Make your Easter irresistible with these Mini Egg Marshmallow Cookies that are stuffed with chocolate chips, mini eggs and a giant gooey marshmallow surprise centre. They’ll be the star of your Easter treat table!
WHY YOU WILL LOVE THIS RECIPE
Perfect for Easter treats | Mini Eggs are synonymous with Easter and they make every bake delicious and perfectly on theme. They also add a pretty pop of pastel to your bakes and anything stuffed with chocolate over the Easter weekend is sure to be a huge hit.
Easy Bake | Cookies are such an easy and fun bake. They can be prepared well in advance and frozen or whipped up in as little as 30 minutes. Either way they are a great activity for baking together with the family.
Gooey Marshmallow surprise centre | If chocolate chips and Mini Eggs wasn’t delicious enough these cookies also feature a gooey and delicious marshmallow centre. The best part? Unless a few sneaky marshmallows explode out (which sometimes cannot be helped) the marshmallow centre is a total surprise, which makes these super fun for parties and gifting.
HOW TO GET THE SURPRISE MARSHMALLOW CENTRE
It’s super easy to get the surprise marshmallow centre. You just need to follow the below three simple steps.
Scoop the cookie dough into balls using an ice cream scoop and make an indent into the centre with your thumbs
Place a large marshmallow into the hole you’ve made
Wrap the cookie dough around the marshmallow ensuring it’s well concealed. If there are any gaps or thin bits of cookie dough then you may find the marshmallow leaks out when it makes. This isn’t a bad thing but does ruin the element of surprise.
DO I NEED TO CHILL THESE MINI EGG MARSHMALLOW COOKIES?
No, one the best parts of this recipe is that they don’t need to be chilled before baking so no waiting around is required. The high flour content means there is less water to evaporate during chilling so in this case you will also find that the cookies won’t spread as much as recipes with lower flour content.
DOES THE MARSHMALLOW BURST OUT?
Whilst these cookies should bake so that the marshmallow centre is a surprise, because marshmallow expands when heated you may find a few of do burst out, especially if you haven’t wrapped the dough around the marshmallow securely. If you want to ensure they are all surprise centres then just make sure the cookie dough is covering the marshmallow well.
HOW TO STORE THESE MINI EGG MARSHMALLOW COOKIES?
Although they are best eaten fresh, these cookies last well, and can be kept stored in an airtight container for up to one week.
If you’re only looking to eat a few then the best way to keep them fresh is to freeze them. You can choose to freeze the baked cookies or freeze them as cookie dough balls.
To freeze the dough when you’ve scooped it into balls, bake what you need and then pop the other balls into a freezer bag and leave them until required. As soon as that cookie craving calls you will simply need to bring the amount you need out of the freezer and leave to thaw for 15-20 minutes then bake for 12-15 minutes at the same temperature
CAN I BAKE THESE AS A SMALLER BATCH?
If you’re looking to bake a smaller batch you could of course opt to half the ingredients, but halving a egg is never simple so my advice would be to bake the full batch and freeze half the prepared dough balls for a rainy day. Trust me you’ll thank yourself when you have ready made cookies to bake when that cookie hunger strikes.
This also applies to anyone wanting to double the batch and make more than they need so that in a time or urgent need they can eat a freshly baked Mini Egg Marshmallow Cookie within 15 minutes.
TOOLS YOU WILL NEED
Large mixing bowl | As all the ingredients come together you’ll want a large mixing bowl for easy and even mixing.
Electric Hand Whisk or Stand Mixer | These make light work of creaming the butter and sugar together quickly and if using your standing mixer you’ll have your hands free for preparing the other ingredients.
Ice Cream Scoop | The best tool for quickly portioned and evenly sized cookies
Flat Baking Sheets | You’ll need to spread the cookies out enough to allow them to spread a little so ideally if you want to make these all at once then you’ll need two sheets. However if you want to bake half a batch and freeze the rest for later then one sheet should be plenty.
Wire Cooling Rack | Once the cookies are baked they’ll need a few minutes to cool on the tray before being moved across to a wire cooling rack to cool properly. You’ll likely want to eat one a little warm when the marshmallow is still a little warm and in this case they won’t need to cool down for long but do be careful not to burn yourself and the marshmallow will be very hot at first. Also these cookies are great cold too as the marshmallow will always remain gooey.
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I would love it if you tagged me @mykitchendrawer on Instagram if you make these Mini Egg Marshmallow Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Mini Egg Marshmallow Cookies
- 150 g butter
- 125 g caster sugar
- 125 g soft brown sugar
- 1 egg
- 1 tsp vanilla extract
- 150 g plain flour
- 150 g self-raising flour
- 200 g milk chocolate chips
- 100 g mini eggs
- 12 large white marshmallows
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Cream the butter and two sugars in a large bowl until light and fluffy, then add the egg and vanilla extract and combine.
- In another bowl, combine the two flours, then add half to the butter and sugar mixture and mix it through. Add the remaining flour and combine it all together, then add the chocolate chips and mini eggs and fold them all through with a wooden spoon.
- Using an ice cream scoop or a tablespoon, scoop balls of the dough on the lined baking trays, leaving enough space around each for them to expand when cooking.
- To get the marshmallow centres, create a cavity with your thumb in the centre of each cookie dough ball and place the large white marshmallow into it. Fold the cookie dough over the marshmallow and reshape the dough into a ball.
- Bake in the oven for 10-12 minutes until just golden brown then remove from the oven and transfer the cookies to a wire rack to cool.