Easter is approaching so you know what that means…mini egg cookies! They are so moreish, It was a struggle to make sure I had some left for these cookies.
These chunky chocolate mini egg cookies are loaded with dark chocolate chunks and of course mini eggs. They are very easy to make and even have a cute chocolate buttercream nest on top.
The chocolate cookies are rich, chunky and packed full of melted chocolate and crunchy mini eggs.
There are so many reasons you should make these mini egg cookies, but here’s a few below:
They are perfect for to celebrate Easter, they are loaded with mini eggs and have a cute easter nest on top.
You are looking for an easy Easter bake that is perfect to make with your kids.
You want to make easter cookies and give them out as a gift. All you need to do is wrap them in cellophane leaving a gap above the cookie so you do not destroy the nest. Tie it with a bow and you have got the cutest Easter gifts.
Tips for making these mini egg cookies?
These mini egg cookies are easy to make, but here’s some tips below:
Before baking the cookies, roll them in to balls, weigh them so the size is consistent. I made my cookies 80g which gave me 10 cookies.
Once you have rolled the cookie dough balls, push the tops down a little to make the surface flat, which will make them spread to the right size. Also to create a flat surface for piping the chocolate nests on top.
Place some whole mini eggs on top of the cookies as soon as you take them out of the oven. They will be soft so you can push a few on top. The reason for this is because the mini egg shells become a bit dull after baking, when you add the mini eggs afterward it adds a fresh pop of colour on top of the cookies.
A tip to get perfectly round cookies is to use a round cookie cutter. Place it over the cookies and go around in circles to shape the cookie into a perfectly round shape. Or you could use a spatula and push in the edges that might be sticking out a bit. It’s important to do this when the cookies are fresh out of the oven when they are soft.
How to make mini egg cookies?
Cream the room temperature butter with the granulated and light brown sugar.
Add the egg and vanilla extract, mix until combined using an electric beater.
Sift half of the plain flour, salt and cocoa powder into the wet ingredients. Stir to combine using a spatula.
Sift the remaining plain flour and cocoa powder into the wet ingredients. Stir to combine using a spatula.
Chop the dark chocolate into chunks and the mini eggs in half. Leave some whole. Stir them into cookie dough.
Weigh 80g cookie dough balls and place them on a baking tray.
As the dough is quite thick it does not need to chill in the fridge.
Push the tops of the cookie dough balls down to flatten a little otherwise the cookies will not spread enough. Also you want the tops to be flat so you can pipe the chocolate buttercream nests on top.
Place some chocolate chunks and broken and whole mini eggs on top of each cookie.
Bake in the oven at 170c fan for 12mins.
Scroll down to get the ingredients and full recipe below…
Cream the room temperature butter with the granulated and light brown sugar.
Add the egg and vanilla extract, mix until combined using an electric beater.
Sift half of the plain flour, salt and cocoa powder into the wet ingredients. Stir to combine using a spatula.
Sift the remaining plain flour and cocoa powder into the wet ingredients. Stir to combine using a spatula.
Chop the dark chocolate into chunks and the mini eggs in half. Leave some whole. Stir them into cookie dough.
Weigh 80g cookie dough balls and place them on a baking tray.
As the dough is quite thick it does not need to chill in the fridge.
Push the tops of the cookie dough balls down to flatten a little otherwise the cookies will not spread enough. Also you want the tops to be flat so you can pipe the chocolate buttercream nests on top.
Place some chocolate chunks and broken and whole mini eggs on top of each cookie.
Bake in the oven at 170c fan for 12mins.
Chocolate buttercream nests
Whilst the cookies are cooling, make the chocolate buttercream.
Melt the dark chocolate in the microwave in short stages so it does not burn. Set aside to cool.
Cream the room temperature butter in a mixing bowl.
Add the cooled melted chocolate, mix until combined using the electric beater.
Sift in the icing sugar and cocoa powder.
To loosen the buttercream add 1 tbsp of milk at a time until it is smooth and not dry.
Cover the chocolate buttercream with cling film to stop it from drying it out.
Assemble the cookies
Once the cookies are cool, add a 4b piping tip into a piping bag.
Add the chocolate buttercream, pipe a small swirl in the middle of each cookie.
