Mini eggs are my number one chocolate of choice. With Easter next weekend, although I won’t be leaving the house this year I’m definitely using it as an excuse to bake. In my 6 years of blogging this is my first ever recipe post, and I think I’m starting with a good’un. So, if you’re in for a spot of baking this Easter weekend (or you’ve been eating mini eggs since January like I have), I hope you love these just as much as me and my family have.
My recipe is based on this cookie recipe, that I made last weekend. Although I’ve altered quite a few ingredients and measurements for these.
Some helpful hints to achieve the best mini egg cookies
Put the mini eggs in half way through or at the end
When I first tried this recipe I made the mistake of mixing in the mini eggs straight away. They taste exactly the same, but the eggs lose their colouring and they could just be chocolate cookies for all you would know. Half way through baking, remove the cookies from the oven, pop your mini eggs into partially cooked, gooey cookies (whole and halved) and they will keep their colour and shape perfectly. Alternatively you can put them in at the end and that works just as good.
Leave them to cool for atleast 20 minutes
Yes it’s tempting to take your cookies out and tuck in straight away, but letting them cool is what hardens them up and creates that perfect soft centre without it falling apart. I leave mine on the baking tray for 20-30 minutes and then they’re good to go.
Only put three on a baking tray at one time
Best believe these cookies will expand. Yes it increases your baking time, but it’s well worth it to have perfectly circular cookies at the end of it.
The Ingredients List
(this is to make 12 cookies, it can easily be halved to make 6)
225g unsalted butter, 250g golden caster sugar (or just caster sugar), 2 medium eggs, 350g self-raising flour, ½ tsp salt, 1 tsp bicarbonate of soda, 100g milk chocolate (chopped), mini eggs (crushed into two)
- Preheat your oven to 200℃
- Mix the butter and sugar, this can be done by hand with a fork like I did, or with a stand-mixer. Cream this for as long as possible until it’s light and fluffy (I passed this around my family and collectively we spent about 15 minutes to make sure it was all combined, sheer dedication)
- Mix in one egg at a time
- Add the rest of the dry ingredients to the wet (excluding the chocolate). Just mix this until it’s all combined, try not to go overboard
- Add the chopped chocolate to the mix (keep some bits quite chunky). Leave the mini eggs for now
- Spoon the mixture into 12 and pop it onto a plate you’re happy to freeze. Don’t press down the mixture, just spoon it onto the plate and keep it as that
- Freeze for as long as possible, 1 hour will work well or overnight
- To bake, line oven trays with tin foil (tin foil is best to stop them sticking)
- Bake for 8 minutes, remove the cookies from the oven and add in the halved mini eggs (or, you can add them in at the end like I did)
- Put the cookies back into the oven for a further 4 minutes, but turn the baking tray around for more of an equal bake
- And, they’re done! Take your cookies out and leave them to cool (they will still be soft when coming out of the oven, don’t panic, they harden as they cool – stick with it!)
There you have it, mini egg cookies definitely worth making this Easter (or every weekend while mini eggs are available). Let me know if you end up baking them and please share a photo with me on Instagram!
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