Go Back
+ servings
Mini Egg Cookies
Print Recipe
5 from 1 vote

Mini Egg Cookies

Super easy NYC style Mini Egg cookies that are soft and chewy on the inside, crispy on the outside with tasty chocolate and the pleasing crunch of Mini Egg shells in every bite.
Prep Time15 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: British
Servings: 8 cookies
Calories: 340kcal
Author: Helen

Ingredients

  • 160 g Cadbury Mini Eggs
  • 60 g unsalted butter room temperature
  • 120 g golden granulated sugar Note 1
  • 1 egg room temperature
  • ½ tsp vanilla essence
  • 150 g plain or all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 80 g dark, milk, white chocolate chips, or butterscotch chips (or a mixture)

Instructions

  • Heat your oven to 390F or 200C. Line a baking tray with a silicone baking mat or parchment paper.
  • Put two thirds of the Mini Eggs into a sealed freezer bag and bash with a rolling pin to break them up into small yet discernible chunks. Aim for around a quarter of a Mini Egg.
  • Pour the bashed Mini Eggs into a bowl and set aside. Add the remaining eggs to the bag , bash into larger chunks of around ½ Mini Egg in size and set aside in another bowl.
  • Beat the butter and sugar with a manual whisk, electric whisk or stand mixer. Then mix in the egg and vanilla essence.
  • Mix the flour, baking powder and sea salt in a separate bowl. Then pour them into the wet ingredients and gently mix.
  • Gently fold in the Mini Eggs and chocolate chips by hand.
  • Form the cookie dough into 8 even-sized balls and place on the baking tray, ensuring they are 5cm/2 inches apart.
  • Place the additional halved Mini Eggs into the outside of the cookies.
  • Bake for 12-14 minutes until the edges begin to brown and the tops start to crack. (Note 2)
  • Optional: To get perfectly round cookies use a round cookie cutter or glass, place it over the cookies as soon as they have come out of the oven and move it gently around the outside to round off any uneven edges.
  • Let the cookies cool for 5-10 minutes on the tray and then transfer them to a wire rack to cool completely.

Notes

  1. Sugar: You can also use a mixture of brown and white sugar. Please avoid using only white or brown sugar. The cookies will be bland tasting or too rich.
  2. Perfectly baked cookies: Perfectly baked cookies will still feel molten and soft to touch but will harden as they cool.
 
Storage instructions:
The cookies will keep for up to 1 week when stored in an airtight tin or container.
Freezing instructions:
Freezing cookie dough: Form the dough into balls as you would before baking it, place them on a lined baking sheet or plate and freeze. Once they are frozen you can transfer them to a freezer bag or airtight container. Then you just bake them from frozen, adding a minute or two to the cooking time.
Freezing baked cookies: Place them in a freezer bag or airtight container once they have cooled completely with pieces of baking paper between them and freeze. Then let them thaw at room temperature for a few hours and enjoy. 
 

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 156mg | Potassium: 78mg | Fiber: 1g | Sugar: 32g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg