Mini egg cookies

It’s officially Mini Egg season

We’ve reached mini egg season, baby! The shelves are lined with those speckled little chocolate beauties and that’s the real first sign that spring is on its way in my opinion. Forget about the daffodils because it’s all about the eggs.

There’s just something about spotting those yellow packets that makes everything feel lighter. Longer days, brighter mornings and an excuse to bake something wildly colourful and indulgent.

My take on the viral sensation

I’ve been seeing mini egg cookies absolutely EVERYWHERE lately and I’m absolutely obsessed. Why sit and eat a bag straight from the sofa (no judgement, I’ve been there) when you can fold them into everything you love? Cakes, brownies, ice cream, cookies…honestly, where does it stop?

Mini eggs bring crunch, colour and that nostalgic chocolate flavour that instantly makes anything feel like a proper seasonal treat.

There’s a secret ingredient…

Now, these cookies are already extra special, but we’re taking it up a notch and adding a little secret weapon: malt powder.

It gives this subtle toasty, almost caramelised flavour that makes the chocolate taste deeper and richer. Texture-wise, it helps create that soft middle with slightly crisp edges. It’s not overpowering, but it adds that bakery-style sophistication that makes you go back for another one. And then another. 

Better than shop-bought?

I do need to give M&S credit for bringing mini egg cookies back onto my radar, but this is my take. And I’ve got to say, these speckled babies are incredible and you should give them a go. Do they beat shop-bought?!

Plus, the beauty of making them yourseld is that you can control the mini egg-to-dough ratio. You can make them thicker, chunkier, more loaded or just however you like.

They’re also typically more cost-effective than buying bakery versions, and they’re such a great activity to do with kids. Colourful, messy, chocolate everywhere, it’s the perfect weekend activity that results in you getting a treat too. 

Easter treats all round

If you’re spending Easter with family or hosting a full-on feast, these need to be on the table for afters. They look the part, taste unreal and feel properly celebratory.

And they are elite when dunked into a hot chocolate made from your stash of Easter eggs. Because you’re never too old to receive an Easter egg…or to absolutely dominate an Easter egg hunt. I do get slightly competitive, to be honest. Something I’m working on.

FAQs

Can I use a different chocolate instead of mini eggs?

I mean yes, but I’m surprised you got far enough down this recipe to wonder that 😂. However, you can swap in chopped chocolate bars, chocolate chips, Smarties or even white chocolate chunks. But you will lose that signature crunch and speckled Easter look. 

What does malt powder actually do in the cookies?

Malt powder adds a subtle toasted, almost biscuity depth of flavour. It enhances the chocolate and gives the cookies a slightly richer taste without making them overly sweet. It also contributes to that soft, chewy texture in the centre.

Can I make the dough ahead of time?

Yes. You can chill the dough in the fridge for up to 48 hours before baking. In fact, chilling can sometimes help deepen the flavour and improve the texture.

Can I freeze these cookies?

You can freeze the unbaked dough balls for up to 3 months. Bake straight from frozen, but just add an extra minute or two to the baking time.

How do I keep them soft?

Store in an airtight container at room temperature for up to 5 days. If you want to keep them extra soft, pop a slice of bread in the container as it helps retain moisture. Weird I know, but seems to work!