Mini Egg cookies recipe

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makes: 8 - 10
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 10 min

Nutrition per portion

Calories 229 kCal 11%
Fat 10.6g 15%
  -  Saturates 6.5g 33%
Carbohydrates 31.3g 11%
  -  of which Sugars 15.4g 17%
Protein 2.8g 6%
Salt 0.4g 7%
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  • 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.

    You might also like: 
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