Mini Egg Cookies
Thick, soft and packed full of chocolate, these Mini Egg cookies are what Easter baking is all about. With brown sugar cookie dough, white chocolate chunks and Mini Eggs, they're cookie heaven.
Nutrition Facts
Ingredients
Instructions
To make the cookie dough - In a large mixing bowl, add the butter, dark brown sugar and caster sugar and cream everything together, using a hand held mixer, for about 3-4 minutes. The mixture should be smooth, creamy and pale in colour. Alternatively, use a stand mixer with the paddle attachment.
Add the egg and vanilla extract to the mixture, and beat again until well combined.
Sieve together the plain flour, baking powder, baking soda and cornflour and add into the mixture. Gently fold everything together with a rubber spatula until you have a thick cookie dough mixture.
Add the crushed Mini Eggs and white chocolate chunks, saving about one-third for adding on top when baking. Fold everything together again with a rubber spatula until you have an even distribution.
Use an ice cream scoop or cookie dough scoop to divide the cookie dough into balls. Use a kitchen scale to make sure the dough balls are approximately the same weight; between 45-50 grams each.
Place the cookie dough balls on a lined baking sheet and place in the fridge to chill overnight or for at least 6 hours.
To bake the cookies - Preheat the oven to 180C/350F and line two cookie sheets with baking parchment or silicone baking mats.
Place the dough balls onto the lined baking sheets, leaving about 2 inches between the balls to allow them to spread when baking. You might need to bake the cookies in several batches. If so, leave any unbaked cookie dough balls in the fridge until you're ready to bake them.
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Continue Reading at Crumbscorkscrews →Chef's Notes
How many cookies does this recipe make?
This will depend on what size you make the cookie dough balls. I weigh mine to be between 45-50 grams and this makes 12 cookies. You can easy double the recipe if you need a larger batch.
How should I store the cookies?
Once the cookies are cooled they should be keep in an air-tight container at room temperature.
How long will the cookies keep for?
They are best eaten as soon as possible but they will keep for up to 5 days, in an air-tight container. They’re also great eaten while they’re still slightly warm and soft in the centre.
Can I freeze the cookie dough?
Yes you can! The easiest way is to scoop the cookie dough into dough balls and freeze them on a baking tray. When they’re frozen, pop them in a Ziploc bag and keep in the freezer. When you’re ready to bake them, pop them on a lined baking sheet and bake in the oven to bake – you might need to add a few extra minutes baking time. Alternatively, form the dough in a log shape and wrap well in cling-film; you can then slice off cookie rounds and bake from frozen.
Frequently Asked Questions
Q: How many cookies does this recipe make?
A: This will depend on what size you make the cookie dough balls. I weigh mine to be between 45-50 grams and this makes 12 cookies. You can easy double the recipe if you need a larger batch.
Q: How should I store the cookies?
A: Once the cookies are cooled they should be keep in an air-tight container at room temperature.
Q: How long will the cookies keep for?
A: They are best eaten as soon as possible but they will keep for up to 5 days, in an air-tight container. They're also great eaten while they're still slightly warm and soft in the centre.
Q: Can I freeze the cookie dough?
A: Yes you can! The easiest way is to scoop the cookie dough into dough balls and freeze them on a baking tray. When they're frozen, pop them in a Ziploc bag and keep in the freezer. When you're ready to bake them, pop them on a lined baking sheet and bake in the oven to bake - you might need to add a few extra minutes baking time. Alternatively, form the dough in a log shape and wrap well in cling-film; you can then slice off cookie rounds and bake from frozen.
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Reviews from the Original Source
Delicious! I had to improvise with some springy colored M&Ms because my household ate all the candy eggs before I had a chance! This is a delicious and fun cookie and super simple to make. Needless to say, they didn't last long in my home either!
These are amazing. They are the perfect cookie. I doubled the recipe to make a larger batch and added extra mini eggs on top. Thank you Lou for the recipe. Will definitely be making these every Easter.
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