I make these Easter egg cookies every Easter! They are SUPER festive, crunchy, chewy and gooey. They are also loaded with Cadbury mini eggs and oozing with white and dark chocolate.
Easter Egg Cookies
I made a fun Easter twist on my Hazelnut Cookies with Chocolate Chips. These homemade Easter treats only take 10 minutes to bake, and no chill time is required.
The texture and taste of these cookies are SUPERB; everyone in my family loved them.
You'll Need
Sugar: I use light brown sugar and caster sugar to make these cookies.
Butter: I prefer unsalted butter.
Vanilla extract: To add flavor.
Egg: I use just one large egg.
All-purpose flour:
Baking soda: A leavening agent.
Chocolate: I use white and dark chocolate; I break them into small chunks; you can use chocolate chips instead.
Mini chocolate eggs: I used Cadbury mini eggs, however you can pick the ones you prefer.
Find the quantities in the recipe card.
How To Make Mini Egg Easter Cookies
First step (before you begin whipping the batter): Break the dark and white chocolate into small chunks and crush the Easter mini eggs.
Then, Preheat the oven to 180C/ 350F and line two baking sheets with parchment paper.
To crush the min eggs, I put them in a plastic bag and use the rolling pin to crush them; you can also use a pestle and mortar to crush them; just place a few eggs at a time into the bowl and pound lightly.
Second step (Now begin with the batter): Whisk the butter, light brown sugar, and caster sugar in a large bowl until it is fluffy. Then whisk in the egg and dribble in a few drops of vanilla extract and mix it into the batter.
Third Step (Mix in the dry ingredients): In a separate bowl, measure out the flour, baking soda, and salt. Once mixed well, these ingredients need to be added to the first bowl. In the first bowl, start adding the dry ingredients.
Go slow, otherwise, the batter may form lumps. Add the dry ingredients, mix, and then add some more. Lastly, crack the egg into this mixture.
Fourth step (Add the chocolate and Cadbury mini eggs): Fold in the chocolate chunks we had broken earlier into this batter. Also, fold half of the crushed mini eggs using a spatula or wooden spoon.
Fifth step (Shape the cookie balls): Use a medium cookie scoop or just scoop about 1 tablespoon of the batter per cookie into the baking sheets (make sure you leave space between each one).
Tip: Use a cookie scoop; It helps each cookie be the same size. If there are bigger and smaller cookies, the smaller ones brown faster than the larger ones.
Sixth step: Sprinkle the remaining mini egg pieces we had saved earlier on the tops of these cookies. Place the baking tray in the preheated oven.
Seventh step( Bake): Bake for 10 to 15 minutes, and then take the cookies out of the oven.
Tip: Make sure that you’ve placed the cookies in the very centre of the oven.
Tip: Your cookies are done if the edges of the cookies are lightly golden brown and the cookies are firmly set, and there are little cracks on top around the edges.
Ninth Step: Let them cool on the counter for 10 to 15 minutes before transferring them to a wire rack.
Tip: It is very important not to touch or move the cookies once out of the oven because they will be so soft and will firm once they come to room temperature.
Ta-da! You’re scrumptious Easter delights are ready to be served.
Helpful Tips!
- Make sure to use butter and eggs at room temperature. It’s way easier to mix them into other ingredients that way.
- If you want to make a small batch of these cookies, just divide the ingredient quantities by two. These amounts made me 23 cookies.
- I store these mini egg cookies in an airtight container. They will last a good week at in the fridge.
- These cookies can be frozen for up to 3 months. I advise you to separate each cookie with some baking paper before storing though.
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Recipe
Easter Egg Cookies Recipe
Equipment
- Digital scale
Ingredients
- 175 g butter , softened
- 100 g light brown sugar
- 60 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60 g white chocolate , chopped into chunks
- 100 g dark chocolate , chopped into chunks
- 100 g mini chocolate eggs , crushed
Instructions
- Preheat the oven to 180C / 350F, and line two baking sheets with parchment paper.
- In a mixing bowl, whisk butter and sugars until fluffy.175 g butter, 100 g light brown sugar, 60 g caster sugar
- Whisk in the egg and vanilla extract.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking soda and salt, and mix until combined.250 g all purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Now, fold in chocolate chunks and half of the crushed mini eggs using a spatula or wooden spoon.60 g white chocolate, 100 g dark chocolate, 100 g mini chocolate eggs
- Scoop about 2 tablespoons of the batter per cookie into the baking sheets (make sure you leave space between each one).
- Sprinkle the remaining mini egg pieces on the tops of the cookies.
- Bake for 10-15 mins, remove from the oven and leave to cool for 10-20 minutes before transferring to a wire rack.
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