Description
Mini egg cookies recipe, which will be the absolute best chewy, gooey cookie you will ever need in your life! Easter cookies are a true delight, especially when paired with Cadbury mini eggs. There are many mini egg recipe ideas out there, but I am truly in love with this mini egg cookies recipe.
When I eat a cookie, I want that gooey chewy cookie sensation. I don’t want dry and hard cookie results. To me, that is a biscuit not a cookie. You do not have to reserve this recipe for Easter egg cookies. Just swap the mini eggs out and use other ingredients or add in more chocolate chips.
This mini eggs cookies recipe, is also simple, there are just a few hard and fast rules to make your cookies chewy and gooey. Follow the recipe below or watch the useful video, as I am most clear with the tips and tricks you need to abide by, to get the most decadent Easter cookies. If you start substituting butter for margarine, or the sugars for different ones, they will NOT turn out as good. Stick to the recipe method and the ingredients and you will have great cookies. If you want the cookies less gooey and chewy, then cook for an extra minute, but over baking spoils them in my opinion.
Ingredients
- 120g Butter (softened)
- 110g Soft brown sugar
- 110g Caster Sugar
- 1 Large Egg
- 1 tsp Vanilla extract
- 190g Self raising flour
- 2 tbsp Cocoa powder
- 80g Cadburys mini eggs (crushed up - see video for help) (Plus extra mini eggs to decorate)
- 100g Milk chocolate chips
Instructions
Pre- heat oven to 180 degrees centigrade fan and get a large baking tray lined with baking paper.
In a mixer whisk the butter and the sugars together for around 5 minutes until fluffy. Then add in the egg and the vanilla extract and whisk for a few moments. Take a spatula around the bowl to make sure there are no pockets of ingredients.
Sieve in the self raising flour and the cocoa powder. Stir with a spoon until combined. The mixture will feel quite form but this is ok. If you mixture is too wet, then you may need to let it harden in the fridge for about hour. Pour in the chocolate chips, and the crushed Cadbury mini eggs. Stir them in to combine so that they are evenly mixed through.
Then take a large golf ball size amount, roll into a ball shape, place on the baking tray and just press the centre down slightly. Again, the video shows this method. Each ball weighs approximately 50g. I place around six cookie balls on the baking tray, ensuring there is plenty of room for them to spread, This is important. If you try to put too many on at once, they will just spread into each other.
Place in your oven for 7 minutes. Yes that is correct, 7 minutes. If you want chewy, gooey cookies then over baking them is a no no. After 7 minutes, take them out and leave them on the tray for a further 2-3 minutes. The heat from the tray continues to cook them. Then very gently transfer them on to a wire baking tray to harden up. I use a fish slice or spatula for this in the video. Whilst they are firming up on the tray, I also like to add an extra mini egg on top for decoration… because you can never get enough Cadburys mini eggs right?!
Please see questions and answers below for additional information.
Notes
Do NOT overcrowd them on the baking tray. I put 6 on a huge oven tray so they have space to expand,
- Prep Time: 10 Minutes
- Cook Time: 7 Minutes
- Category: Snacks
- Method: Oven
- Cuisine: American