Easter mini egg cookies
These Easter Mini Egg Cookies are the ultimate easy Easter cookies — soft, chewy, and packed with colourful chocolate crunch. Made in one bowl, they’re perfect for family baking, quick easy baking ideas, or anyone who loves baking with mini eggs. A fun, fuss‑free treat that doubles as one of the best Easter dessert ideas for spring.
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Servings: 18
Equipment
Ingredients
- 1 Medium egg
- 205 Grams All-purpose flour
- 115 Grams Salted butter
- 115 Grams Caster sugar
- 100 Grams Golden caster sugar
- ½ teaspoon Bicarbonate of Soda
- ½ teaspoon baking powder
- 100 Grams Milk chocolate
- 75 Grams Cadburys mini eggs
- 1 teaspoon Sea salt
Instructions
- Preheat the oven to 180°C and line two baking trays with parchment paper or a silicone mat.
- Cream the butter and sugars together until light and fluffy. You’re looking for “clouds of cookie potential,”
- Mix in the egg, giving everything a good stir until smooth.
- Add the dry ingredients - flour, baking powder, bicarbonate of soda, and salt. Stir until a soft dough forms. It should look like something you’d happily eat straight from the bowl (no judgement).
- Roughly chop your chocolate - I like it chunky. Chocolate chips work well too. Stir the chocolate into the cookie dough.
- Scoop the dough into balls - place them on your trays, leaving space for spreading. This recipe should make approximately 18 cookies
- Smash the mini eggs - Pop them in a zip‑top bag and give the kids a rolling pin. Tell them it’s “gentle tapping,” then watch them unleash the kind of energy usually reserved for sibling arguments. Stop them before you end up with mini‑egg dust!!
- Add the mini eggs to the dough - Squash the broken pieces of mini eggs into the cookie dough balls ready for baking
- Bake for 8-10 minutes - until the edges are set but the centres still look soft. Trust the process — they firm up as they cool.
- Cool on the tray for 10 minutes before moving to a rack......Or ignore all sensible advice, grab one while it’s still molten, and risk the roof of your mouth!!
Notes
• Smashing the mini eggs: A zip‑top bag and a rolling pin work best. If children are involved, supervise closely unless you enjoy explaining to neighbours why your kitchen suddenly sounds like a construction site.
• Don’t overbake: The cookies should look slightly underdone in the centre when you pull them out. They firm up as they cool, giving you that perfect soft‑and‑chewy middle.
• One‑bowl magic: This recipe genuinely works in one bowl. Fewer dishes = more time to eat cookies and pretend you’re tidying.
• Mini egg size matters: A mix of smashed pieces and whole mini eggs gives the best texture — melty bits inside, crunchy pops on top.
• Chilling the dough: Not required (because who has that kind of patience), but if your kitchen is warm, a 10‑minute chill helps prevent extra spreading.
• Make‑ahead friendly: The dough freezes beautifully. Roll into balls, freeze on a tray, then bake from frozen — just add an extra minute or two.