Giant Mini Egg Cookies Recipe

Giant Mini Egg cookies? The Mini Eggs may be mini, but the cookies are almost as big as your face. Perfect Easter cookies, or just for fun.

You can also see how I made this on my YouTube channel:

Ready? Let's go.


150g light muscovado sugar
100g caster sugar
115g salted butter, melted and browned (simmered until golden brown and nutty-scented)
1 egg
1 egg yolk
150g plain flour
2 tsp cornflour
1/2 tsp baking powder
100g dark chocolate, roughly chopped
40g rainbow chocolate chips
Approximately one and a half 80g bags Mini Eggs


1. Stir the sugars and butter together, and stir in the egg and egg yolk until smooth. Then add all the other ingredients, stirring until well-combined.

2. Preheat the oven to 180°C and line a couple of baking trays with baking paper.

3. Using a regular ice cream scoop, scoop heaped balls of dough onto a baking tray, keeping them at least 8cm apart to let them spread out.

4. Flatten them just a little with your hands, and stick three Mini Eggs in the middle of each.

5. Bake for 10–12 minutes, depending on how soft or crispy you want them. They'll still be chewy in the middle after 12 because of the extra egg yolk and cornflour, but crispier around the edges and outside and flatter.

6. Let them cook completely before eating.

Enjoy, and have fun.


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