These easy, delicious, soft, and slightly chewy homemade mini eggs cookies are a pure delight. This a great recipe for this Easter's celebrations. These no-rest cookies are made completely by hand and do require a stand mixer.
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The inspiration behind this specific cookie recipe was the mountains of mini eggs on display in my local supermarket. And with the mornings getting ever so crisper with Autumn approaching (Southern Hemisphere things), and pancake day behind us, it feels like Easter is around the corner.
If you are really into the Easter spirit I can totally recommend a fresh batch of Hot Cross Buns...or even some hot cross bun pudding!
Why This Recipe Works
- These cookies are super cute and super easy.
- They do not require a stand mixer and are made 100% by hand.
- They have a delicious cookie flavor that enrobes the Cadbury mini eggs to make a scrumptious Easter treat.
- This cookie dough can be frozen and baked off when a mini egg cookie is required.
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Cadbury Mini Eggs add chocolate flavor and whimsy to these cute Easter treats. While doing some research on mini eggs, I decided to figure out the different packaging sizes (to make it easier for my readers when purchasing mini eggs for the recipe), but these eggs are sold in a variety of package sizes across the world. Here in New Zealand, the packet contains 125 grams, in the USA the 9oz or 225-gram bags seem to be popular, and in the UK they come in a variety of sizes ranging from 296 grams to 385 grams.
Flour - plain, all-purpose, or standard-grade flour is what this recipe requires.
White sugar - I only used white sugar in this recipe, but you can do 100 grams of white and 50 grams of brown if your heart so desires.
Baking soda gives these cookies the little bit of lift they need.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- Place eggs into warm water for about 10 to 15 minutes to bring them to room temperature quickly.
- To quickly bring butter to room temperature, cut it into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
- If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Step-by-Step Instructions
Step 1 - Read through all the instructions. Preheat the oven to 180°C/355°F. Grease and line two baking trays with parchment paper.
Step 2 - Place 150 grams (⅔ cup) of mini eggs in a ziplock bag or reusable silicone bag, and gently crush until the eggs have broken open. Keep these aside.
Note - if you don't want to follow the steps of decorating the cookies before and after baking, simply crush all the mini eggs and add the cookie dough after mixing through the flour, portion, and bake according to instructions.
Step 3 - Place the soft room temperature butter into a large mixing bowl and then partially cream with a wooden spoon or rubber spatula. This is is loosen up the butter for the next step.
Step 4 - Add in the sugar and cream by hand for 2 to 3 minutes.
Step 5 - Add in the room temperature eggs and vanilla. Beat for 2 to 3 minutes by hand.
Step 6 - Add in the flour, baking soda, and salt. Mix until most of the flour is mixed in.
Step 7 - Toss in ⅔ of the mini eggs from step 2. Mix through until all the flour is incorporated and the mini eggs are mixed through the cookie dough. Pour the last third on a plate and set aside.
Step 8 - Using a cookie or ice cream scoop, portion out the cookies (alternately roll out balls that are about 3cm across). Then turn the tops of the portioned cookie into the mini eggs on the plate. Gently press down to allow the dough to grab the broken pieces.
Step 9 - Place the cookies on the prepared baking sheets, approximately 7cm or 3 inches apart. Bake for 10-12 minutes.
Step 10 - While the cookies are baking, take the remaining portion of the mini eggs, and crush them as previously, but into fairly large chunks. Thinks half to third sizes. These will be roughly divided among the cookie.
Step 11 - When the cookies come out of the oven, press the additional mini eggs into the cookies to decorate. This must be done while the cookies are hot so that the eggs melt and stick to the top of the cookies.
Step 12 - If desired, take a cookie cutter that is larger than the cookies and scoot the edges to get picture-perfect cookies. Allow the cookies to cool on the tray for 5 to 10 minutes, and then lift them onto a wired cooling rack using a spatula and allow them to cool completely.
Expert Tips for this Recipe
The secret to round picture perfect cookies
When the cookies have come out of the oven, use a cookie cutter, bowl, or cup that is larger than the cookie. Place this over the cookies and swirl against the cookie edges to smooth out the cookies. Thanks to Cloudy Kitchen's Instagram Reels/Stories for that tip.
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bakeware
Metal bakeware (if you can, choose light-colored bakeware for an even better bake) is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.
The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, follow the preheat and baking directions as per the recipe.
Baked cookies can be frozen in an airtight container for up to 2 months.
Mini Eggs Cookies FAQ
Cadbury mini eggs are milk chocolate eggs coated in a candy shell. Mini eggs originated in the UK (Somerset to be exact) and can now be found around the world.
I used a 16"x11" (40cm x 28cm) baking tray or a half-sheet baking tray. Specifically the Nordic Ware Naturals Prism Textured Jelly Roll.
I use an ice cream/cookie scoop that holds about 3 tablespoons of dough and is 50mm or 2 inches wide.
Because of the hard candy shell, I do not recommend chopping the eggs with a knife. Instead, the safest (and easiest) way is to place the min eggs into a bag and crush them with a rolling pin.
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📖 Recipe
Mini Eggs Cookies
Equipment
- large cookie cutter (larger than the baked cookies)
Ingredients
- 150 grams Cadbury mini eggs
- 113 grams butter
- 150 grams white granulated sugar (caster/granulated)
- 1 egg (medium/large/size 6)
- 1 teaspoon vanilla extract
- 180 grams plain flour (all-purpose/standard grade)
- ¼ teaspoon salt
- ½ teaspoon baking soda (bicarb/bread soda)
- 100 grams Cadbury mini eggs (decorating post bake)
Instructions
- Read through all the instructions. Preheat the oven to 180°C / 355°C. Grease and line two baking trays with parchment paper.
- Place 150 grams (⅔ cup) of mini eggs in a ziplock bag or reusable silicone bag, and gently crush until the eggs have broken open. Keep these aside.150 grams Cadbury mini eggs
- Place the soft room temperature butter into a large mixing bowl and then partially cream with a wooden spoon or rubber spatula. This is is loosen up the butter for the next step.113 grams butter
- Add in the sugar and cream by hand for 2 to 3 minutes.150 grams white granulated sugar
- Add in the room temperature eggs and vanilla. Beat for 2 to 3 minutes by hand.1 egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, and salt. Mix until most of the flour is mixed in.180 grams plain flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Toss in ⅔ of the mini eggs from step 2. Mix through until all the flour is incorporated and the mini eggs are mixed through the cookie dough. Pour the last third on a plate and set aside.
- Using a cookie or ice cream scoop, portion out the cookies (alternately roll out balls that are about 3cm across). Then turn the tops of the portioned cookie into the mini eggs on the plate. Gently press down to allow the dough to grab the broken pieces.
- Place the cookies on the prepared baking sheets, approximately 7cm or 3 inches apart. Bake for 10-12 minutes.
- While the cookies are baking, take the remaining portion of the mini eggs, and crush them as previously, but into fairly large chunks. Thinks half to third sizes. These will be roughly divided among the cookie.100 grams Cadbury mini eggs
- When the cookies come out of the oven, press the additional mini eggs into the cookies to decorate. This must be done while the cookies are hot so that the eggs melt and stick to the top of the cookies.
- If desired, take a cookie cutter that is larger than the cookies and scoot the edges to get picture-perfect cookies. Allow the cookies to cool on the tray for 5 to 10 minutes, and then lift them onto a wired cooling rack using a spatula and allow them to cool completely.
Video
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.
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