Mini Egg Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
48 cookies
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Calories
156 kcal
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Course
Baked Goods
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Cuisine
American
Mini Egg Cookies
Description
This cookie recipe starts by creaming softened unsalted butter with dark brown sugar until fluffy. Eggs at room temperature and vanilla extract are beaten in before adding all-purpose or gluten-free flour with baking soda and salt. The mixing is kept short to avoid overworking the dough. Cadbury Mini Eggs are folded in either whole or chopped, depending on preference or safety for small children.
Dough portions are dropped by rounded tablespoons onto parchment-lined baking sheets spaced apart. The cookies bake at 350°F (175°C) for about 10 minutes or until edges are slightly golden but centers remain soft. Cooling on the sheets briefly before transferring helps maintain shape.
The result is soft-centered cookies dotted with crunchy, colorful chocolate eggs. Whole or chopped eggs influence the final texture and appearance. The recipe accounts for gluten-free flour blends and suggests xanthan gum if needed for better structure. These cookies store well in airtight containers for several days and freeze effectively both baked and unbaked.
For best results, use room temperature eggs and softened butter. Butter can be softened quickly in a microwave on defrost mode avoiding melting. Mini eggs can be chopped to reduce choking risk for children. To freeze, scoop dough onto parchment-lined trays before transferring frozen dough balls to containers.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups dark brown sugar
- 2 egg large
- 2 teaspoon vanilla extract
- 3.5 cups flour all-purpose or gluten-free 1:1
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups Cadbury Mini Eggs
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium-low speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat on low until combined, about 30 seconds.
- Add the flour, baking soda, and salt and beat on low speed until just combined. Don't over mix.
- Stir in the mini eggs.
- Drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spaced 2 inches apart.
- Bake 10 minutes, or until they are just slightly golden. Don't overbake.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer the cookies carefully, using a spatula, to a wire rack to cool completely.
Notes
- Use room temperature eggs for better mixing; warm refrigerated eggs in warm water if needed.
- Soften butter by leaving at room temperature or use a microwave defrost setting cautiously to avoid melting.
- Chop Mini Eggs for small children to prevent choking hazards; save some whole for topping if desired.
- If using gluten-free flour without xanthan gum, add ¼ teaspoon xanthan gum per cup of flour.
- Store baked cookies in airtight containers up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
- Freeze cookie dough balls on a tray before storing for up to 3 months; thaw dough in fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 156kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 38mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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