Mini Egg Cookies

Mini Egg NYC Cookies

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate.

Prep Time 20

Cook Time 14

Total Time 34

Servings 10

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
160 g dark or light brown sugar
40 g caster or granulated sugar
1 egg
2 teaspoons vanilla extract
315 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt only add a pinch if using salted butter
100 g dark, milk or white chocolate chips
200 g Cadbury Mini Eggs chopped
75 g Cadbury Mini Eggs left whole

Instructions

Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper and set aside for later.
In a large mixing bowl, cream the softened butter, brown sugar and granulated/caster sugar until light and fluffy. Now add the egg and the vanilla. Mix again until incorporated.
Now fold through the flour, baking powder, bicarbonate of soda and the salt until combined. Fold through the chocolate chips, the chopped and whole Mini Eggs. Mix until a crumbly cookie dough forms.
Take 110g portions of the cookie dough - it will be quite crumbly so just press together firmly to form a ball. Continue until all the cookie dough is used - the recipe should make around 9-10 cookies.
Space the balls of cookie dough out on the baking trays and bake for 12-14 minutes. The cookies will appear soft/slightly underbaked but this is how the cookies should be. Don't over bake otherwise the cookies will be too hard in texture.
Leave the cookies to cool on the baking trays for 15 minutes. Cookies are best eaten on the day of baking. They will keep stored in an airtight container for up to 3 days. The cookie dough can be frozen for up to 3 months, and cookie dough will also keep in the fridge for up to 3 days if you don't want to bake it straight away.

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!

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.