I remember, once upon a time, feeling shock and perhaps even annoyance when crème eggs and mini eggs started appearing in the shops on January 1st. To be honest, I still feel a similar annoyance over Christmas decorations in September. At least wait until Halloween! Easter, however, I’m now totally cool with. The sooner, the better in fact. Any excuse for some fabulous Easter Baking like these super simple, exceptionally yummy Mini Egg Cookies.
I think when it comes to baking cookies when you find a recipe that you like, you stick with it. There are so many complicated recipes out there for cookies, but the one I use is so easy, takes barely any time at all and always tastes amazing. It’s also incredibly easy to adapt when you want to add new flavours. So, my Mini Egg Cookies are as easy as a basic Chocolate Chip!
The beauty of this recipe is that you can have your cookies however you like. I bake mine at 180 degrees for 12 minutes. This gives me a cookie that’s crunchy on the outside, but still a little soft in the very centre. Which, in my opinion, is the perfect dunker! But, if you prefer your Mini Egg Cookies a little softer, or totally crunchy, adjust your baking time (this will depend slightly on your oven, you know it better than I do!)
Mini Egg Cookies are I think the perfect Easter treat. My kids are obsessed with Mini Eggs, so we go through thousands, and these make a great change. The eggs add a little colour, a burst of chocolate and a lovely extra crunch from the shell. It’s a combination that works really well.
My Mini Egg Cookies Recipe
These Mini Egg Cookies are a super simple Easter treat. Great for baking with the kids!
- 125 g Melted butter
- 150 g Soft light brown sugar
- 50 g Caster sugar
- 2 Tbsp maple syrup
- 2 Tsp Vanilla extract
- 1 Egg
- 300 g Plain flour
- 0.5 Tsp Baking powder
- Pinch salt
- 100 g Mini Eggs Crushed
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Preheat the oven to 180 degrees and lightly grease a baking tray.
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Cream together the butter and sugars until light and fluffy.
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Add the egg, syrup and vanilla extract and mix until smooth.
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Add Half the broken up mini eggs and stir in.
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Sift in the flour, baking powder and salt.
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Stir until it comes together in a dough, kneading with your hands if required.
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Separate into balls just smaller than a golf ball.
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Place on a baking tray, leaving plenty of room for spread. I do six per tray.
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Gently press down with your fingers until round and about 1/2cm thick.
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Press in the remaining Mini Eggs gently.
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Bake in the oven for 10-12 minutes.
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Leave on the tray to cool for 2 minutes before removing and placing on a wire rack to cool completely.
These cookies have a crunchy outside and a slightly softer centre. Adjust the time for harder/softer.
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