The BEST chocolate mini egg cookies! The cookies have an incredible chewy texture (not too hard, not too soft), and an insane amount of Terry's chocolate orange mini eggs.
Who would have thought that taking a super simple store cupboard ingredient chocolate cookie and packing it full of mini eggs could taste SO GOOD?!
This is everything you crave in a cookie: soft and chewy centre with crisp edges. These ginormous mini egg cookies take on the chocolate orange flavour of Terry's, which makes them totally addictive.
The recipe is really quick and easy and there is no need to chill the cookie dough. Your whole house is going to be filled with the most amazing smell of freshly baked cookies.
You HAVE got to try these!
As you may already know, I've been experimenting with the new Terry's chocolate orange mini eggs since they hit the shops in January.
I've already made an incredible cheesecake that incorporates the orangey flavour of the irresistible mini eggs.
Cadbury Mini Eggs vs Terry's
In case you haven't tried them yet - Terry's mini eggs are very different from the Cadbury's version.
The shell is harder, which makes it much easier to bake them into a cookie because they pretty much stay intact and don't melt as much as the Cadbury ones.
They are bright orange in colour, so, very festive and taste just like Terry's chocolate orange albeit a much smaller hard-shelled version.
If you're looking for a mini egg cookie with a punchy flavour and you love chocolate orange then definitely use Terry's mini chocolate eggs.
If you can't resist the original version then use the Cadbury mini eggs instead. You can leave out the cocoa powder for a Cadbury's mini eggs vanilla cookie.
Personally, I find the chocolate orange to be very tempting indeed. I hope you will too - especially in chocolate cookie form. Yum!
Easter baking with the kids
These cookies would be absolutely perfect for baking with the kids. It's a really easy to follow recipe and yields lovely soft and chewy cookies that are crisp on the outside.
For me, Easter is all about getting in the kitchen with the kids and doing fun stuff. If your children are anything like mine they will really enjoy stirring the cookie dough and rolling it into balls.
I make my mini egg cookies pretty large but you could easily downsize if you're worried about calorie overload. Just roll the cookie balls out a bit smaller, and the bonus is you'll end up with way more cookies. It's a win-win!
More Easter-themed cookies
How to make Mini Egg Cookies
Step One: Preheat the oven to 180ºC /160ºC Fan / Gas 4 / 325ºF Line 2 large trays with baking paper or silicone baking mats.
Step Two: Put the room temperature butter, brown sugar and white sugar into a mixing bowl and beat until it looks like wet sand (around 5 minutes using an electric beater)
Step Three: Add the egg, extra yolk and vanilla extract into the bowl and beat for a further 2 minutes. The mixture should look pale and creamy.
Step Four: Sieve the flour, baking powder, baking soda and salt into the bowl and beat on a low speed until combined.
Step Five: Sieve the cocoa powder into the bowl and beat on a low speed until combined and you can no longer see streaks of white flour.
Step Six: Tip the Terry's mini eggs into the bowl and mix everything together with a wooden spoon.
Step Seven: Using an ice cream scoop (or similar) as a measure - or you can just eyeball this stage; scoop out the dough from the bowl and roll it into a ball using your hands.
Place the balls on the baking tray leaving plenty of space in between for the cookies to spread. At this stage, you can poke a couple of mini eggs into each cookie just to make sure they are all jam-packed with mini eggs! I tend to stick with 4 cookie balls per tray and bake in the centre of the oven in several batches.
Step Eight: Bake for 11-13 mins. The mini egg cookies will not feel firm to the touch however they will harden slightly as they cool. If you like a really soft cookie reduce the baking time. For a harder cookie increase the cooking time.
More Tempting Easter Recipes
Mini Egg Cookies With Terry's Chocolate Orange Mini Eggs
Delicious soft and chewy chocolate cookies stuffed full of Terry's chocolate orange mini eggs.
Ingredients
- 200 g unsalted butter, at room temperature
- 150 g light brown soft sugar
- 100 g granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 280 g plain flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 25 g cocoa powder
- 160 g Terry's Chocolate Orange Mini Eggs
Instructions
- Preheat the oven to 180ºC /160ºC Fan / Gas 4 / 325ºF Line 2 large trays with baking paper or silicone baking mats.
- Put the room temperature butter, brown sugar and white sugar into a mixing bowl and beat until it's a sandy consistency (around 5 minutes using an electric beater).
- Add the egg, extra yolk and vanilla extract into the bowl and beat for a further 2 minutes. The mixture should look pale and creamy.
- Sieve the flour, baking powder, baking soda and salt into the bowl and beat on a low speed until combined.
- Sieve the cocoa powder into the bowl and beat on a low speed until combined and you can no longer see streaks of white flour.
- Tip the Terry's mini eggs into the bowl and mix everything together with a wooden spoon.
- Using an ice cream scoop (or similar) as a measure - or you can just eyeball this stage; scoop out the dough from the bowl and roll it into a ball using your hands.
- Place the balls on the baking tray leaving plenty of space in between for the cookies to spread. At this stage, you can poke a couple of mini eggs into each cookie just to make sure they are all jam-packed with mini eggs! I tend to stick with 4 cookie balls per tray and bake in several batches.
- Bake for 11-13 mins. The cookies will not feel firm to the touch however they will harden slightly as they cool. If you like a really soft cookie reduce the baking time. For a harder cookie increase the cooking time.
Notes
- You can make the cookie dough and leave it in the fridge for a couple of days before you're ready to bake.
- Ensure your eggs and butter are at room temperature otherwise you won't be able to cream the ingredients.
- The cookies are done when the edges are set but the centre will still be very soft. Decrease baking time for a super soft cookie and increase it for a harder cookie with more crunch.
- Cookies bake best on the centre shelf in the oven so if you have time bake them one batch at a time (it'll be worth it, promise!)
- Storage: Baked cookies and unbaked cookie dough freezes well for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 370Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 70mgSodium: 156mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 4g
Leave a Reply