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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
57 mins
Servings: 16 - 18 cookies
Course: Baked Goods
Cuisine: British

Ingredients

  • 115 g (½ cup) unsalted butter , softened
  • 150 g (¾ cup) light brown sugar
  • 150 g (¾ cup) granulated sugar
  • ½ tsp vanilla powder (optional)
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 320 g (2 ¼ cups) flour , plain / all purpose
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 300 g (10 ½ oz) mini eggs , divided

Instructions

    Cup of Yum
  1. Roughly chop half the mini eggs and set aside.
  2. 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.
  3. 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.
  4. Mix in the flour, baking powder, soda and salt until the dough comes together.
  5. Add the chopped mini eggs and beat them into the cookie dough. Chill for an hour or overnight.
  6. 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.
  7. Bake for 12-13 minutes or until the cookies start colouring at the edges.
  8. 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