Easter Cookies

Ideal for family time, our easy Easter cookies come packed with chopped mini eggs and a chunk of Dr. Oetker milk chocolate for the gooiest of gooey centres

8 servings

Easy 20 Minutes

Easter cookies? Yes please! Topped with crispy mini eggs and filled with gooey and runny Dr. Oetker milk chocolate? What an Easter treat. Ideal for little ones, bigger ones with a sweet tooth, and everyone who likes to indulge a little at Easter. To make our mini egg cookie recipe you’ll whip up a batch of cookie dough with just a touch of vanilla extract – don’t forget to lick the spoon – before mixing in chocolate chunks and chopped mini eggs. Then simply wrap the dough around a chunky piece of Dr. Oetker milk chocolate, bake and relax. And the best way to serve our mini egg cookies? Warm and freshly baked for a gooey centre of course! Just make sure the whole family can dig into a big batch of our Easter egg cookies for a sweet Easter feast that the Easter bunny would be proud of.



For the recipe  Easter Cookies

For the Cookies:

110 g Unsalted butter (softened)
100 g Light Brown Sugar
50 g Caster Sugar
1 Medium Egg
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
250 g Plain Flour
25 g Cornflour
5 g Dr. Oetker Baking Powder (1tsp)
2.5 g Dr. Oetker Bicarbonate of Soda (1/2tsp)
100 g Dr. Oetker Milk Chocolate Chunks
150 g Chocolate Mini Eggs (crushed)
40 g Dr. Oetker 35% Milk Chocolate (in squares)




First up, line 2 large baking trays. Pop your butter and sugars into a large bowl and whisk together until smooth and paler in colour.


Pop in the egg and Vanilla Extract and whisk again until smooth. Sieve over the flour, cornflour, Baking Powder and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Chocolate Chunks and 100g crushed mini eggs.


Divide your cookie dough into 100g pieces and flatten each piece of dough. Pop a square of Chocolate into the centre of each piece of dough. Wrap the dough around the chocolate piece and roll into a ball, repeat for each piece of cookie dough and pop onto your lined baking trays spaced well apart. Push your left over mini eggs into the tops of the cookie dough balls.


Pop your trays of dough into the freezer for 30 minutes. 10 minutes before baking , preheat your oven to 200°C/180°C fan/Gas Mark 6. Bake your cookies for 15-18 minutes until golden brown. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack.


Your cookies are best served warm and freshly baked for a wonderful gooey chocolate centre. You can pop them back in the oven for a few minutes to re-heat if left to cool.

Your cookies will keep for about 5 days stored at room temperature in an air tight container.

You can freezer you cookie dough balls for up to 3 months, baked from frozen and add an extra 5 minutes onto the baking time.

Nutritional Information for the recipe Easter Cookies

Per Serving Per 100 g / ml
Energy 2106 kJ
503 kcal
1880 kJ
449 kcal
Fat 22.52 g 20.11 g
Carbohydrate 68.18 g 60.88 g
Protein 6.06 g 5.41 g
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