These big, chunky golden cookies dotted with Mini Eggs make the perfect Easter treat – though frankly we’re happy to eat them all year.
Our Mini Egg cookies are so easy to make, and brilliant to have a stash of over Easer. Unlike our our classic chocolate chip cookies which use small chunks, these have crushed mini eggs in them, plus whole ones pushed into the top. It’s a great way to use up a bag you might have left over after a egg hunt. You only need five ingredients for this recipe, and they’re ready to come of the oven in just 30 minutes. After that, it’s just a case of waiting until they’re cool enough to bite into. You will probably need about 40 Mini Eggs in total for this batch of 8-10 cookies. That said, a few extra is never a bad thing.
- 100g butter
- 100g light brown sugar
- 1 medium egg
- 200g self-raising flour
- 1 pack of Mini Eggs
Preheat oven 180°C/350°F/Gas Mark 4 and line a baking tray with greaseproof paper.In a large mixing bowl add all the ingredients (except the Mini Eggs) and mix together using a wooden spoon or clean hands to form a dough.
Crush half a pack of Mini Eggs in a small cellophane bag using a rolling pin and add to the dough continuing to knead until they’re evenly spread through the dough.
Roll out golf ball size pieces of dough and pop onto the baking tray. Pat down a little to flatten and leave about a 2cm gap between each cookie as they’ll grow.
Once you’re happy with your cookies, push a few of the remaining whole Mini Eggs into the tops of the cookie dough.
Bake in the oven for 7-10 mins until golden. Leave to cool.
Top tips for making Mini Egg cookies:
If you don’t want your Mini Eggs to brown on the top cover in greaseproof paper when baking.
To make these cookies extra chocolatey, swap 50g of the self-raising flour for cocoa powder instead and make them double chocolate cookies.