Easy Easter Chocolate Mini Egg Biscuits

Name: Easy Easter Chocolate Mini Egg Biscuits
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 200 g Plain Flour; 1 tsp Baking Powder; 0.5 tsp Bicarbonate of Soda; 150 g Light Brown Soft Sugar; 0.25 tsp Salt; 50 g Unsalted Butter; 60 g Milk Chocolate; 1 tsp Sunflower Oil; 1 Egg; 150 g Chocolate Mini Eggs

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With an abundance of leftover chocolate from Easter, this chewy biscuit recipe offers a perfect solution for using those extra Cadbury’s chocolate Mini Eggs. Chocolate Mini Egg Biscuits are guaranteed to be a hit with everyone.

Recipe Overview

Skill Level:

BEGINNER

Prep Time:

20 MINUTES

Cook Time:

10 MINUTES

A stack of mini eggs cookies surrounded by singular mini eggs.

What Makes This Recipe Great

Uses Up Leftover Chocolates: If you have lots of Easter chocolate left over, use the chocolate mini eggs in this recipe!

Easy To Make: These crunchy biscuits are easy to make with simple ingredients and Mini Eggs, that are usually found in the supermarkets around Easter time.

Freezer-Friendly– Simply freeze the dough in individual balls and save them for later.

These Chocolate Mini Egg Biscuits are a combination of textures—a crunchy biscuit with a soft, chewy centre complimented by the crunch of the Mini Eggs’ candy shell.

The addition of Mini Eggs and vibrant colours peeking through the biscuit dough make them visually appealing as well as delicious. Serve them alongside these Easter Creme Egg cookies and create an Easter Cookie platter that is guaranteed to please the whole family.

Mini Egg biscuits make a great alternative to traditional Easter eggs when it comes to gifting. Instead of presenting a typical Easter Egg, you can package these Easter cookies in adorable little gift bags and share them with your friends and loved ones during Easter celebrations.

Check Out More Easter Recipes:

Creme Egg Cookies – A delicious chunky chocolate cookies with a mini Creme egg in the centre.
Casatiello – This is a must try for Easter. A traditional Italian bread filled with salami and cheese.
Rhubarb Scones – Great for the rhubarb season at Easter. Serve these sweet scones with clotted cream, jam and a pot of tea for the ultimate British cream tea experience.

Equipment Needed:

Mixing Bowl: Use a large mixing bowl to combine the ingredients and form the cookie dough.
Electric Mixer or Whisk: An electric mixer or whisk will help you cream the butter and sugars together for a smooth and fluffy texture. You can also use a stand mixer with the paddle attachment too.
Spatula/Wooden Spoon: Used for mixing everything together and scraping the bowl.
Measuring Scales: Use measuring scales to accurately weigh the ingredients for best results.
Baking Tray: A baking tray or cookie sheet lined with baking paper/parchment paper. Choose one that is big enough to allow space between the cookie dough balls, allowing them to spread without touching and creating one big cookie! Use more than one if necessary.
Cooling Rack: A wire cooling rack is helpful for allowing the cookies to cool evenly after baking and prevent them turning soggy on the bottom.
Cookie Scoop or Spoon: Use a cookie scoop or spoon to portion out the cookie dough onto the baking tray.

Ingredients:

Plain White Flour – I rarely use self raising flour in my recipes and instead add baking powder and bicarbonate of soda as the rising agent. Using plain flour saves on cupboard space too.
Baking Powder and Bicarbonate of Soda – Both used here as a raising agent, giving your cookies a fluffy, full texture.
Light Brown Soft Sugar – I love this sugar in cookies, it gives the dough a brown colour which enhances the overall look of the cookies in the finished product. Using other sugars in it’s place can alter the texture, so be aware of this if you choose to do it.
Salt – Used to enhance the flavour in the cookie dough.
Unsalted Butter – Unless specified I rarely use salted butter when baking sweet treats and would rather add the salt separately if needed to control the amount used. I don’t recommend substituting with salted butter in this recipe.
Milk Chocolate – I often melt chocolate into my cookie dough. It gives a really rich flavour to the cookie once baked.
Sunflower Oil – Be aware of substituting this oil with any other oils that do not possess a neutral taste.
Egg – allow your egg to reach room temperature before using.
Cadburys Chocolate Mini Eggs – The bright colour of the crispy candy shell is what makes these cookies stand out. However, you can get creative and choose a different mini egg if you’d prefer.

