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!
The Best Ever Easter Mini Egg Cookies
- 220 g salted butter softened
- 220 g brown sugar
- 200 g caster sugar
- 2 large eggs
- 1 teaspoon Vanilla Bean Paste
- 360 g plain flour
- 1 teaspoon Bicarb soda
- ½ teaspoon baking powder
- 1 ½ teaspoon sea salt don't scrimp on the salt. These are nothing without the salt!
- 360 g Cadbury Mini Eggs you can also just use choc chips or chocolate chunks
- Preheat oven to 180 degrees Celcius/ 160 degrees fan forced. Line a baking tray with baking paper.
- In a bowl mix flour, baking soda, salt, baking powder. Set adide for later,
- In a new bowl cream the butter and sugar. Add eggs and vanilla. Beat until creamy.
- Mix in the dry ingredients and stir until combined.
- Then add your mini eggs. Mix them in on low. Don't worry if some smash up - it adds to the flavour.
- Roll balls of about 2 tablespoons and place them on the trays. Don't over crowd your trays. 6-8 cookies per tray is perfect.
- Cook for 10 minutes and then check. You may need a few more minutes but keep a close eye. You want the edge to be turning golden brown but the rest to still look pale and quite raw. If you cook too long they will go golden and crunchy. We don't want that!
- Let them cool for a few minutes then move them to a cooling rack.
- Store in an airtight container.
- *as an extra treat I like to reheat mine in the air fryer when I'm eating them!