I know it doesn’t sound likely, but it is possible to get too many Easter eggs. This year we’ve somehow managed to stockpile all of the mini eggs in South Manchester. In an effort to do something slightly different with them, other than just eat the whole bag in one sitting, we baked a batch (or two) of mini egg cookies. And by ‘eck, they were tasty!
These cookies are a lovely thing to bake over Easter with children. You might have to double up on the recipe though, because the cookie dough seems to mysteriously disappear whenever I bake these with the small boy!
Easy Mini Egg Cookies
Ingredients (makes 15 cookies)
125g butter, softened
100g soft brown sugar
125g caster sugar
1 teaspoon of vanilla extract
100g Cadbury Mini Eggs, chopped up
225g self-raising flour
Preheat your oven to 180°C.
In a large bowl cream your butter and the two sugars. Once they are well combined, add the egg, chopped up pieces of mini eggs. Tip in the flour and keep mixing until it forms your cookie dough.
Take a baking sheet and either grease the sheet well or cover with a piece of baking parchment (I used baking parchment). Using a set of scales, take the dough and weigh into 40g balls, this helps ensure all your cookies are the same size.
Place the dough balls on the baking sheet making sure there is room for them to spread out. You might need to use two or more baking sheets. Squash each dough ball down a little with the back of a fork.
Bake the cookies in your pre-heated oven for 10 minutes until they’re just turning golden round the edges. Remove from the oven and leave them on the baking sheet to firm up for a few minutes before putting them on a wire cooling rack.
Leave your cookies to cool for as long as you can stand to. Enjoy with a cold glass of milk. They’re really very, very good and the perfect way to use up any leftover mini eggs, should that ever be a thing in your house!
If you enjoyed this recipe, you might also like to try these salted peanut and caramel cookies.