Mini Egg Cookies

March 17, 2023July 6, 2023 What Jessica Baked Next2 Comments

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Easter is getting closer and I felt like baking cookies, as I hadn’t made any for such a long time.

I love all kinds of cookies. I’m not fussy at all!

I’m all for the super soft, chewy ones, the deliciously thick Crème London/Levain Bakery cookies, and thin and crispy cookies!

I’ve taken the elite Easter chocolate, Cadbury Mini Eggs, and added them to a batch of cookie dough. Today, I’m presenting to you my Mini Egg Cookies.

Over the last few weeks, most supermarkets here have unveiled huge displays of Easter eggs and various Easter favourite chocolates – there’s an incredible amount of choice. A couple of my favourites include Cadbury Mini Eggs and Malteser Bunnies.

You’re going to fall in love with the texture of these cookies. They’re super soft, with a gooey middle that’s filled with chocolate.

Chocolate wise in this cookie, you can add a combination you like. I went for a mixture of dark chocolate chips, white chocolate chunks, along with crushed Mini Eggs. You can add more Mini Eggs if you want. I like decorating the tops with more Mini Eggs for extra crunchy texture – this also ensures you get Mini Eggs in each bite of your cookie!

I find the easiest way to prepare the Mini Eggs for the cookie dough is to crush the Mini Eggs in the bag they come in with a rolling pin. You want a mixture of big and small pieces. Then tip the crushed eggs straight into your cookie dough! Alternatively, you can add the Mini Eggs whole into your cookie dough.

I used a Cadbury Mini Egg bar to top my cookies too. It’s delicious – I used the extra chocolate I had leftover from this bar and filled a croissant for breakfast. It’s game-changing!

These cookies are a scrumptious Easter bake! So good eaten freshly baked to really enjoy the gooey, soft texture. Equally enjoyed with a scoop of ice cream or dunked in a glass of milk.

With this recipe, you’re now ready to get your cookie fix this Easter!

Mini Egg Cookies

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Prep Time 3 10

Cook Time 12

Total Time 3 22

Servings 18

Author What Jessica Baked Next

Ingredients

280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt add just a pinch if using salted butter
170 g butter (salted or unsalted) melted and cooled for 5 minutes
150 g dark or light brown sugar
100 g granulated or caster sugar
1 medium or large egg
1 medium or large egg yolk
2 teaspoons vanilla extract
150 g Cadbury Mini Eggs crushed or roughly chopped
150 g chocolate chips or chunks I used a mix of dark chocolate chips and chunks of white chocolate - you can add more mini eggs instead
Cadbury Mini Eggs and chocolate extra to decorate the tops of each cookie

Instructions

In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your Mini Eggs and other chocolate of choice, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra chopped Mini Eggs and chocolate on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature.

Below are the Easter cookies I baked last year. These were vegan and were filled with dark chocolate chips and hazelnuts – yum!

We’re crazy for cookies here on WJBN! We’ve shared many biscuit/cookies with you, below are some favourites!

Easy Oat Biscuits

Vegan Chocolate Chip Cookies

Pret’s Dark Chocolate Almond Cookies

Butter Cookies

Triple Chocolate Cookies

Scottish Shortbread

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Baking · Chocolate · Cookies · Vegan

Orange Chocolate Chip Cookies

November 2, 2021November 18, 2021 What Jessica Baked NextLeave a comment

Orange chocolate chip cookies ready in one hour – these zesty cookies are sure to steal your heart if you love all things chocolate orange!

I shared these Vegan Chocolate Chip Cookies in January and have made those cookies many times since. Lately, I’ve been experimenting adding different flavours/ingredients to the original recipe.

I will pretty much find any way of combining chocolate into a recipe! Chocolate can be paired with so many different flavours, my favourites are white chocolate and cranberry, dark/milk chocolate and peanut butter and chocolate and orange.

The last flavour combination inspired me to share this new vegan cookie recipe!

If you’re from the UK like me, then you’ll be familiar with Terry’s Chocolate Oranges. For anyone who’s never tried one of these, they’re basically chocolate shaped like an orange and you break off segments of the chocolate. Before going vegan, I was literally obsessed with TCO and would eat so much of this chocolate. But seeing as there’s no exact vegan version of a TCO currently available, I’ve made my own so I don’t have to miss out anymore!

