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Mini Egg Cookies With Terry's Chocolate Orange Mini Eggs

Course: Cookies
Cuisine: American, British
Keyword: cadbury mini eggs, Chocolate Cookies, Cookies, Mini Egg Cookies, Mini Eggs, Terry's mini eggs
Skill level: Easy
Prep Time: 10 minutes
Cook Time: 11 minutes
Servings: 12 large cookies
Calories: 370kcal
Author: Amy Treasure
Delicious soft and chewy chocolate cookies stuffed full of Terry's chocolate orange mini eggs.
Print Recipe


  • 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
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 25 g cocoa powder
  • 160 g Terry's Chocolate Orange Mini Eggs


  • 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.



  1. You can make the cookie dough and leave it in the fridge for a couple of days before you're ready to bake. 
  2. Ensure your eggs and butter are at room temperature otherwise you won't be able to cream the ingredients. 
  3. 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. 
  4. 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!)
  5. Storage: Baked cookies and unbaked cookie dough freezes well for up to 3 months. 


Calories: 370kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 156mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 464IU | Calcium: 29mg | Iron: 2mg