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mini egg filled cookies on baking tray
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4.94 from 31 votes

Mini Egg Cookies Recipe

Soft, chewy Mini Egg Cookies filled with Cadbury's Mini Eggs and dark chocolate chunks, makes this a wonderful Easter cookie recipe to make this Spring.
Prep Time20 minutes
Cook Time12 minutes
Total Time28 minutes
Course: Cookies
Cuisine: British
Servings: 20 cookies
Calories: 227kcal
Author: Emma Duckworth

Equipment

Ingredients

  • 230 g unsalted butter room temperature
  • 100 g granulated sugar
  • 165 g light brown sugar firmly packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 300 g plain flour (all-purpose)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 400 g Cadbury's Mini Eggs ⅔ finely chopped, ⅓ coarsely chopped
  • 100 g dark chocolate 75% coarsely chopped
Metric - US Customary

Instructions

  • Cream butter and sugar. In the bowl of an electric stand mixer fitted with a paddle attachment, on medium to high speed, cream the butter and both sugars for 3-4 minutes minimum until pale in colour and the sugar has dissolved.
  • Add eggs and vanilla extract. Scrape down the mixing bowl base and sides, then add one egg and the vanilla extract, and beat on low speed until combined. Add the remaining egg and beat until mixed in.
  • Dry ingredients go in. Sift into the mixing bowl the flour, baking soda and add in the salt and mix on low until just incorporated. Add in the ⅔ of the Mini Eggs that are chopped finely and the chopped dark chocolate. Use a robust rubber spatula or wooden spoon and mix in the chocolate. (Set aside the remaining third of chopped Mini Eggs).
  • Scoop cookie dough balls and refrigerate. Using a cookie scoop or a heaped tablespoon, scoop the dough into 2cm (inch-wide) balls and place on a baking tray lined with parchment paper. Refrigerate the cookie dough for at least 1-hour minimum, or freeze for 30 minutes. Overnight chilling in the fridge is ideal. Note, baking unchilled dough will result in the cookies spreading too much.
  • Bake and cool. Whilst the cookies are chilling, pre-heat the oven to 180°C (350°F) and line a baking tray with parchment paper. Remove the cookie balls from the fridge or freezer and place them on the baking trays leaving at least 5cm (2-inches) between the balls.
    Bake one tray at a time in the centre of the oven, for 12-15 minutes.
    Add remaining chocolate: At the 9-minute mark, remove the baking tray from the oven and divide the remaining Mini Egg pieces over the top of each cookie. Gently push down the eggs into the cookies. Pop the tray back into the oven for the remaining bake time. The cookies are baked when just starting to brown around the edges and are beginning to set in the middle (but only just!). Remember that they will continue to bake once out of the oven.
    Get those perfect round cookies (optional!): Once the tray has been removed from the oven and whilst the cookies are still hot, use a round cookie cutter or mug, and place it over the cookie and twirl the cookie inside, gently pushing the edges in so that the cookies form a round shape. Kind of like the cookie and cutter are doing a hula dance!! Only do this if your cookies have baked into irregular shapes and you'd prefer round cookies. Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
    Note: re the bake time: My preferences are soft, chewy cookies but if you prefer crispier cookies, then add an extra couple of minutes to the cooking time. Time in the oven may vary depending on the size of your cookie dough ball - mine weighs out at 60g each.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: The cookies can be stored at room temperature for 3 days or in the fridge for 5 days, in an airtight container.
To Freeze: To freeze: For cookies that are already baked, cool the cookies completely, wrap individually in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature.
To freeze cookie dough, scoop into cookie dough balls and place on a baking tray lined with parchment paper and freeze on the tray until they are hard. Then pop them into an airtight container or ziplock bag and freeze for up to 2 months. Bake directly from frozen, just add on a couple of minutes to the bake time.
TIP 1: Scrape down bowl. Ensures all the cookie dough is being mixed evenly. 
TIP 2: Refrigerate cookie dough. Helps the cookies not spread once baked.
TIP 3: Add flavourings to the top of cookies partway through baking. Doing this means that you can see the Mini Eggs and dark chocolate once baked.
TIP 4: 'Hula hoop' cookies. Do this when the cookies are fresh out of the oven, and you'll get perfectly round cookies.
Variations: Swap out the Mini Eggs for any chocolate, nuts or dried fruit that you prefer. 
 

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 311IU | Calcium: 15mg | Iron: 1mg