Mini Egg Cookies | Easter Baking

It’s no secret to anyone that knows me that I love Easter, mainly because of chocolate but also because of how fun and colourful Easter baking can be. One of the most iconic Easter chocolates is Mini Eggs, which are colourful and delicious – I love to bake something with them every year. I was recently doing my regular browse of Jane’s Patisserie’s recipes (as they are the most incredible recipes out there) and found this Mini Egg Cookie recipe, which I thought would be perfect to make for Easter. Who doesn’t love a good Mini Egg?!

Mini Egg CookiesMini Egg Cookies

Ingredients (makes 16 cookies):

  • 300g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115g Stork
  • 100g Light Brown Sugar
  • 100g Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 180g Mini Eggs
  • 200g Micro Chocolate Eggs

You will need:

  • Two mixing bowls
  • A hand whisk
  • An electric whisk
  • Ice cream or cookie scoop
  • Two baking trays
  • Wire rack (for cooling)

Mini Egg CookiesMini Egg Cookies

Instructions:

  1. Preheat your oven to Gas Mark 4/180C/160C Fan and line a couple of large baking trays with baking paper.
  2. With a hand whisk, whisk the plain flour, bicarbonate of soda, salt, and cornflour together in a bowl and put this aside for now.
  3. Melt the butter and add to a separate mixing bowl. Add the sugars to this, and then whisk this mixture for two minutes with an electric whisk. Add the vanilla and egg, and whisk again.
  4. Add in the flour mixture from the other mixing bowl and beat until completely combined and a dough is formed.
  5. Add in the Mini and Micro Eggs and mix together – I’d advise beginning with less than the amount of Mini Eggs in the ingredients as I found it hard to fit them all into the mixture!
  6. Scoop the cookie dough using a scoop, then roll into balls. Pop on the baking trays and bake for 10-13 minutes. I baked mine for about 12 minutes for a softer cookie on the inside, and crunchy on the outside.
  7. Leave the cookies to cool for five minutes on the trays, then transfer them to a wire rack to cool.

Mini Egg CookiesMini Egg CookiesI really enjoyed making these because they were so quick and easy to make, and they smelt incredible while they were baking. I had amazing feedback from everyone that tasted one of these, so I’d definitely recommend stocking up on Mini Eggs before they go out of the shops, and having a go at making these yourself as they’re so tasty!

What is your favourite Easter chocolate?

Share: