Recipe details
Ingredients
- 1 x 200g pack of cookie dough (If using homemade cookie dough allow 50g per ramekin)
- 16 Mini Eggs
- 4 heaped tablespoons of mini marshmallows
Optional toppings: ice cream or aerosol cream
Instructions
- Pre heat your oven to 180ºc and grease 4 ramekins.
- Cut you cookie dough into for equal pieces, then take each piece and cut another third from each one.
- Line each ramekin with the largest portion of each piece, pushing it down to fit, and creating a wall around the edges.
- Fill the centre of each cookie dough mould with mini marshmallows.
- Take the remaining portion of each piece and flatten to a disc, around the same size as the ramekin. Lay on top of each ramekin like a pie lid, pushing it down around the edges to seal.
- Bake for 10-12 minutes and remove from the oven. Push four Mini Eggs into the top of each cookie so they can warm through and go gooey with the residual heat from the cookies baking.
- Enjoy as they are or top with ice cream or aerosol cream for a super indulgent, quick and easy Easter dessert!
If you want to make your own cookie dough you could use my 10 Minute Cookies or Mini Egg Cookies
Why you'll love this recipe:
If you’re looking for a quick and easy Easter dessert, these Mini Egg Cookie-Mallow Dessert Pots are a game changer. With just three simple ingredients and under 20 minutes in the oven, they’re the perfect last-minute treat for any chocolate lover. The gooey marshmallow centre, chewy cookie dough, and melty Mini Eggs create a texture and flavour combination that’s simply irresistible.
Ingredients You’ll Need:
Cookie Dough – Store-bought or homemade works perfectly. If using homemade, choose a dough with chocolate chips or a vanilla cookie base for the best results.
Mini Marshmallows – They melt beautifully inside the cookie, creating a soft, gooey center. Regular marshmallows cut into small pieces will also work.
Mini Eggs – These add the ultimate Easter twist, bringing crunch and chocolatey goodness. Any chocolate candy can be used if Mini Eggs aren’t available.
Customisation Ideas:
Make this dessert your own with these fun variations:
- Use chocolate cookie dough for an extra indulgent treat.
- Add crushed hazelnuts or almonds inside the cookie for a bit of texture.
- Drizzle with warm caramel sauce before serving for extra richness.
- Use vegan cookie dough, dairy free marshmallows, and dark chocolate eggs for a plant based version.
Best Tips for Perfect Cookie-Mallow Dessert Pots:
- Use soft cookie dough. If your dough is too cold, let it sit at room temperature for a few minutes before pressing it into the ramekins.
- Avoid overfilling with marshmallows, as too many can cause overflow. Fill the centre without packing them too tightly.
- Seal the edges well by pressing the cookie lid around the edges to ensure the marshmallow melts inside the cookie without leaking out.
- Add the Mini Eggs after baking to allow them to soften from residual heat without fully losing their shape.
Serving Suggestions
These cookie dessert pots are delicious on their own, but for an even more indulgent treat, try serving them with a scoop of vanilla or chocolate ice cream, a drizzle of melted chocolate or caramel sauce, a dollop of whipped cream, or a sprinkle of crushed Mini Eggs for extra crunch.
How to Store & Reheat
If you have leftovers, store them in an airtight container at room temperature for up to two days. To reheat, microwave for 15-20 seconds to bring back the gooey texture before serving.
