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Mini Egg Cookies Recipe

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4 from 14 reviews

Delightfully soft and chewy Mini Egg Cookies studded with vibrant Cadbury's Mini Eggs and rich dark chocolate pieces. Perfect for sharing, these cookies combine the classic buttery dough with colorful candy melts for a festive treat ideal for any occasion.

Ingredients

Butter and Sugars

  • 230 g unsalted butter, room temperature
  • 100 g granulated sugar
  • 165 g light brown sugar, firmly packed

Wet Ingredients

  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Dry Ingredients

  • 300 g plain flour (all-purpose)
  • 1 teaspoon baking soda
  • 1 tsp fine salt

Chocolate and Candy

  • 400 g Cadbury's Mini Eggs (2/3 finely chopped, 1/3 coarsely chopped)
  • 100 g dark chocolate 75%, coarsely chopped

Instructions

  1. Cream butter and sugar: In an electric stand mixer fitted with a paddle attachment, beat the unsalted butter with granulated and light brown sugars on medium to high speed for 3-4 minutes until the mixture is pale and the sugar has mostly dissolved.
  2. Add eggs and vanilla: Scrape down the sides of the bowl, then add one egg and all the vanilla extract. Beat on low speed until combined. Add the second egg and mix until fully incorporated.
  3. Incorporate dry ingredients: Sift together the plain flour and baking soda, then add salt. Gradually add these dry ingredients to the wet mixture on low speed until just combined. Fold in 2/3 of the finely chopped Mini Eggs and the coarsely chopped dark chocolate using a sturdy spatula or wooden spoon.
  4. Scoop and chill the dough: Using a cookie scoop or tablespoon, form 2 cm dough balls and place them on a parchment-lined baking tray. Chill the dough for a minimum of 1 hour in the refrigerator or freeze for 30 minutes. Overnight chilling is ideal to prevent excessive spreading during baking.
  5. Bake the cookies: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Place chilled dough balls on the tray spaced at least 5 cm apart. Bake one tray at a time in the oven center for 12-15 minutes. At 9 minutes, carefully remove the tray and press the remaining coarse Mini Eggs onto each cookie’s surface, then return to bake until cookies are just starting to brown at the edges and are beginning to set in the center.
  6. Shape and cool: Optionally, immediately after removing from the oven and while still hot, use a round cookie cutter or mug to gently twirl and round any irregularly shaped cookies for a neater appearance. Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to prevent the cookies from spreading too much during baking and to develop flavor.
  • Use room temperature eggs and butter for better mixing and texture.
  • The cookies bake to a soft and chewy texture; bake a few minutes longer for a crisper cookie.
  • Cookie size affects baking time; dough balls weighing about 60g each have best results with specified baking times.
  • Handling baked cookies while hot for shaping ensures crisp yet uniform edges.

Find it online: https://glowcooks.com/mini-egg-cookies-recipe/