Mini Egg Cookies

Must Try


These delicious Mini Egg Cookies are perfect for Easter! Crunchy, chewy and studded with Cadbury’s mini eggs, they are impossible to resist and super easy to make.

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Stack of Mini Egg Cookies

Cadbury’s Mini Eggs are truly my weakness. I just adore their pretty pastel colours and insanely addictive vanilla scent… It’s the one Easter chocolate treat we all agree on in our house.

Mini eggs are great for decorating cakes but add them to cookies and you have something really special! My kids declared these are the BEST COOKIES EVER!

Here’s what you will need

Make sure the butter and eggs are at room temperature. You can quickly soften butter in the microwave using the Defrost setting for a few seconds.

  • Softened unsalted butter
  • Light brown sugar and granulated sugar
  • Medium eggs
  • Vanilla extract – I also added some of this AMAZING vanilla powder 
  • Plain flour, baking powder, bicarbonate of soda and salt
  • Cadbury’s mini eggs (or other small chocolate eggs)

USEFUL TOOLS

HOW TO MAKE MINI EGG COOKIES

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Roughly chop half the mini eggs and set aside. Measure the softened butter and sugars into your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat together, scraping the bottom and sides of the bowl, until creamy.

creaming butter and sugar with an electric hand mixer

Add the eggs and vanilla and beat together until the eggs are incorporated. Use a spatula to scrape the sides and bottom of the bowl as needed.

Cookie dough in a large metal mixing bowl

Mix in the flour, baking powder, soda and salt until the dough comes together. Add the chopped mini eggs and beat them into the cookie dough. Chill for 30 minutes or even overnight.

mixing cookie dough with an electric hand mixer

Preheat the oven to 180°C /380°F. Scoop balls of the dough onto a reusable baking liner or baking parchment, placing slightly apart. Press extra whole and halved mini eggs on top of the cookies and flatten slightly.

Mini egg cookies on a baking liner

Bake for 12-13 minutes for large chunky cookies or 8-10 for smaller ones. Take the cookies out of the oven once they start colouring at the edges.

Leave the cookies on the trays for five minutes then transfer onto a wire cooling rack. Store in an airtight container.

Easter Mini Egg Cookies on a white background with Cadbury's mini eggs scattered around them

RECIPE NOTES AND TIPS

  • If your cookie dough is too dry and crumbly, add a little beaten egg, a teaspoon at a time, until it comes together. 
  • You can replace the Cadbury’s mini eggs with other small chocolate eggs or with large chocolate chips or a chopped up chocolate bar.
  • The cookies keep for several days in a cookie tin, though they never last long enough to go into the tin in the first place!
  • Drizzle the cookies with a simple icing – mix a few tablespoons of icing sugar with a little water and vanilla extract and drizzle over the cooled cookies. Allow the glaze to dry before serving.
Easter cookies with Cadbury's mini eggs in a metal container

TRY MY OTHER EASTER RECIPES!

Collage showing three easter recipes

HAVE YOU MADE MY MINI EGG COOKIES RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Easter Mini Egg Cookies on a white background with Cadbury's mini eggs scattered around them

Mini Egg Cookies

These delicious mini egg cookies are perfect for Easter! Crunchy, chewy and studded with Cadbury’s mini eggs, they are impossible to resist.

Print
Rate

Course: Cookies

Cuisine: British

Keyword: Mini Egg Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Chilling: 30 minutes

Total Time: 57 minutes

Servings: 16 – 18 cookies

Instructions

  • Roughly chop half the mini eggs and set aside.

  • Measure the softened butter and sugars into your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat together, scraping the bottom and sides of the bowl, until creamy.

  • Add the eggs and vanilla and beat together until the eggs are incorporated. Use a spatula to scrape the sides and bottom of the bowl as needed.

  • Mix in the flour, baking powder, soda and salt until the dough comes together.

  • Add the chopped mini eggs and beat them into the cookie dough. Chill for an hour or overnight.

  • Preheat the oven to 190°C /395°F. Scoop balls of the dough onto a reusable baking liner or baking parchment, placing slightly apart. Press extra whole and halved mini eggs on top of the cookies and flatten slightly.

  • Bake for 12-13 minutes or until the cookies start colouring at the edges.

  • Leave the cookies on the trays for five minutes then transfer onto a wire cooling rack. Store in an airtight container.

Notes

  • You can replace the Cadbury’s mini eggs with other small chocolate eggs or with large chocolate chips or a chopped up chocolate bar.
  • Drizzle the cookies with a simple icing – mix a few tablespoons of icing sugar with a little



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