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Mini Egg Cookies

Mini Egg Cookies

Yummy cookies with brown sugar and plenty of Mini Eggs - perfect easy Easter baking!
Course Dessert
Cuisine British
Keyword Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 16
Calories 307kcal
Author thebakingexplorer


For the cookie dough

  • 125 g Butter softened, unsalted
  • 125 g Caster sugar
  • 75 g Light brown soft sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 250 g Plain flour
  • ¼ tsp Salt
  • ½ tsp Baking powder
  • ¼ tsp Bicarbonate of soda
  • 175 g Mini Eggs crushed/chopped
  • 160 g Mini Eggs whole

For decoration

  • 105 g Mini Eggs whole


  • Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line your baking tray(s) with baking paper
  • Either using a stand mixer with the paddle attachment, or with a wooden spoon, mix the butter and both sugars together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer
  • Add the egg and vanilla extract and mix in
  • Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
  • Finally, stir in the crushed Mini Eggs until evenly distributed
  • Divide the dough into 16 portions, I weighed the dough and used 50g per cookie
  • Roll into balls using your hands, don't flatten them out at all, the taller they are the less they will spread. Push three Mini Eggs into the top of each cookie dough ball
  • Bake for 12 minutes, remove from the oven and gently push a few more Mini Eggs into the top of each cookie
  • Leave to cool for at least 10 minutes on the baking trays before moving to a cooling rack
  • Store leftovers in an airtight container and eat within 3 days


  • Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
  • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
  • I use a mix of caster sugar and light brown sugar for this recipe, but you can use all caster sugar or all light brown sugar if you like. Please note using all light brown sugar will make the cookies darker in apperance.
  • For the best flavour, use a vanilla extract and not an essence.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 307kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 145mg | Potassium: 29mg | Fiber: 1g | Sugar: 28g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg