Thick, chunky Mini Egg cookies packed with Cadbury Mini Eggs! Soft-centred and chewy, these easy Easter cookies are perfect for Mini Egg lovers.
Easter Baking
I absolutely adore Easter baking, especially anything with Cadbury Mini Eggs! I’m not the biggest Creme Egg fan myself, but my family absolutely loves them, so naturally, I had to bake some indulgent Creme Egg Cookie Bars for all the team Creme Egg fans out there. And because I can’t resist a good Easter treat, I also made Malteser Bunny Muffins, yes, they’re that delicious, I just had to!
Mini Eggs are honestly one of my all-time favourite chocolates, and I’ll admit, I wish they were available all year round. Can you imagine? If they were, I’d probably have to remortgage my house, sell a kidney, or start saving from birth just to keep up with my Mini Egg obsession! They’re pricey enough at Easter, so it almost feels illegal to snack on them… but when it comes to Easter baking recipes, using them in desserts like cookies, muffins, and traybakes is a must. Even if I shed a little tear while emptying a whole bag into one bake, it’s 100% worth it for the chocolatey magic!
This Easter, if you’re looking for playful, easy, and utterly delicious Mini Egg and Creme Egg bakes, these recipes are a guaranteed hit for kids, adults, and chocolate lovers alike. Get ready for some fun, festive, and chocolate-packed baking!
Mini Egg Cookies
These giant, gooey mini egg cookies are a true Mini Egg lover’s dream, packed with chunks of milk chocolate and plenty of Mini Eggs, making them a must bake dessert this Easter!
These cookies are packed with mini eggs, milk chocolate and MORE mini eggs! Once I balled them up and baked them I was like… they need more mini eggs! So I pressed more mini eggs onto the baked cookies! My favourite mini eggs are pink and yellow, apparently they don’t taste different but I swear they do haha!
These mini egg cookies are CHUNKY cookies, to ensure they are chunky and the NYC style cookie you need to chill your dough before baking! I recommend chilling for 1 hour in the fridge for the perfect cookie but you could try freezing for 3 hours or overnight to get an extra chunky cookie! I know they are irresistible and you want to eat them straight away but trust me, the wait will be worth it! I weigh my cookies at 110g each and get 8 but you could make little mini egg cookies if you’d prefer!
Why You’ll Love These Cookies
- Mini Eggs- I don’t think this needs much explanation, if you’re a mini egg lover then you will absolutely love these chunky mini egg cookies! They’re packed with mini eggs, mini eggs and MORE MINI EGGS!
- Easy To Make- These cookies are easy to make at home, easy-to-follow recipe and even easier to eat!
- Chunky Cookies- These cookies are inspired by NYC-style cookies, these are big, chocolatey and chunky. Soft in the centre with crisp edges, they’ve got the perfect texture you want in a bakery-style cookie! No flat, sad cookies here!
Ingredients
- Unsalted Butter– Adds rich flavour and helps create soft, gooey centres with crisp edges. Room temperature butter blends perfectly with the dough for bakery-style cookies.
- Caster Sugar– Provides sweetness and helps cookies spread slightly while keeping edges lightly crisp.
- Egg + Egg Yolk– The whole egg binds the dough, and the extra yolk adds richness for that classic soft, NYC-style cookie centre.
- Plain Flour– Builds structure without weighing cookies down, keeping them thick yet tender.
- Cornflour– Softens the texture, ensuring thick, chewy, bakery-style centres.
- Bicarbonate of Soda & Baking Powder– Helps cookies rise and stay tall, giving them that iconic chunky, NYC-inspired shape.
- Salt– Balances sweetness and enhances chocolate and Easter flavours in every bite.
- Golden Syrup– Adds chewiness, prevents drying, and boosts caramel undertones for ultimate indulgence.
- Chocolate Chips or Chunks– Melt into pockets of chocolate, adding rich flavour and texture throughout the cookie.
- Cadbury Mini Eggs (crushed & whole)– The star of these Easter cookies! Adds crunch, colour, and classic chocolate flavour in every bite, making them perfect for festive baking.
Tips & Tricks
- Use Softened Butter– While some recipes call for cold cubed butter, I recommend using softened butter and creaming it with the sugar. This creates a soft, chewy centre with slightly crisp edges.
- Freeze for Chunky Cookies– Pop the cookie dough in the freezer for a few hours before baking. This helps the cookies keep their chunky, bakery-style shape and enhances the texture.
- Freeze Cookie Dough– You can freeze the cookie dough for up to 3 months, making it perfect for make-ahead Easter baking.
- Chocolate Cookie Variation– Want a chocolatey twist? Swap 50g of plain flour for cocoa powder (use 210g plain flour + 50g cocoa powder) to create a rich, chocolate cookie base perfect for Mini Eggs.
Frequently Asked Questions
Can I Use Salted Butter Instead Of Unsalted?
I recommend using unsalted butter for this recipe to control the amount of salt in the dough. If you only have salted butter on hand, just reduce the amount of added salt in the recipe to maintain the balance of flavours.
Can I Use Baking Spread/ Margarine For This Recipe?
You can! I prefer to use block butter as it gives the cookie better structure and keeps it chunky! Using Baking spread still works and creates delicious cookies, they may just spread a bit more than usual!
Can I Skip Cornflour?
I find that Cornflour helps create the perfect cookie texture, making them extra soft and chewy. If you don’t have cornflour, simply add an extra 20g of plain flour as a substitute.
Can I Freeze These Cookies?
Yes! You can easily freeze the cookie dough. After making the dough balls, freeze until solid. Then, transfer the frozen dough balls into an airtight container or zip-lock bag for up to 3 months. When you’re ready to bake, just bake straight from frozen, no need to thaw!
How Do I Know My Cookies Are Baked?
The cookies are done when the edges are golden brown, but the centres are still soft. They will continue to bake slightly after being removed from the oven and they will firm up as they cool, so don’t be tempted to over-bake them.
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These Mini Egg Cookies are a must-bake this Easter. Soft, chunky, colourful, and made for chocolate lovers. They’re the perfect combination of crunchy Mini Eggs and gooey cookie centres, making them a guaranteed hit with family, friends, and kids.
Whether you’re making Easter treats, baking for a party, or just enjoying springtime baking, this recipe delivers every single time! Happy Easter Baking!
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Mini Egg Cookies
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1+1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 280g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 1 tsp Vanilla
- 150g Mini Eggs (Whole or Crushed).
- 150g Chopped Milk Chocolate or Chocolate Chips
Instructions
- Add the unsalted butter and caster sugar to a bowl and beat until creamy. You will want to cream these together until fully in-cooperated, you don't want to cream them until light and fluffy!
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate and mix. Your mixture will be dry, this is where the egg brings it together!
- Add in your eggs, golden syrup and vanilla and mix until a cookie dough has formed! Your dough should be coming together in clumps but still "shaggy" and start coming away from the bowl!
- Weigh the cookies out into eight cookie dough balls, they're about 110g each!
- Once rolled, place them in the fridge or freezer for an hour! (Trust me freezing makes a difference and keeps the cookies staying chunky!)
- Preheat your oven on Gas mark 5/190c/170c Fan.
- Take the cookies out of the freezer/fridge and put onto lined baking trays. I put six cookies per tray but this depends on how big your trays are! You don't want to put them too close together so they have a little room to spread but they shouldn't spread too much!
- Bake the cookies in the oven for 12-14 minutes.
- Once baked, push in some more mini eggs (optional) and leave them to cool on the baking tray for at least 30 minutes, as they will continue to bake whilst cooling.
- Finally, eat!
Notes
- Once baked, these will last 4-5 days!
- You can freeze these cookies for up to 2 months!
Ps. Are we friends on Instagram?
If you try this recipe, share it with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes so I can see all your creations!