Easter egg cookies displayed in a circle

Easter egg cookies

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(10 ratings)

Prep: 20 mins Cook: 15 mins - 55 mins

Easy

Makes 20

Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini eggs, white and dark chocolate chunks make them an indulgent Easter treat

Nutrition and extra info

  • Before baking
  • Vegetarian

Nutrition: Per serving

  • kcal241
  • fat11g
  • saturates7g
  • carbs31g
  • sugars21g
  • fibre1g
  • protein2g
  • salt0.3g
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Ingredients

  • 175g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light brown soft sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g white chocolate, chopped into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g bar dark chocolate, chopped into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g mini chocolate eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate

Method

  1. Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.

  2. Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you’ll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.

  3. Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

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Comments, questions and tips

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Lucy Howell's picture
Lucy Howell
18th May, 2019
5.05
A great cookie. I enjoyed baking these and they were a great crowd pleaser! Will be baking these year round, with different additions instead of mini eggs.
Lucy.lou
24th Apr, 2019
Made these and where delicious, definitely use bigger chunks of chocolate. Milk chocolate in it is also great with mini eggs and dark chocolate. Make about 15 big cookies!!
Ian Wealthdale's picture
Ian Wealthdale
15th Apr, 2019
5.05
Excellent. Turned out to be very tasty. Crunchy on the outside and softer in the middle.
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