Mini Egg Cookies
Delightful cookies that combine buttery flavors with colorful Cadbury Mini Eggs, offering a perfect blend of crispy edges and a soft, chewy center.
Ingrédients
For the Cookie Dough
- 230 g unsalted butter (room temperature)
- 100 g granulated sugar
- 165 g light brown sugar (firmly packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 300 g plain flour (all-purpose)
- 1 tsp baking soda
- 1 tsp fine salt
- 400 g Cadbury’s Mini Eggs (2/3 finely chopped, 1/3 coarsely chopped)
- 100 g dark chocolate 75% (coarsely chopped)
Instructions
Preparation
- Gather all your ingredients and measure them out. Ensure the butter is at room temperature. Preheat your oven to 180°C (350°F).
- In a bowl or mixer, cream together the butter, granulated sugar, and brown sugar for 3–4 minutes until fluffy.
- Add the eggs one at a time and the vanilla extract, mixing until just combined.
- Sift in the flour, baking soda, and salt, mixing on low speed until just combined.
- Fold in the finely and coarsely chopped Mini Eggs and dark chocolate carefully.
- Form the dough into approximately 1-inch balls and refrigerate for at least 1 hour.
Baking
- While the cookies are chilling, line trays with parchment paper and preheat the oven to 180°C (350°F).
- Place the dough balls on the trays, leaving space between each ball. Bake for 12-15 minutes.
- At 9 minutes, sprinkle remaining Mini Eggs on top and press them into the dough.
- Check for doneness around the edges, then cool on the tray for 10 minutes before transferring to a wire rack.
Notes
Avoid skipping the chilling step to prevent the cookies from spreading too much. These cookies can be stored in an airtight container at room temperature for up to a week.