Easter Cookies: Double Choc Mini Egg

Recipe by Keshree Chundriah

Prep time: 15 minutes plus 4 Hours chilling time
Bake time: 18 minutes


  • 230g Unsalted Butter, cubed
  • 230g Golden Caster Sugar
  • 1 slab Beacon Heavenly Ivory cream, chopped
  • 1 slab Beacon Heavenly Milk chocolate, chopped
  • 120g Mini Eggs
  • 500g Cake flour
  • 2t Baking Powder
  • 1/2t Salt
  • 3 Eggs, beaten


  1. In a large bowl combine the sugar and butter. Beat for a minute, just until the butter cubes are coated in sugar.
  2. Add in the chopped chocolate and mini eggs.
  3. Beat for a minute.
  4. Sift in the flour, baking powder and salt.
  5. Beat for a minute.
  6. Add in the beaten eggs and beat the cookie dough just until there are visible white bits.
  7. Using a spatula, bring the dough together, the dough should be soft but sticky.
  8. Using an ice cream scoop and a scale, scoop out 110 grams of dough.
  9. Roll the dough into a ball. Place the ball into a freezer friendly container.
  10. Freeze the cookie balls for a minimum of 4 hours.
  11. Preheat the oven to 180^C and line a baking sheet.
  12. Place the cookies from frozen onto the cookie sheet and bake for 18 minutes.
  13. Allow the cookies to cool on the tray.
  14. Enjoy your next level choc chip cookies!

Yields 12 muffins. Baking instructions are a guideline only. Baking times may vary.
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.