Mini Egg Cookies
User Reviews
5
Mini Egg Cookies
Description
Mini Egg Cookies combine softened butter, light brown sugar, and caster sugar creamed until fluffy before adding an egg and vanilla extract for flavor. The dough is enriched with plain flour, a touch of baking powder, and a mixture of milk chocolate chips and crushed mini eggs folded in to create bursts of chocolate throughout. They are portioned into 12 equal balls spaced out on a baking tray and baked at 180°C until crisp edges form but the middle remains soft. Pressing additional mini eggs on top after baking adds extra decoration. Once cooled slightly, the cookies have a tender interior with chocolate surprises in each bite.
The cookies’ balance of textures and chocolate varieties creates a satisfying sweetness without being overly rich. Their moderate size makes them easy to serve as part of a snack platter or as small desserts with drinks. The vanilla and brown sugar layers enhance the overall flavor complexity, making them enjoyable warm or at room temperature.
For easier portioning, an ice cream scoop can be used, and because mini eggs can be hard to cut with a knife, it’s best to crush them in a freezer bag with a rolling pin. Additional mini eggs can be placed atop the dough balls before baking or gently pressed in while warm for visual interest.
Ingredients
- 150 g butter softened
- 75 g light brown sugar
- 75 g caster sugar
- 1 egg whisked
- 190g plain flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 100 g milk chocolate chips
- 150 g mini eggs chopped/crushed
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Mix together 150 g Butter, 75 g Light brown sugar and 75 g Caster sugar until light and fluffy.
- Add 1 Egg and 1 teaspoon Vanilla extract. Fold gently until combined.
- Add 190g Plain flour, 0.5 teaspoon Baking powder, 100 g Milk chocolate chips and 150 g Mini eggs. Fold everything together until combined and a cookie dough is formed.
- Divide the mixture into 12 and roll into balls. Put onto a large baking tray with as much space between the balls as possible. You may need to do this in separate batches.
- Bake for 10 minutes, until the edges have started to get crispy, but the cookies are still soft in the middle. Press some more mini eggs into the tops of the cookies for decoration.
- Leave to cool on the tray for 2 minutes and then transfer to a wire rack to cool for a few minutes more before eating the cookies warm.
Notes
- Use an ice cream scoop for evenly sized cookies and easier portioning.
- Crush mini eggs in a freezer bag with a rolling pin instead of trying to slice them.
- Reserve some mini eggs to press on top of the cookies before or just after baking for decoration.
- Milk, dark, or white chocolate chips can be substituted based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 256kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 117mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 332IU | 7% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
