Who doesn’t love mini egg cookies? They’re fun and totally moreish. You could whip up a batch for an Easter treat or even use up your leftover chocolate to make these. That’s assuming you have any leftover chocolate..
I know the internet is saturated with mini egg recipes, but I promise you’ll want to make this. The cookies are huge and have a beautiful crisp shell and gooey inside. They are based off my original NYC-style cookie recipe, which is a huge hit amongst my friends and family. This recipe removes the nuts and adds in Doisy and Dam Good Eggs (to make the recipe dairy free).
These mini egg cookies use ingredients you are likely to already have in your cupboards. No fancy additions. And yes, they’re meant to be giant. Whenever I bake these, they end up the size of my palm. Just make sure to chill the dough before baking to ensure they keep their height and don’t spread too thin. You want the mini egg cookies to be NYC style.
So what are you waiting for? These are super simple to make and are perfect for an Easter party – if you are willing to share that is – I know I struggle to.
Happy baking x
Mini Egg Cookies
Equipment
- Oven
- 2 Mixing Bowls
- Mixing spoon
- Baking tray
- Greaseproof Paper
- Fridge
- Knife
- Cling film
- Ice cream scoop Optional, for portioning
- Rolling pin For crushing the mini eggs
Ingredients
- 115 grams Vegan butter block
- 100 grams Brown sugar
- 60 grams White caster sugar
- 2 large Eggs
- 1.5 tsp Vanilla extract
- 250 grams Plain flour Gluten free
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 150 grams Vegan mini eggs
- 150 grams Chocolate chips
Instructions
- Smash the mini eggs using a rolling pin until they are medium-large chunks
- In a bowl, mix the dry ingredients, chocolate chips and mini eggs, and then set aside
- In a second bowl, beat together the butter and sugar until it becomes thick and creamed together
- Add the eggs and vanilla extract to the butter and sugar and mix until combined
- Little by little, add in the dry ingredients to the bowl containing the butter, sugar and eggs and gently mix together
- Cover the top of the bowl with cling film and pop into the fridge for at least 4 hours (I recommend 6 hours-overnight for optimum results)
- Remove the dough from the fridge and pre-heat the oven to 180°C fan or 200°C conventional
- Line a baking tray with greaseproof paper
- Using a large scoop, take equal amounts of cookie dough and pop onto the baking tray (spacing at least 2 inches apart) - I recommend only baking 4 cookies at a time in case they spread as they are very large
- Add extra chocolate chips/mini eggs to the top of the dough balls if desired
- Bake for 14-16 minutes (until they start to brown/turn golden)
- Remove from the oven and leave to cool on the baking tray for at least 30 minutes
- Once cooled, move to a wire rack to cool completely on the bottom
- Enjoy!
Notes
- Raw cookie dough is suitable for home-freezing
- Store in an air-tight container in the fridge for up to two weeks
- Serving suggestion: microwave for 20-30 seconds and serve with ice cream for the best result