The cookie dough before baking: I love the big chunks of chocolate!

To really get the orange flavour to come through in each bite of this cookie, I do my usual trick of rubbing the sugar and orange zest together before creaming with the butter. The natural oils in the orange zest release and they infuse into the sugar, making the baked cookies taste incredible with a hint of citrus.

I took a few cookies into work for my colleagues to taste and they were well received, with one of my co-workers requesting the recipe. That’s the best feeling when you’ve made something, knowing someone has enjoyed what you’ve put your love and effort into!

This recipe makes 15 deliciously soft, gooey cookies that have perfectly crispy edges. We love ours eaten fresh from the oven, but they are amazing warmed up in the microwave and topped with vegan whipped cream or ice cream!

Orange Chocolate Chip Cookies

Prep Time 45

Cook Time 12

Total Time 57

Servings 15

Author What Jessica Baked Next

Ingredients

200 g dark or light brown sugar
Zest from 1 large orange
112 g dairy-free baking block softened
60 ml plant milk (my favourites are soya and oat)
1 tablespoon vanilla extract
250 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons cornflour
1/2 teaspoon salt
100 g bar vegan dark chocolate broken into pieces
125 g vegan dark chocolate chips plus extra to press into the tops of each cookie

Instructions

In a large mixing bowl mix the sugar and orange zest together until the orange starts to release it's aroma. Now add the the softened plant butter to the bowl and beat until the mixture is creamy and fluffy.
Now add the plant milk and vanilla extract and mix to combine. The mixture might look like it's seperated at this point, but don't worry as once the dry ingredients are added the cookie dough will come together.
Place a sieve over the top of the mixing bowl and sift all the dry ingredients (flour, baking powder, bicarbonate of soda, cornflour and salt) and mix until a dough starts to come together.
Stir through the chocolate chips/chunks until evenly distributed throughout the dough. Cover the bowl and leave the dough in the fridge to chill for 30 minutes – this an optional step but I find it makes rolling the cookie dough easier, you can skip this step and roll the cookie dough straight away.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with baking parchment or silicone baking mats. Divide the dough into 15 equally sized pieces. I like to weigh mine to be exact (aim for approx. 60g portions). Place the balls of cookie dough out on the baking trays and leave room between each piece of cookie dough to allow the cookies to spread - I bake my cookies in batches, and usually only bake 4 on a tray at one time.
Bake the cookies for 10-12 minutes or until they’ve turned a light golden colour. Once the cookies are out of the oven press a few extra chocolate chips/chunks into the tops of each cookie if desired.
Allow the cookies to cool completely on the baking trays – as they cool they’ll firm up.
Once the cookies are cooled store them in an airtight container. The cookies will keep for up to 3 days, but like most baked goods they’re best enjoyed on the day of baking. Try warming the cookies in the microwave and serving with either whipped cream or ice cream.

Try these vegan cookie recipes next!

Vegan Chocolate Chip Cookies

Pret’s Dark Chocolate Almond Cookies

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Baking · Chocolate · Cookies · Vegan

Pret’s Dark Chocolate Vegan Cookies

April 12, 2021October 4, 2021 What Jessica Baked Next5 Comments

Pret’s famous and well-loved vegan cookie filled with crunchy pieces of almond and chunks of dark chocolate!

Following on from my last blog post and recipe for these Vegan Chocolate Cupcakes, I thought I’d continue with all things chocolate and share the latest vegan cookie to come out of my kitchen since I baked these Vegan Chocolate Chip Cookies.

I’m probably a wee bit late jumping on this bandwagon, but if you didn’t know already the popular sandwich shop chain, Pret A Manger released their famous Dark Chocolate Almond Butter Cookie recipe last year. I’ve seen lots of fellow vegan bakers making these cookies and they always look super delicious and get me craving a chocolate cookie every time I see them.

Pret describes this cookie as a rich dark chocolate cookie, studded with melting chocolate chunks and crunchy almond pieces, enriched with almond butter and sprinkled with a little sea salt. Sounds yummy, right?

I haven’t baked many vegan cookies before, so I was apprehensive trying out this new one. I didn’t have any almond butter in so I used peanut butter instead and my cookies came out incredibly well. You can use any nut butter you have in to make these cookies and also if you don’t have flaked almonds why not try adding some chopped hazelnuts, pecans, walnuts or leave them out entirely and add even more chocolate.

