Looking for a fun, festive twist on your classic cookie recipe? Then, these mini egg cookies are the perfect way to celebrate spring and satisfy your sweet tooth! With a crunchy, chewy texture and colourful mini eggs tucked inside, these cookies are a fun and indulgent treat for any occasion—especially Easter!
Whether you’re baking for a holiday gathering or just want to treat yourself, these cookies are super easy to make and packed with chocolatey goodness.
So, let’s get baking and enjoy the bright, vibrant flavours of spring in every bite!
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How to Make Perfect Mini Egg Cookies Every Time
Quick and easy mini egg cookies.
Ingredients
- 175g Unsalted butter (softened)
- 200g Light brown sugar
- 100g Golden caster sugar
- 1 tbsp Vanilla extract
- 1 Egg (large)
- 250g Plain flour
- 1/2 tsp Bicarbonate of soda
- 250g Mini eggs
Instructions
- Preheat the oven to gas mark 5/190℃/375℉. Then, line two baking trays with grease-proof paper. Add the butter, both sugars and the vanilla extract to a large mixing bowl. Use an electric whisk to beat until pale and fluffy.
- Add the egg and beat until combined. Add the flour, bicarbonate of soda and a pinch of salt, then mix together with a spatula. Then, add the mini eggs and mix until well combined.
- Use an ice cream scoop to form the cookie dough into even-sized cookies. Place on the baking tray leaving room between each cookie. Bake for 15-20 minutes until the cookies are golden and cooked through. Switch the baking sheets over in the oven half way through cooking. Remove from the oven, and allow to cook on a wire rack, and enjoy.
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