Mini Egg Cookies

on

Mini Egg Cookies

If there's one thing that screams spring (aside from blooming flowers and longer days), it's Mini Eggs. Those pastel-coloured, candy-coated chocolate gems somehow taste even better when baked into something warm and gooey—like cookies. And not just any cookies—soft, chewy, chocolate cookies with crunchy bits of Mini Eggs in every bite.

Whether you're baking for Easter, surprising your friends, or just craving something sweet with your cup of tea, these Mini Egg Cookies are guaranteed to hit the spot.



Why You’ll Love This Recipe:

  • Super easy – no fancy equipment or chilling required
  • A great way to use up leftover Easter chocolate (if that’s even a thing!)
  • Crispy on the outside, soft and chewy inside
  • Seriously addictive—don't say I didn't warn you

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 2 cups brown sugar 
  • 2 eggs 
  • 2 tsp vanilla extract 
  • 1 tsp instant coffee 
  • 2/3 cup cocoa powder 
  • 2 cups all purpose flour 
  • 1 tsp baking soda 
  • 1 tsp salt 
  • 1 full family pack of mini eggs (270g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar together in a large bowl for 2–3 minutes until light and fluffy.
  3. Add the egg and vanilla, mixing until fully incorporated.
  4. In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Fold in the crushed mini eggs. You can leave some of them whole for added texture.
  6. Scoop the dough with a spoon and roll into balls. Place 2 inches apart on the prepared sheets. 
  7. Bake for 10–12 minutes, or until the edges are just golden. Let cool for 5 minutes on the pan before transferring to a wire rack.

Pro Tips:

  • Want thicker cookies? Chill the dough for 30 minutes before baking.
  • Swap Mini Eggs for Smarties or any seasonal chocolate if you're feeling adventurous.
  • These cookies freeze really well. Freeze the dough balls and bake from frozen—just add 2-3 extra minutes to the baking time.


These cookies are the kind that vanish as soon as they’re cool enough to grab. Soft, colorful, and packed with nostalgic spring vibes, they’re basically happiness in cookie form.

Give them a go and let me know what you think—tag me in your cookie creations or drop a comment below. Happy baking! šŸ’•


Comments

Post a Comment