Enjoy the perfect Easter treat with these delicious mini egg cookies. These yummy treats are easy to make using Cadbury mini eggs and will be sure to bring a smile to everyone's faces.
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Easter is one of our favourite holidays, not only because it is a celebration of Jesus and all that he sacrificed for us, but also because it involves lots of chocolate! My children get so excited when Easter eggs start appearing in the shops and I love baking and creating delicious food for my family to enjoy together. These mini egg cookies go down a treat with the children and they love helping me to make them too. They are the perfect cookies for an Easter treat or for giving as Easter gifts. Pair with a glass of milk and you have the perfect afternoon snack that the whole family will enjoy.
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Ingredients
The ingredients for these cookies are readily available at the grocery store. You should use regular mini eggs and use a sharp knife to carefully cut them up to create chopped mini eggs, otherwise place them into a freezer bag and bash them with a rolling pin.
- caster sugar
- coconut oil (softened)
- egg
- plain flour (all purpose flour)
- baking powder
- salt
- chocolate mini eggs (chopped into chunks) plus more to decorate
- chopped almonds
Variations and Substitutions
Honestly, there isn't much that you would want to change about this recipe. Of course you could change the chopped mini eggs for something similar such as smarties or M&M's or regular milk chocolate chunks.
Dairy free - if you use dairy free sugared eggs or similar these will be dairy free.
Egg free - You could swap out the egg for an egg replacer such as a flax egg.
Vegan - Make the substitutes above for dairy free and egg free and these will be vegan mini egg cookies.
Nut free - Leave out the chopped almonds and make sure that you are using nut free mini eggs to ensure that these cookies are nut free.
Flour - You can use wholewheat flour but the cookies will be denser and have a less sweet flavour. I would recommend sticking with white flour for best results for this reason. If you don't have plain flour you can use self raising flour, just leave out the baking powder.
Sugar - you can substitute the white sugar for soft brown sugar which will give the cookies a sweeter and more chewy texture.
Instructions
Preheat the oven to 350F (180 degrees celsius). Place softened coconut oil and sugar in a large bowl and beat to combine. You can use a stand mixer with a paddle attachment or just use a wooden spoon.
Add the egg and continue stirring.
In another medium bowl, mix all dry ingredients together. (except the mini eggs and chopped almonds).
Combine wet ingredients and dry ingredients, mix until completely combined.
Add the chopped chocolate mini eggs and chopped almonds into the dough and mix just enough to combine.
Using an ice cream scoop or cookie scoop, spread small portions of dough onto parchment paper. Place the baking sheet in the oven and bake for 10 minutes.
Take out the baking sheet with semi-finished cookies and put whole chocolate eggs on top of the cookies, pressing them into the middle of the cookies. Return the baking sheet to the oven and bake the cookies for another 10-15 minutes.
Let the finished cookies cool on the baking sheet until firm and then transfer to a wire cooling rack to continue cooling.
Mini Egg Cookies
Enjoy the perfect Easter treat with these delicious mini egg cookies. These yummy treats are easy to make and will be sure to bring a smile to everyone's faces.
Ingredients
- 100 g caster sugar
- 70 g coconut oil
- 1 egg
- 120 g plain flour
- 2 teaspoon baking powder
- pinch salt
- 150 g chocolate mini eggs
- 30 g chopped almonds
Instructions
-
Preheat the oven to 350F (180 degrees celsius).
-
Place softened coconut oil and sugar in a bowl and beat to combine.
-
Add the egg and continue stirring.
-
In another bowl, mix all dry ingredients together. (except the mini eggs and chopped almonds).
-
In another bowl, mix all dry ingredients together. (except the mini eggs and chopped almonds).
-
Combine wet and dry ingredients, mix until completely combined.
-
Add the chopped chocolate mini eggs and chopped almonds into the dough and mix just enough to combine.
-
Using an ice cream scoop or cookie scoop, spread small portions of dough onto parchment paper.
-
Place the baking sheet in the oven and bake for 10 minutes.
-
Take out the baking sheet with semi-finished cookies and put whole chocolate eggs on top, pressing them into the middle of the cookies. Return the baking sheet to the oven and bake the cookies for another 10-15 minutes.
-
Let the finished cookies cool on the baking sheet until firm and then transfer to a wire rack to continue cooling.
Store these Cadbury mini egg cookies in an airtight container at room temperature for 2-3 days. As always with cookies though, they are best eaten on the day that they are made - preferably still warm!
These cookies will keep for 2-3 days if kept in an airtight container at room temperature.
You can freeze the cookie mix - I'd suggest freezing balls of cookie dough on a baking paper lined cookie sheet and once frozen, transfer the frozen cookie dough balls to a freezer safe pot or bag. Bake the cookie balls from frozen as in the recipe but add on a few extra minutes to the baking time for the first stage of cooking.
If you are a fan of these mini easter egg cookies you might also like these other cookie recipes...
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I hope that you enjoyed this recipe for mini egg cookies. We think that they are simply the best cookies and a great addition to your Easter menu. Let me know if you made them in the comments box below or tag me (@wemadethislife) on Instagram / Facebook / Twitter. And don't forget to Pin this recipe to save it for later...
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