Mini eggs are a candy I cannot buy a large bag of, otherwise I’ll eat too many. So to spread out their consumption, I always end up using them in a batch of chocolate chip cookies. This year, I happened across micro mini eggs. Micro mini eggs! An even more miniature version of my beloved Easter candy. I could barely contain my excitement, look at those bright pops of colour!
I could only find them in 90 gram bags, so I used two bags total for this recipe. They’re about the size of your average chocolate chip, so no need to chop them up (bonus). I found them to be sweeter than regular mini eggs (must be the higher ratio of candy shell), so I opted to pair them with pieces of chopped dark chocolate.
Micro Mini Egg Cookies
Your favourite Easter mini egg cookies, made with micro mini eggs and pieces of dark chocolate.
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- ½ cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ¼ cups bread flour
- 1 ½ tsp kosher salt
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 6 ounces micro mini eggs (2 90 gram bags)
- 4-6 ounces chopped dark chocolate pieces
Instructions
- Preheat the oven to 350 F in a convection oven (360 F if using a non-convection oven or setting).
- In a large bowl, add sugars then butter. Cream until well combined.
- Add eggs, one at a time, beating until fully incorporated. Scrape down the bowl between additions.
- Add the vanilla and combine.
- In another large bowl, add the flour, salt, baking powder and baking soda. Stir to evenly mix. Add to the butter/sugar mixture and stir until almost combined (you should still see some streaks of flour.)
- Add the micro mini eggs and dark chocolate, reserving some to add before baking (approximately half a cup). Stir until incorporated and there is no visible flour remaining. Be careful not to overmix the dough.
- Using a spatula, fold in any mix-ins that have settled at the bottom of the bowl.
- If baking right away, portion out with a 1 ½ ounce disher. Approximately 8 cookies will fit on a standard half sheet. If saving some dough for later baking, portion dough and place in the fridge (covered, up to two days) or freezer (a couple months).
- Bake for approximately 10 to 12 minutes, turning the sheets halfway through (if needed, depends on your oven) for an even bake.
- Remove from the oven and let cool on the pan for 2 to 5 minutes before moving to a cooling rack.
Notes
This recipe can also be made using regular size mini eggs, though you will want to chop them into smaller pieces to distribute evenly throughout the dough.
Use a high quality couverture to get melty pools of chocolate (avoid using molding chocolates).
How do you get perfectly round, even cookies?
One of my favourite kitchen tools is the portioning scoop (also known as a disher), available in a variety of sizes. For these cookies I used the red one, which is 1 ½ ounces.
Can you freeze the dough?
This recipe will yield about 28 to 30 cookies, so if you don’t plan on sharing or eating the whole batch, I do recommend freezing. Simply scoop and freeze on the tray before switching to a smaller container.
How do you get melted pools of chocolate on the top of each cookie?
For cookies that look picture perfect, follow a well known baker’s tip and reserve a portion of your mix-ins. Right before your cookies go in the oven, dot them with the leftover mini eggs and chocolate pieces. Since these aren’t decorated sugar cookies, no two cookies need to look alike. Embrace the variety!
