If you’re looking for tasty and easy mini egg and white chocolate cookies I know just the recipe. I made these for the first time yesterday and honestly they worked perfectly, first time.
I would recommend stocking up on mini eggs so you can make these ALL year round. Because Easter cookies aren’t just for Easter, don’t you agree?
I got the original recipe from Kitchen Mason and slightly tweaked it to make them even better, if I may say so myself.
The whole recipe took less than an hour to make from getting the ingredients out of the cupboard to putting that first bite of cookie in my mouth.
I’m already considering making a second batch, they are just soo yummy!
Delicious Easy Easter Mini Egg and White Chocolate Cookies
When I get a recipe right first time you know it must be an easy one. It does help that I have a proper Kenwood mixer. You can mix these by hand, it just might take slightly longer.
The main thing I tweaked was the chocolate eggs, adding the Milkybar mini eggs too. Because what baking recipe isn’t made better by adding white chocolate?
It’s strange because I would rarely eat a bar of white chocolate but white chocolate added to baking… cakes, muffins, brownies… everything is infinitely better!
Ingredients: Easy Mini Egg and White Chocolate Cookies
- 1 egg
- 120g Unsalted Butter
- 165g Light Soft Brown Sugar
- 70g Golden Caster Sugar
- 1 tbsp Vanilla Extract
- 200g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 100g Cadbury’s Mini Eggs
- 100g Milkybar Mini Eggs
- 100g Chocolate Chips
Baking Tips for your Mini Egg Cookies
Mini eggs and chocolate – Firstly I really do recommend Cadbury’s mini eggs, I’m not sure anything else does the job so well. Same goes for the Milkybar mini eggs too. I’m not sure there are any other brands. I would also say don’t worry too much about the measurements for the eggs, I think I was close to 250g in total, because again, more mini eggs… no problem!
Freezing before baking – I learnt this tip recently that it helps the cookies stay a bit chunkier and not spread out too much in the oven. Make sure you don’t miss it so you get thicker squidgy, chewy cookies.
Sugar – This tip I learnt from Kitchen Mason. Use both types of sugar for the perfect crispy and chewy cookies. The brown sugar makes the cookie chewy and the white sugar gives them the crispy browned edges.
Recipe for Mini Egg and White Chocolate Cookies
Here is your step by step fail safe recipe for making the most delicious easy mini egg and white chocolate cookies.
Step 1 – Mix the sugar and butter
Melt the butter first so you are sure to not have any lumps and it makes mixing much easier. Add both kinds of sugar and mix together until smooth.
Step 2 – Add Egg and Vanilla
Add the egg and vanilla essence and mix until smooth again. I recommend decent vanilla so you actually get the flavour. I love Neilson Massey vanilla, it’s a bit more expensive but really makes a difference.
Step 3 – Add Flour, bicarbonate of soda and salt
Sieve in the flour and add the bicarbonate of soda and salt. Give it another good mix so it’s all mixed through properly.
Step 4 – Add the chocolate!
Next add in all the eggs and chocolate chips. I chopped about half of my eggs in half or into chunks and left a few whole ones too. I found the easiest way to chop the eggs was to crush them with a large knife. Some split in half, some broke into small chunks but it didn’t matter. It was better than trying to slice them as I found I had chocolate eggs flying across the kitchen. We don’t want to waste any eggs… 5 second rule anyone?
Step 5 – Roll into balls and freeze
My mix made 18 cookies, though it depends how big you want them as to how many you will make. My cookie balls were around 1.5 inches wide. Roll your cookie dough into balls and place on grease proof paper on a tray and put in the freezer. Make sure they aren’t touching so they don’t stick together. Freeze them for about 20 – 30 minutes while the oven warms up.
Step 6 – Bake
Make sure you have pre-heated your oven to about 180 degrees while your dough is in the freezer. Place your cookies on grease proof paper or a silicon baking mat in the oven for about 12 – 14 minutes. I did mine in two batches and they still spread and connected with each other so make sure you leave space for the cookies to grow.
Step 7 – Eat them All
The best part of all. Leave the cookies to cool a little bit on the rack, but not so long that you don’t get to enjoy them warm with melted chocolate. I ate three in close succession and then went for a swim at the lido to try and counter act the cookie munching!
Let me know if you try baking these cookies and remember… go and buy lots of mini eggs now and store them in a secret place so you can make these delicious mini egg and white chocolate cookies all year round!