t recommend substituting with salted butter in this recipe.
  • Milk Chocolate – I often melt chocolate into my cookie dough. It gives a really rich flavour to the cookie once baked.
  • Sunflower Oil Be aware of substituting this oil with any other oils that do not possess a neutral taste.
  • Eggallow your egg to reach room temperature before using.
  • Cadburys Choclate Mini Eggs As I have mentioned before, you can get creative and choose a different mini egg if you’d prefer.

How To Make Mini Eggs Cookies


Check out the recipe card below for the full ingredients list and instructions.


steps 1 to 4 showing how to make the mini eggs cookies.
  1. Preheat Oven to 170C.
  2. Mix the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside.
  3. Melt the butter, oil and chocolate together in a saucepan over a low heat, be careful to not allow it to burn. Once melted mix it into the flour until you have a crumbly texture.
  4. Using a whisk, cream the sugar and the egg together until creamy. I usually use a stand mixer with a whisk attachment for this stage.
  5. Once the flour mixture has cooled, add the egg mixture and mix to form a stiff dough. Do not overmix the dough at this point, stop when everything has come together. Adding the egg to a hot mixture may cook the egg and ruin your cookie dough.
  6. Cover the dough and place in the fridge to chill for at least 30 minutes.
  7. Place 3/4 of the mini eggs into a bag and crush into chunks using a rolling pin. You can also use a pestle and mortar for this stage if you’d prefer. Keep the pieces quite chunky if you can.
  8. Remove the dough from the fridge and divide into 10 balls, weighing approximately 50g each. You can make them bigger or smaller but don’t forget that you may need to alter your cooking time for this.
  9. Divide the crushed mini eggs between the dough balls and mix in so they are evenly distributed throughout the dough. Roll each piece into a ball.
  10. Place the cookie dough balls onto a lined, greased baking tray with space between each one, to allow them to spread.
  11. Slightly flatten each ball with your hand. Don’t overdo it as the cookies will naturally spread as they bake.
  12. Cut the other 1/4 of the mini eggs into halves and stick them into the cookies.
  13. Bake the cookies in the oven for around 10 minutes. If you prefer them a little less soft, you can cook them for slightly longer.
steps 5 to 8 showing how to make the mini eggs cookies.

FAQ

Can you freeze mini egg cookies?

Yes you can. When you want to enjoy them, simply pop them back in the oven for about 4-5 minutes at 170C. Remove from the oven and leave them to cool slightly before serving.

Can I freeze the cookie dough?

Sure you can but I would add the mini eggs to the dough once it has defrosted and just before baking.

How do I store these Easter cookies?

Store them at room temperature in an airtight container for 4-5 days.

Can I substitute Mini Eggs for a different type of chocolate egg?

Yes you can, you can try Kitkat Eggs, Smarties Eggs, M&Ms Eggs and Oreos Eggs in your cookies plus many more. Feel free to experiment with what you find.


Can I Substitute Cadburys Mini Eggs with Another Variety?

This cookie recipe will also be just as great with other varieties of chocolate eggs. Instead of using the Cadburys Chocolate Mini Eggs, during Easter there is plenty to choose from so feel free to substitute Cadburys mini eggs with some other varieties. Smarties, M&M’s, Kitkat, Oreo and Galaxy all do their own varieties of Chocolate Mini Eggs plus many more so see what you can find and feel free to experiment with whatever ones you can find.

a stack of baked cookies surrounded by Cadburys mini eggs.

Tips and Guidance


I always find that these Mini Eggs cookies taste best when you eat them on the same day. However, you can revitalise your Easter cookies by placing them in a hot oven for about 4-5 minutes.
You can substitute the Chocolate Mini Eggs for another variety of chocolate egg if you’d prefer.
You can make your mini egg cookies as big or small as you want. Just ensure that you leave enough space between them on a baking tray to allow them to spread as they bake. Be aware that you also might need to alter to baking times slightly.
Don’t omit the chilling time, it’ll help you achieve the best result if you’re patient and allow the cookie dough to rest and chill before you bake it.

overhead view of the cookie dough in balls on a baking tray.

More Easter Recipes We Love


overhead picture of a baked mini egg cookie surrounded by mini eggs and flower heads on a green/blue background.

Easter Chocolate Mini Eggs Cookies

Author: Becky
With the copious amounts of chocolate that can be left over at Easter time, here is a great cookie recipe to use up any Cadbury's chocolate Mini Eggs you have left over.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Chilling Time 30 mins
Course cookies
Cuisine American, British
Servings 10
Calories 281 kcal

Ingredients
 
 

  • 200 g Plain Flour
  • 1 tsp Baking Powder
  • 0.5 tsp Bicarbonate of Soda
  • 150 g Light Brown Soft Sugar
  • 0.25 tsp Salt
  • 50 g Unsalted Butter
  • 60 g Milk Chocolate
  • 1 tsp Sunflower Oil
  • 1 Egg
  • 150 g Chocolate Mini Eggs

Instructions
 

  • Preheat Oven to 170C
  • Mix the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside.
  • Melt the butter, oil and chocolate together and mix into the flour until crumbly.
  • Using a whisk, cream the sugar and the egg together until creamy.
  • Once the flour mixture has cooled, add the egg mixture and mix to form a stiff dough. Do not overmix the dough at this point, stop when everything has come together.
  • Cover the dough and place in the fridge to chill for 30 minutes.
  • Remove the dough from the fridge and divide into 10 balls, weighing approximately 50g each.
  • Place 3/4 of the mini eggs into a bag and crush into chunks using a rolling pin.
  • Divide the crushed mini eggs between the dough balls and mix in so they are evenly distributed throughout the dough. Roll each piece into a ball.
  • Place the cookie dough balls onto a baking tray with space between each one, to allow them to spread.
  • Slightly flatten each ball with your hand.
  • Cut the other 1/4 of the mini eggs into halves and stick them into the cookies.
  • Bake the cookies in the oven for around 10-12 minutes. If you prefer them a little less soft, you can cook them for slightly longer.
  • Leave the cookies to cool and harden slightly before transferring them to a cooling rack.

Watch The Tutorial

Recipe Notes and Guidance

See recipe post for more detailed tips and guidance.
  • Mini Eggs cookies taste best when you eat them on the same day. However, you can revitalise your Easter cookies by placing them in a hot oven for about 4-5 minutes.
  • You can substitute the Chocolate Mini Eggs for another variety of chocolate egg if you’d prefer.
  • You can make your cookies as big or small as you want.
  • Don’t omit the chilling time.

Nutrition Estimate

Calories: 281kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 168mgPotassium: 66mgFiber: 1gSugar: 18gVitamin A: 149IUCalcium: 44mgIron: 1mg
Keyword chocolate mini egg recipe, easter cookies
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating




Like
Close
This Little Home © Copyright 2022. All rights reserved.
Close