Mini Egg Cookies

Close up of biscuits topped with Easter chocolates.

5 from 2 votes

Mini Egg cookies are a fun and simple bake to make for Easter. Expect chunky cookies that are crisp on the outside with a soft and chewy centre. This recipe for Cadbury Easter egg cookies is easy, kid-friendly and results in a pretty and seasonal treat.

Prep Time25

Cook Time12

Total Time37

Course: Baked Goods, Snack

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 313kcal

Author: Jane Coupland

Ingredients

300 g Cadbury Mini Eggs
150 g Butter
120 g Light brown sugar
90 g Caster sugar
¼ teaspoon Salt
1 Egg large, free-range
1 Egg yolk large, free-range
2 teaspoons Vanilla extract or vanilla bean paste
150 g Plain flour (all-purpose)
75 g Strong white bread flour (or replace with plain flour)
½ teaspoon Bicarbonate of soda (baking soda)

Instructions

Melt the butter either in the microwave or over a bain-Marie.
Beat the sugar and salt into the butter with a handheld balloon whisk.
Add the egg, yolk and vanilla extract & beat in.
Mix together the plain flour, bread flour and bicarbonate of soda. Stop beating when no streaks of flour remain - do not overbeat it.
Put 150g of the Mini Eggs into a bag and smash them roughly using a rolling pin or a pestle and toss them into the bowl. Don't break them up too small, large chunks are better in the dough.
Fold through the broken Mini Eggs using a large metal spoon.
Cover and chill the dough for at least 6 hours.
Preheat the oven to 180C/ 350F/ GM 4 and line several baking sheets with baking parchment.
Divide the dough into 14 balls (approximately 50g each or about the size of a ping-pong ball). I use digital kitchen scales to ensure my cookies are evenly sized.
Place on baking sheets (at least 10cm apart – bake in batches as necessary). I bake mine in 2 batches as I only put 4 cookies onto each baking sheet.
Bake for 10-12 minutes, turning the baking sheets halfway through. (Baking for 10 minutes lets the centre of the cookies remain gooey, while cooking for 12 minutes turns them less gooey and more chewy.)
From the remaining Mini Eggs, reserve 1 per cookie and break the rest in half.
Remove the cookies from the oven and firmly tap the baking sheet on a heatproof worktop to help the cookies deflate.
Optional: reshape the cookies using a large cookie cutter and the hula hoop technique: place a cookie cutter that is a little larger than your cookie over each one and firmly shift it around, forcing the cookie to move around and bang into the cookie cutter. It helps push the cookie into a circular shape. This must be done as soon as the cookies are taken out of the oven.
While the cookies are still hot, press 1 whole Mini Egg into each cookie and 5-6 chunks of Mini Egg around it.
Let rest for 2 minutes on the baking sheet then transfer to a wire cooling rack.
Cook the second batch of cookies from step 11.

Notes

Always use gram measurements and a set of digital kitchen scales when baking cookies. The cup system is simply NOT an accurate way to measure ingredients).
Chilling the dough is essential for this Cadbury Mini Egg cookies recipe. It’s the best way to ensure that the dough does not spread too much as it bakes. This helps create a pleasingly thick cookie that is perfect for snuggling those egg pieces into.
If you have a raging cookie craving and cannot wait for 6 hours, then try spreading the dough into an 8×8 inch baking tin and freezing it for an hour, then proceed with the recipe.
If cooking in batches, let your baking sheet cool completely before reloading with more dough. Rinse under cold water and dry the baking sheet if necessary.
Use the hula hoop cookie technique to shape your cookies into circles once baked. Simply place a cookie cutter that is a little larger than your cookie over each one and firmly shift it around, forcing the cookie to move around and bang into the cookie cutter. It helps push the cookie into a circular shape. This must be done as soon as the cookies are taken out of the oven.
Once the cookies are out of the oven work quickly to reshape them and press the Mini Eggs onto the top. If you are too slow the eggs will not stick.
To freeze the cookie dough I recommend shaping the dough into balls before open freezing then, when frozen, transfer the balls into a freezer-proof bag. They can be baked from frozen but will need an extra 2-3 minutes in the oven because of this.

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