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

Different Chocolate Eggs: You don’t have to stick with Mini Eggs here, there are a lot of different types of Easter mini eggs you can try instead. you can try Kitkat Eggs, Smarties Eggs, M&Ms Eggs and Oreos Eggs in your cookies plus many more.
Cocoa Powder: For the ultimate chocolate experience, mix in some cocoa powder into the cookie dough along with the flour (substitute about 30g of flour for the same amount of cocoa powder). This will intensify the chocolate flavour and create a richer cookie with a darker colour.

Cookies are on a cooling rack with a hand holding one above to show the thickness.

Step-By-Step Guide – How To Make Easter Biscuits With Mini Eggs

Preheat and Prep the Dry Ingredients: Begin by preheating your oven to 170°C (340°F). In a large mixing bowl, combine the flour, baking powder, bicarbonate of soda, and salt. Set the mixture aside.

What to do next: In a heatproof bowl or pan, melt the butter, oil, and milk chocolate together. Stir until the mixture is smooth and well combined. Pour the melted mixture into the bowl with the dry ingredients. Mix until all the ingredients are thoroughly combined and the mixture has a crumbly texture.

A saucepan with melted butter, oil and chocolate inside.

A hand is using an electric whisk to mix together the flour and chocolate mixtures.

Cream the sugar and egg: In a separate mixing bowl, whisk together the light brown sugar and egg until they form a creamy texture.

A hand is tipping light brown sugar into a bowl with eggs inside.

A hand is using an electric whisk to cream sugar and eggs together inside a white bowl.

Create the biscuit dough: Once the flour mixture has cooled, add the egg mixture to the bowl. Mix until a stiff dough forms. Be careful not to overmix the dough. Cover the dough and place it in the fridge to chill for 30 minutes.

A hand is tipping creamed sugar and egg in with the other cookie ingredients in a white bowl.

A hand is using an electric mixer to mix the cookie dough ingredients together.

Add the mini eggs: Place 3/4 of the chocolate mini eggs into a bag and crush them into small chunks using a rolling pin. Pour the crushed mini eggs in with the biscuit dough and mix them in, ensuring they are evenly distributed throughout. Divide the biscuit dough into 10 equal-sized balls.

A hand is tipping crushed mini eggs into cookie dough in a white bowl.

The finished cookie dough in a white bowl with a wooden spoon.

Top, bake and cool: Place the dough balls on a lined baking tray with space between each one. Gently flatten each one slightly with your hand. Cut the remaining 1/4 of the chocolate mini eggs in half and press them into the tops of the biscuits. Bake the biscuits in the preheated oven for approximately 10-12 minutes. If you prefer a slightly firmer texture, you can bake them for a little longer. Once baked, allow them to cool and slightly harden on the baking tray before transferring them to a cooling rack.

A hand is flattening balls of mini egg cookie dough on a lined baking sheet.

A hand is adding chopped mini eggs to the top of flattened cookie dough balls.

An overhead view of the cookie dough in balls on a baking tray.

Frequently Asked Questions

Can I make smaller or larger biscuits with this recipe?

Yes, you can adjust the size of the biscuits according to your preference. For smaller biscuits, use a smaller cookie scoop or roll the dough into smaller balls. For larger biscuits, use a larger scoop or shape the dough into bigger portions. Keep in mind that the baking time may vary depending on the size of the biscuits.

Can I add additional flavours to the biscuits dough?

Absolutely! You can experiment with different flavours by adding ingredients like vanilla extract, almond extract, or even a touch of cinnamon or nutmeg to the dough.

Mastering This Recipe – Expert Tips

Revitalise Your Biscuits: If you find that your Mini Egg biscuits have lost some of their freshness, you can easily revive them. Place the biscuits in a preheated oven for about 4-5 minutes. The heat will help to restore their texture and bring back some of that freshly baked taste.
Adjusting Cookie Size: You have the flexibility to make your Mini Egg cookies as big or small as you desire. However, remember to leave enough space between the cookies on the baking tray to allow for spreading during baking. Keep in mind that larger cookies may require slightly longer baking times, while smaller ones may need less time in the oven.
Cutting the Mini Eggs: This can be difficult, so you can always just place them in a bag and give them a quick bash with a rolling pin before using as a topper.

Mini Eggs biscuits on a flat surface surrounded by mini eggs.