Easter Recipe: Mini Egg Cookies

I’ve been known to have a sweet tooth. I have a love of cookies. I have a love of Cadbury Mini Eggs. What if… what if we combined the two? Mini Egg cookies.

Genius.

mini egg cookies

I basically took my tried, tested and true chocolate chip cookie recipe and substituted the Mini Eggs. This basic recipe is one that pretty much led to the last ten pounds during my pregnancy. To be fair, I was home for the last month of my pregnancy, and that gets old fast. It led to near daily baking sessions… and near daily eating sessions.

These cookies are addictive, I won’t lie, so this time I chose a modicum of self-preservation and gifted most of them to our new neighbours, much to David’s displeasure.

Stress Less Ladies

Ingredients:

Makes 2 dozen cookies

1/2 cup of butter **

1 cup of packed brown sugar

1 egg

1 tsp vanilla extract

1 1/2 cups of all-purpose flour

1/2 tsp of baking soda

1/4 tsp salt **

3/4 cup of Cadbury’s Mini Eggs

** Note, if you use salted butter, nix the extra salt. If you use unsalted butter, add the salt. Got it?

mini egg cookies

Method:

Preheat the oven to 175 C / 350 F.

Cream together the butter and sugar. Add in vanilla extract and egg until smooth.

Add the flour half a cup at a time. Add baking soda.

mini egg cookies

Crush the Mini Eggs however you prefer. You could throw them in a ziplock bag and have at’er, or in my case I simply crushed a handful at a time under a rolling pin. You just want to make sure you’re not ending up with whole mini eggs. Beyond that, it’s whatever size of chunks you prefer.

mini egg cookies

Mix in the crushed Mini Eggs. You’ll have a fairly thick mixture.

If you want a fairly uniform shape, I’ve come to love my cookie dough scoop. Line your baking trays with parchment paper. I suppose you could also use non-stick spray straight on the tray, but I find parchment paper to be much more effective.

mini egg cookies

Bake for 12-16 minutes. I use a big range here, because I’m not sure my new oven is as effective as our previous one. I might be wrong, but basically set your timer for 12 minutes, then keep checking on them, adding two minutes each time if they’re not baked enough.

mini egg cookies

When they’re done, they’ll look soft, but cooked. Let them sit for at least two minutes before transferring them to a wire rack.

We don’t really do an Easter meal. Easter celebrations for our family typically consist of the chocolate egg in the morning, but I have a feeling this recipe is going to become a Smith-family tradition!

I dare you to have just one cookie!

If you liked this recipe or plan to try it, I’d love it if you’d share it on Pinterest! 

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5 Responses to Easter Recipe: Mini Egg Cookies

  1. Yolanda January 20, 2017 at 1:53 pm #

    The best cookie recipe I have ever made!

    • Victoria Smith January 20, 2017 at 6:04 pm #

      Thanks, Yolanda! I’m so glad.

  2. Diana April 11, 2017 at 5:35 pm #

    My cookies didn’t end up flattening like yours, and they didn’t turn out nice and soft. I only baked them for 12 mins. What should I change?

    • Victoria Smith April 11, 2017 at 8:46 pm #

      Hi Diana,
      When you say they weren’t soft, do you mean they were raw, or that they were hard? Is your oven fan-assisted? And what altitude are you at? Sadly all of these factors can throw a recipe off. I live in the prairies in Canada, well above sea level, and that definitely affects cooking time. I also have a pretty old oven, not fan assisted. If your oven is fan assisted, things might cook too fast, which might explain them not flattening? You could always try pre-flattening them with a fork if you want to try again. So sorry it didn’t work out for you.

      V

      • Diana April 12, 2017 at 1:43 pm #

        They still tasted great just not as chewy as I’d hoped. I’m in bc, don’t know exactly that altitude. And I have a new gas stove. Things cool quite quickly. Would a lower temp work better? Or just shorter time? I’m not the greatest st manipulating recipes when they don’t come out just right.

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