The Best Mini Egg Cookie Recipe!

Get ready to hop into Easter with this delightful Mini Egg Cookie recipe from BBC Good Food! Bursting with the sweet, chocolatey goodness of mini eggs, these easter cookies are an absolute treat for the whole family. Perfectly soft on the inside and wonderfully crisp on the outside, they're a joy to bake and even better to eat. So, grab your Morphy Richards appliances and get started!

Prep Time: 20 Minutes 
Cooking Time: 15-55 Minutes
Serves: 20 


  • 175g softened butter
  • 200g soft light brown sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • Pinch of salt
  • 250g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate (chopped into chunks)
  • 100g dark chocolate (chopped into chunks)
  • 100g mini chocolate eggs (lightly crushed)


Step 1: First, pre-heat the oven to 190C/ 170C fan/ gas mark 5. Then, line two baking sheets with baking parchment.

Step 2: Put the light brown sugar and golden caster sugar into a bowl with the butter and vanilla. Using a Morphy Richards Mixer, whisk until the mixture is fluffy and pale. After this, add the egg and beat again. Next, pour the flour, bicarbonate soda and a pinch of salt into the bowl and gently mix again.

Step 3: Once your mixture is combined, add in the white chocolate and dark chocolate chunks and approximately half of the crushed mini eggs.

Step 4: To build the cookies, scoop a ball of cookie dough about the size of a golf-ball and place it onto the baking sheet, make sure to leave plenty of space between each dough ball (4-6 dough balls should fit on each baking sheet). Place the remaining chunks of mini eggs onto the tops of the dough balls for extra crunch!

At this point, the dough balls can be frozen for up to three months and defrosted thoroughly in the fridge before baking.

Step 5: Place in the oven and bake for 15-18 minutes. For a soft cookie, they should be golden around the edges but still pale and soft towards the middle. For more of a biscuit texture, bake the cookies for a little longer.

Step 6: Once cooked, remove the cookies from the oven and leave to cool for 10 minutes. Transfer to a wire cooling rack. Depending on the size of your oven, you may need to bake multiple batches of cookies.

Store these cookies in an airtight container for up to one week. 

There you have it! These bite-sized treats not only captivate the essence of the season but also exemplify the joy of baking and sharing with loved ones. With the versatility of the Morphy Richards Mixstar, creating these delectable delights becomes an effortless endeavour for everyone! So, grab yourself a cuppa, sit back and enjoy your latest Easter creation.

Fancy a cheesecake recipe? Read our blog "How To Make A Mini Egg Cheesecake". 

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