Mini Egg Cookies
These Mini Egg Cookies feature a crisp edge, soft chewy middle, and crunchy bursts of candy-shell chocolate, making them perfect for sharing, gifting, or enjoying on your own.
Ingredients
For the cookies
- 230 g unsalted butter, room temperature Use high-quality unsalted butter for best flavor.
- 100 g granulated sugar
- 165 g light brown sugar, firmly packed Buy fresh, soft brown sugar.
- 2 large eggs, room temperature Use room temperature for better emulsification.
- 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) Chop most finely for chocolate distribution.
- 100 g dark chocolate 75%, coarsely chopped Can substitute with 60% bar for a sweeter version.
Instructions
Preparation
- Cream the butter and sugars together until pale and smooth.
- Add the eggs and vanilla, mixing until combined.
- Fold in the dry ingredients, chocolate, and most Mini Eggs.
- Scoop dough into balls and chill for at least 30 minutes.
- Preheat oven to 180°C (350°F) and bake until edges are browned and centers are soft.
Notes
Store baked cookies in an airtight container for up to 3 days or freeze for up to 3 months. Chilling the dough deepens flavor and controls spread.