Before going vegan, these Triple Chocolate Cookies were my go-to chocolate cookie to bake. I didn’t want to miss out any longer enjoying chocolate cookies, so when I first saw Pret’s vegan cookie recipe I knew instantly that I just had to give the recipe a shot.

The measurements in this recipe are pretty exact. As with all baking I really do recommend using a pair of kitchen scales to make sure everything is weighed correctly and your cookies bake perfectly.

In all honesty, I didn’t spend ages photographing these cookies because I so desperately wanted to eat them! I love how all the chocolate chunks go gooey when baked, in literally every bite of these cookies there was an explosion of dark chocolate in my mouth.

For a dark chocolate lover, these cookies are heavenly.

Thank you to Pret for sharing this scrumptious cookie recipe with the world. My plan next time I bake these is to prepare a double batch because eight cookies wasn’t enough!

(Makes 8)

Ingredients:

43g caster or granulated sugar

112g dark or light brown sugar

40g flaked almonds, lightly smashed up – you can use whole almonds chopped into small pieces or another nut of your choice

112g dark chocolate pieces – chocolate chips or chopped up chocolate will both work

205g plain flour

20g cocoa powder

1/2 teaspoon bicarbonate of soda

4g salt

65g coconut oil

72g almond butter – I used peanut but any nut butter will work

100g golden syrup

40g water

Method:

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with silicone baking mats or parchment paper and set aside.
In a large mixing bowl, combine both sugars, the almonds and chocolate. Add the flour, cocoa powder, bicarbonate of soda and salt (it’s recommend you sift the dry ingredients). Mix until thoroughly combined.
In a small bowl or jug, whisk together the coconut oil, almond butter, golden syrup and water until mixed. Add the wet ingredients to the dry mixture and mix until a dough comes together.
Divide the cookie dough into 8 equally sized portions and roll into balls. Spread the balls of cookie dough out onto the baking trays and flatten slightly with your palm.
Bake the cookies for 8-10 minutes or until the cookies have flattened, the edges are crisp and the centre of each cookie is still soft. Mine took 10 minutes to bake. Allow the cookies to cool for 15 minutes on the baking trays. As the cookies cool, I like to press extra chocolate chips into the tops. The cookies will keep for up to 3 days stored in an airtight container.

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Baking · Chocolate · Cookies · Vegan

Vegan Chocolate Chip Cookies

February 8, 2021April 19, 2022 What Jessica Baked NextLeave a comment

A classic bake made vegan. Soft and chewy vanilla cookie dough packed with gooey dark chocolate. These are the BEST vegan chocolate chip cookies you’ll ever make!

I have a treat for you today if you love chocolate chip cookies as much as I do. In my opinion, there’s really nothing better than a plate of homemade cookies fresh from the oven, sitting on the countertop ready to be eaten.

If you’ve been looking for a great vegan cookie recipe, then your search is over, as today I’m sharing the BEST Vegan Chocolate Chip Cookies you’ll ever taste!

As I mentioned in this blog post, as of the start of 2021 I’m now following a vegan diet. I’d been vegetarian for a couple of years and decided the next step for me is embracing a totally plant-based diet. There are so many amazing vegan foods available, so we’re absolutely spoilt with the selection of choice we have and recipes we can veganise!

I get asked why I’ve decided to go vegan, there are many reasons but here I hope to inspire you too to delve into vegan baking and cookery with the new style of recipes I’m going to be sharing.

I’ve been on the quest to find lots more vegan recipes I can share on my blog. As I’m still very new to vegan baking, I want to showcase basic vegan baking recipes to start with. In the future I’d like to diversify and share vegan cakes, cupcakes, more cookies and some savoury recipes too. My sister has also made us some yummy vegan bakes, including Millionaire’s Shortbread and Banoffee Pie which we’ve all thoroughly enjoyed!

With my vegan baking, I’ve already mastered Vegan Brownies and Vegan Banana Bread, next after those I wanted to discover a great vegan cookie recipe. I was skeptical when testing out vegan cookie recipes, the first time I baked vegan cookies they didn’t look too promising, but after letting them cool on the baking trays and tasting them we couldn’t stop eating them. The only problem with the first batch of cookies is they spread a lot in the oven and joined up on the baking trays. They were thinner and crispy, but I prefer a slightly thicker and chewier cookie with crispy edges.

