Easter Mini Egg Cookie Dough

Lockdown has got me baking raving mad!

Such a quick and easy recipe, plus it keeps for a week in a tin, (that is unless you eat it all before then!)


  • 275g Plain Flour
  • 1tbsp Cornflour
  • 1tsp Bicarbonate of Soda
  • 1tsp Vanilla Extract
  • Pinch of salt
  • 115g Butter or Marg
  • 55g Granulated Sugar
  • 135g Light Brown Sugar
  • 1 Medium Egg
  • 300g Mini Eggs
  • 100g White Chocolate Chips (or dark or milk)


  • Preheat oven to 190c
  • Line a square baking tin (9×9) with baking paper and set to the side
  • Add plain flour, bicarb of soda, salt and cornflour into a mixing bowl
  • In a second bowl mix together the melted butter and add both the sugars until the sugars have dissolved (an electric whisk usually works best).
  • Add the egg and vanilla extract, whisking until you have a smooth mixture.
  • Now it’s time for the dry ingredients plus the mini eggs and chocolate chips (keep a handful for the top of the dough).
  • Mix everything together with a wooden spoon or spatula. The mixture will become thicker until it becomes cookie dough.
  • Put the mixture in to the baking tin and press down to fill up to the edges and level.
  • Take a handful of the mini eggs and chocolate chips and press on top for decoration.
  • Bake in the oven for around 20 minutes or until the top of the dough looks golden and dry.
  • Remove from the oven and leave to cool for 10 minutes then remove and leave to cool fully on a wire rack.
  • You can serve this up still warm (utterly gorgeous and very naughty with a dollop of vanilla ice cream) or leave to cool and cut up in to square pieces to enjoy with a brew!

Totally and utterly scrummy and such an easy treat to make with the kids!

Enjoy x

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