5.0 from 6 votes
Mini Egg Cookies
Chocolate Mini Egg Cookies, a delicious Easter treat for the whole family. The cookies are chewy and rich, buttery and chocolaty, and super easy to make with a few ingredients. It's a great recipe to make for the big day, but also after Easter when there are lots of chocolate eggs leftover.
Prep Time
10 mins
Cook Time
10 mins
Rest time
5 mins
Total Time
45 mins
Servings: 20 cookies
Calories: 218 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 200 g milk chocolate micro eggs
- 275 g plain flour
- 175 g butter
- 125 g caster sugar
- 125 g light brown sugar
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Add the butter cut into cubes to a pan set over a low heat - allow it to melt, then leave it to cool slightly.
- Add the cooled butter to a large bowl, and add the white and brown sugar.
- Use a hand mixer to mix everything together until you get a smooth paste.
- Add the egg and egg yolk, and mix again, the mixture will double its volume and become a lighter colour.
- In go the sifted flour, bicarb of soda, vanilla extract - use a spatula to mix everything into a dough.
- Throw in the chocolate eggs, and gently fold them in using a spatula.
- Leave the mixture to rest for 5-10 minutes so that the dough can thicken a bit, it can be pretty soft at this stage.
- Line 2 large baking trays with non-stick baking paper or grease and flour a non-stick tray.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Use your hands to shape balls out of the dough - I arranged only 6 balls onto each baking tray to allow plenty of room for spreading - so work in batches and with different baking trays.
- Bake for about 10-11 minutes, or until the edges are slightly darker, and the cookies are still a bit puffed up.
- Leave to cool on a hard surface before transferring onto the cooling rack.
- Repeat with the remaining dough.
Cup of Yum
Notes
- The cookies might still look soft once they come out of the oven, but that's ok, they will firm up further once they cool down. Leave them onto the baking tray until they are hard enough to handle, then transfer onto a cooling rack.
- If you transfer the cookies straight onto a cooling rack as they come out of the oven, they will take the shape of the rack, and firm up like that - still delicious, but slightly wonky!
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
97mg
(4%)
Potassium
29mg
(1%)
Fiber
0.4g
(2%)
Sugar
18g
(36%)
Vitamin A
269IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 97mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.