5 from 36 votes
Mini Egg Cookies
Mini Egg Cookies combine softened butter and dark brown sugar creamed together, followed by eggs, vanilla, and dry ingredients to form a soft cookie dough. Cadbury Mini Eggs are mixed in whole or chopped for texture and chocolate bursts. The dough is dropped onto lined baking sheets and baked until just golden, creating cookies with a tender crumb and candy pieces throughout.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
48
cookies
Calories:
156 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 48 cookies
Amount Per Serving
Calories 156
% 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.