Easter cornflake and mini egg cookie recipe

Name: Easter cornflake and mini egg cookie recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 12 serving(s)
Ingredients: 100 g butter, very soft; 100 g light brown muscovado sugar; 75 g caster sugar; 1 large egg; 1 tsp. vanilla extract; 175 g plain flour; 1/2 tsp. bicarbonate of soda; 100 g milk or dark chocolate chips; 25 g cornflakes; 125 g mini eggs

These chewy cookies are the perfect easy Easter bake.

By Ailsa BurtUpdated: 08 April 2025

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We love to bake around Easter time and these cornflake and mini eggs cookies are no exception! Chocolate chip cookie dough is rolled in cornflakes and topped with mini eggs. Adding the breakfast cereal gives a nice crunch to these cookies, and they're super fun to make with kids. They are also the perfect opportunity to use up any leftover mini eggs you may have after the Easter holidays.

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Yields:

12 serving(s)

Prep Time:

20 mins

Cook Time:

13 mins

Total Time:

33 mins

Cal/Serv:

280

Ingredients

100 g butter, very soft
100 g light brown muscovado sugar
75 g caster sugar
1 large egg
1 tsp. vanilla extract
175 g plain flour
1/2 tsp. bicarbonate of soda
100 g milk or dark chocolate chips
25 g cornflakes
125 g mini eggs

Directions

1. Step 1In a large bowl, using a handheld electric whisk, beat butter and sugars until light and fluffy. Beat in egg and vanilla, followed by the flour, bicarbonate of soda and chocolate chips, until combined. Chill mixture for 30min to firm up.
2. Step 2Line 3 baking sheets with baking parchment. Put the cornflakes into a bowl and roughly crunch with your hands. Roll dough into golf ball-sized balls, roll in the cornflakes and space apart on the lined sheets.
3. Step 3Flatten each ball slightly with the palm of your hand and press the mini eggs on top. Chill again for 15min.
4. Step 4Preheat oven to 190°C (170°C fan) mark 5. Bake for 15-20min, until golden (they will still be soft). Cool completely on the sheets before serving.

Make sure you don’t skip the chilling stages in this recipe. Chilling your cookie dough helps control the speed at which the dough spreads in the oven. If you don’t chill you cookies prior to baking then you will be left with a very thin and crispy cookie.

Store in an airtight container for up to 3 days.

Looking for more baking inspiration? Check out our mini egg recipes for Easter.

Check out our best Easter and cookie recipes.