You wouldn’t even know these cookies are vegan. They taste just like a classic chocolate chip cookie without dairy or eggs.

My taste testers couldn’t even tell these were vegan and they happily demolished the cookies within a couple of days!

This cookie dough is so simple to make and you can make it all by hand. However, you can use an electric hand mixer or a stand mixer if you have either of those in your kitchen.

So let’s have a quick rundown of how to bake these cookies!

Start by taking softened plant butter (I recommend block plant butter instead of using a vegan baking spread as that has too high water content for baking) and mix that with (dark or light) brown sugar until creamy and super fluffy. Using all brown sugar adds a delicious caramel flavour and keeps the cookies super chewy. Now add the soya milk (or another plant milk of your choice) and the vanilla extract. After you’ve mixed the wet ingredients together, now add the sifted dry ingredients and mix until a cookie dough forms. The last step in preparing the cookie dough is folding through the dark chocolate chips/chunks until distributed.

You don’t have to chill the cookie dough, but I always chill my cookie dough in the fridge for at least 30 minutes so it’s less sticky and easier to roll when I’m ready to bake the cookies.

The cookies are best enjoyed fresh from the oven, once they’ve cooled for about 10-15 minutes they’re still slightly warm and the chocolate is ultra gooey. As they cool and time goes on, the chocolate in the cookies will harden a little but the cookies will remain chewy and soft textured.

You see that bowl of dark chocolate in the photos? It was the perfect snack to munch on while taking photos of these cookies. I just couldn’t stop my hand reaching for them and the cookies…

Next time I bake these cookies I might try adding some different flavourings, inspired by these Chunky Milk Chocolate Pecan Cookies I’ll add some toasted pecans to my next batch. The choices of add-ins are absolutely endless, you can add orange zest, desiccated coconut, spices like cinnamon or ginger or chopped up salted pretzels.

Whether you follow the recipe below exactly or add your own flavour spin, I really do hope you enjoy baking these incredible vegan cookies!

(Makes 18-20)

Ingredients:

112g (1/2 cup) vegan butter – use block plant butter not a spread

200g (1 cup) dark or light brown sugar

60ml (1/4 cup) plant milk – I like using soya milk

1 tablespoon vanilla extract

250g (2 cups) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

2 teaspoons cornflour (cornstarch)

1/2 teaspoon salt

175g (1 cup) vegan dark chocolate chips/chunks, plus extra to press into the tops of each cookie

Method:

In a large mixing bowl cream the softened plant butter with the sugar until creamy and fluffy.
Now add the plant milk and vanilla extract and mix to combine.
Place a sieve over the top of the mixing bowl and sift all the dry ingredients (flour, baking powder, bicarbonate of soda, cornflour and salt) and mix until a dough starts to come together.
Stir through the chocolate chips/chunks until evenly distributed throughout the dough. Cover the bowl and leave the dough in the fridge to chill for 30 minutes – this an optional step but I find it makes rolling the cookie dough easier, you can skip this step and roll the cookie dough straight away.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with baking parchment or silicone baking mats. Divide the dough into 18-20 equally sized pieces – I weigh mine to be exact (aim for 45g portions). Place the balls of cookie dough out on the baking trays and leave room between each piece of cookie dough to allow the cookies to spread.
Bake the cookies for 10-12 minutes or until they’ve turned a light golden colour. Once the cookies are out of the oven press a few extra chocolate chips/chunks into the tops of each cookie if desired.
Allow the cookies to cool completely on the baking trays – as they cool they’ll firm up.
Once the cookies are cooled store them in an airtight container. The cookies will keep for up to 3 days, but like most baked goods they’re best enjoyed on the day of baking. Try the cookies with a glass of plant milk or scoops of vegan chocolate or vanilla ice cream for a delicious vegan dessert!

Recipe from Loving it Vegan

I recently baked these cookies again for Easter, changing the recipe slightly by adding toasted hazelnuts to the cookie dough and rolling the cookie dough into larger pieces (100g portions) to make chunkier NYC-style cookies and baking longer. I then decorated with a dollop of vegan chocolate hazelnut spread (but melted chocolate works too) and topped with some dairy-free mini eggs.