Mini eggs cookies
Mini Egg Cookies are the kind of bake that instantly puts you in a good mood — soft, chewy centres, crisp edges, and colourful chocolate eggs scattered throughout like little pockets of joy. They’re everything you want from an Easter treat: fun, festive, and irresistibly moreish. Studded with crunchy, pastel‑coloured Mini Eggs and packed with plenty of chocolate in every bite, these cookies are quick to make, reliably delicious, and ready in under 30 minutes.
Whether you’re baking with kids, filling treat boxes, planning an Easter dessert table, or simply craving something sweet with a cup of tea, these vibrant spring cookies are guaranteed crowd‑pleasers.
Mini egg cookies
Ingredients
- 175 g plain flour
- ¼ tsp bicarbonate of soda
- 125 g unsalted butter, softened
- 50 g caster sugar
- 50 g light muscovado sugar
- ½ tsp vanilla essence
- 1 egg
- 75 g mini eggs, roughly crushed
Instructions
- Preheat the oven to 190°c / gas 5. Grease 2 baking trays and set aside.
- Put all the ingredients in a large bowl, except the chocolate and mix with an electric whisk until all combined.
- Add the chocolate pieces and with a wooden spoon mix together. See Top Tip
- Divide the mixture into 18 balls, and place onto the baking trays, flatten them a little ensuring they are spaced apart as the mixture will spread.
- Bake for 8-10mins until lightly colour and just firm.
- Leave to cool on the trays for a few mins and then transfer to a wire rack to cool completely.
- Store in an airtight container.
TOP TIP:
- If you find the mixture is just turning to breadcrumbs when you're whisking, tip the mini eggs into the mixture and knead together with your hands.