Description
These Cadbury Mini Egg Cookies are soft, chewy, and loaded with irresistible bursts of chocolate in every bite. With colorful mini eggs as both an ingredient and decoration, these cookies are perfect for Easter or any celebration. Chilling the dough ensures a perfectly chewy texture while simple ingredients make this recipe easily adaptable for any home baker.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chopped mini eggs
- 1/2 cup whole, halved, or roughly chopped mini eggs for topping cookies
Instructions
- Cream the Butter and Sugar:
In a bowl of a stand mixer (or using a bowl and hand mixer), cream together the softened butter and granulated sugar until it becomes smooth and creamy. - Add Egg and Vanilla:
Add the egg and the vanilla extract to the creamed butter mixture. Beat thoroughly until the mixture is smooth and well combined. - Mix Dry Ingredients:
Combine the flour, cornstarch, baking soda, and salt. Add this to the wet mixture and mix on low speed until just combined. Avoid overmixing. - Incorporate Chopped Mini Eggs:
Carefully fold in the chopped mini eggs with a spatula. Then, using a small cookie scoop, portion out cookie dough balls. Roll the dough between your hands to create smooth, evenly rounded balls. - Chill the Dough:
Place the dough balls on a tray or plate, cover them with plastic wrap, and let them chill in the refrigerator for at least 1 hour. You can also chill them overnight for more flavorful cookies. - Preheat the Oven:
Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Line a cookie sheet with parchment paper or a Silpat mat. - Bake the Cookies:
Arrange the chilled cookie dough balls on the prepared baking sheet, spacing them 2 inches apart. If desired, press additional mini eggs on top of the dough balls before baking (note that the shells may crack during baking). - Decorate and Cool:
Bake for 12 minutes, then remove from the oven. While the cookies are still warm, gently press more whole or chopped mini eggs on top for decoration. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you don’t have cornstarch, you can substitute it with the same amount of arrowroot powder. Alternatively, use 3 tablespoons of flour, though the cookies will be slightly less soft.
- Be cautious when chopping mini eggs—use a sharp knife, or place them in a ziplock bag and crush them with a rolling pin.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Decorating mini eggs can be added before or after baking depending on your preference. Adding them before baking may cause the shells to crack.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
