Hello lovelies,
If you’ve been around here a while, you’ll know just how much I love making, baking and sharing brand new cookie recipes with you all. Whether they’re inspired by someone or completely made up from my own little noggin, I just LOVE creating them.
Therefore, it’ll be no surprise that I’m sharing with you today another incredible cookie recipe that each and everyone of you need to recreate asap!
Whilst having a scroll through instagram back last year, I came across a video that the incredibly talented team at @whisperbakes had created and shared and immediately I knew I had to save it to recreate this easter.
It was a batch of thick, gooey mini egg cookies that were topped with a cornflake nest and more mini eggs.
You can see why it caught my attention, can’t you? Combining both a cookie rammed full of mini eggs with a cornflake nest – it’s a stroke of pure genius!
And let’s just say, it certainly didn’t disappoint. It’s a simple recipe but the taste is sensational. Perfect enough that I had to share it with you all today.
So, if these mini egg cookies have caught your attention and got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat / Easter
Servings: 12 Cookies
Prep Time: 10 Minutes
Bake Time: 14 Minutes
Decorating Time: 15 Minutes
Chill Time: 10 Minutes
Overall Time: 60 Minutes
Ingredients You Need For Mini Egg Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 300g Of Plain Flour
- 1 1/2tsp of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 150g Of Milk Chocolate Chips
- 200g Of Mini Eggs, Crushed
- 50g Of Mini Eggs, Whole
Ingredients You Need For The Cornflake Nest:
- 100g Of Cornflakes
- 200g Of Milk Chocolate
- 2tbsp Of Golden Syrup
How To Make The Mini Egg Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, beat together the 125g of unsalted butter with 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Add in the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 300g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 150g of milk chocolate chips, 200g of crushed mini eggs and 50g of whole mini eggs and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 12 equal sized cookie dough balls (mine roughly weighed around 93g each).
- Once weighed out and rolled into balls, place the balls onto a tray and chill the cookies in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour.
- Put 6 cookie dough balls on each pre-lined tray and place into the oven to bake for 14 minutes.
- When baked, remove the cookies from the oven and allow the cookies to cool for 5-10 minutes on the trays before transferring onto a wire rack to cool completely.
How To Make The Cornflake Nests:
- Now that the cookies have cooled, it’s time to make the nests.
- In a large saucepan over a low heat, melt together the 200g of milk chocolate and 2tbsp of golden syrup.
- Once the chocolate has melted, remove from the heat and gently stir in the 100g of cornflakes until all the cornflakes are fully coated in chocolate.
How To Assemble:
- To assemble, using a tablespoon or cookie scoop, scoop a heaped mound of chocolate coated cornflakes and place on-top of each cookie (if your cookies aren’t completely flat like mine, it will take a little while to get the cornflakes to sit on top and stay put. Perseverance and patients is key).
- Top each mound with 2-3 mini eggs.
- Finally, place the cookies into the fridge to set the nests for 10 minutes (this is optional), before removing and serving.
That’s your Mini Egg Cornflake Nests prepared, baked, decorated and chilled, ready for you to enjoy this easter.
Notes:
- Store in an airtight container at room temperature for up to 5 days.
- These cookies can be kept in the refrigerator if you prefer. However, I would recommend removing from the fridge at least 1 hour before serving to allow the cookie to reach room temperature.
- You can use any chocolate you prefer, all will taste just as yummy.
When I tell you that that video I saw on @whisperbakes instagram that one night has crossed my mind every day since, believe me!
I have been so damn excited to recreate these cookies and to say I’m absolutely obsessed with the outcome would be putting it lightly.
Yes their sweet, yes their huge but my word, is every mouthful worth it as these cookies are perfection.
Yup, I said it. Favourite easter cookies to date!
Let me know in the comments below if you recreate these cookies yourself and if you do, what your thoughts are on them. Are you obsessed with the cornflake nest on top of all the mini egg goodness in the cookie?
Sending you all tons of love & hugs as always,
Elle xo
