These are seriously the best cookies ever. Our whole family is obsessed with them. You can customise them with whatever you like. Sometimes we add choc chips, chocolate chunks and m&ms. However, the Easter Mini Egg Cookies version is my favourite so far I think.
Tips for baking your Easter Mini Egg Cookies
The salt is the key ingredient. If you leave out the salt you’ll really miss the best part of the cookie and what really brings the flavour. The cookies will lose a lot of flavour if you skip the salt.
Soften your butter
Hard butter can leave buttery lumps in your batter. So take the butter out of the fridge first thing in the morning. If your microwave has a butter softening setting you can use that too.
Make sure they are the right consistency
The mixture needs to look like the below. Be really careful that you add just the right amount of extra ingredients. Freestyling will lead to very different results.
Don’t over cook
If you over cook these cookies they wont be the delicious soft cookies they are meant to be. From 10 minutes in the oven keep a really close eye on them. They want to be going golden on the edges just a little, with the rest looking under cooked. As soon as the cookie goes golden brown all over then it’s over cooked in this case.
Use plenty of chocolate chips/chocolate eggs/ m&ms
The more chocolate the better! You want these packed through with chocolate – it makes them amazing!
Give them plenty of space
Don’t overload your tray – they really grow. I like 6-8 to a tray, depending on the size.
Enjoyed your Easter Mini Egg Cookies and want more delicious Easter recipes?
Try our Easter Bark and our Easter Rocky Road!