A couple of months ago, I jokingly renamed Sarah Kieffer's amazing "Pan Banging" cookies, referring to them as FOMO cookies (I just renamed what I called them, they are still called Pan Banging cookies IRL). FOMO, or 'fear of missing out' seems to be a real thing these days on Instagram. Someone makes a recipe, usually gram worthy and delicious, someone else gets FOMO, also makes the recipe, and from there it is a swift chain reaction of FOMO baking. Alison Roman's Salted Chocolate Chunk shortbread, which is currently taking over the internet (because it's super yum and you should probably make it right after you make these), falls squarely in the FOMO category too.
My good friend Brian Hart Hoffman jumped on the FOMO bandwagon fairly quickly (this is how it works!), and we started throwing ideas around about cookies to try. The idea is that we essentially give in to peer / internet pressure and make all of the FOMO worthy cookies that we can, and share as many as we can along the way. I hope that you can join in! Let's all be super lame and use the #fomocookies tag!
And now we have a new cookie to add to the FOMO list. Well, at least we think so anyway. When I first made them I immediately texted Brian, saying "Holyshittheseareamazingineedthemall". They are THAT GOOD. These are Milk Chocolate Mini Egg Cookies, from the latest issue of the Bake from Scratch Magazine. These cookies are fudgy and chewy, and loaded up with those candy coated mini eggs that are already addictive enough on their own. These are the type of cookie where you sneak a little bite, then another little bite, and then suddenly you have eaten three. They are amazing with the mini eggs, but I rolled some in chocolate chunks too, in the name of research, and I can confirm that they are also almost just as good.
A few wee tips:
- I have tweaked the method of the recipe just slightly - it calls for an hour to overnight rest in the fridge. I found that an hour was too short, and overnight made them too hard to scoop, so somewhere around the 3 hour mark is great. I then froze them before baking just to help with spreading.
- Weigh your ingredients for best results.
- If you are a little pressed for time, you can rest for an hour, roll and scoop and cover in eggs, then bang them in the freezer for 20 mins or so before you bake them - I jammed them all onto one tray, then transferred to the baking sheet I was using them as needed.
- These do tend to hold hands in the oven a little, so 6 per half baking sheet works best for me
- The recipe has you smush lots of eggs onto the top of each cookie, and then bake it - they do spread A LOT in the oven, so I jammed a few more chopped eggs onto the top of each one after they came out of the oven. Two 10oz (285g) bags seem to work best for me, once you account for snacking on the eggs as you bake these.
- The mixture will seem very wet, but it will firm up in the fridge!
- Because my oven isn't the best, I bake these one tray at a time, but you could probably do two at a time - rotate the trays halfway through.
- The recipe includes almond extract, but I left it out because I don't like it, and they were still insane, so i'll leave that one up to you whether you want to ruin your cookies by making them taste like almond extract or not. (Juuuuust kidding!)
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Milk Chocolate Mini Egg Cookies
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- ½ cup (110g) firmly packed light brown sugar
- 115g melted milk chocolate
- 2 large eggs (100g), at room temperature
- 1 tsp almond extract (optional)
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 x 185g (10oz) bags of candy coated chocolate mini eggs (I used cadbury), roughly chopped
- 85g (½ cup) milk chocolate chunks (I used a bar of milk chocolate, chopped)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, melted chocolate, egg,and extracts at medium speed until well combined and fluffy, 3-5 minutes.
- Sift together the flour, cocoa, salt, baking soda and baking powder into a medium bowl. Turn the mixer to low and slowly add the dry ingredients, mixing until well combined. Add ½ cup (90g) of the chopped mini eggs, along with the chocolate chunks. Mix just until they are incorporated.
- Press a piece of plastic wrap against the surface of the dough, and place in the fridge. Chill for 3 hours, until the dough has firmed up but is still scoopable.
- Preheat the oven to 325˚f (165˚c). Line three baking sheets with parchment paper. Place the remaining chopped mini eggs into a bowl or plate. Scoop the cookies into balls using a 1 oz / #30 / 2 Tbsp cookie scoop. Press each one into a ½ inch thick disc. Press the disc into the bowl of chopped mini eggs, pressing any extra on with your hands if needed. Transfer onto a baking sheet - I usually put them all on the same sheet for freezing to save space, then transfer as I bake them. Place in the freezer for 15 minutes.
- Evenly space 6 cookies on a baking sheet. You can either bake two trays at once, or one at a time, depending on your oven. Bake for 15-18 minutes, or until they are just set. Remove from the oven, and place additional mini eggs on the top of the cookies to fill in any spaces from spreading (optional but recommended step). Allow to cool completely.
Recipe reprinted, with permission, from the March / April issue of Bake from Scratch