Mini Egg Cookies

Name: Mini Egg Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 48 cookies
Ingredients: 1 cup unsalted butter; 2 cups dark brown sugar; 2 large eggs; 2 teaspoon vanilla extract; 3.5 cups flour; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups Cadbury Mini Eggs

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
48 cookies
Calories
156 kcal
Course
Baked Goods
Cuisine
American

Mini Egg Cookies

Piper Stevens

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Mini egg cookies are a delightful combination of soft and chewy chocolate chip cookies with candy-coated milk chocolate Cadbury mini eggs. These are the perfect Easter cookies with sweet, pastel colored mini egg candies nestled in every delicious bite.

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Ingredients

Servings

1 cup unsalted butter softened
2 cups dark brown sugar
2 large eggs
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

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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.

Equipments used:

Notes

Eggs: For best results, have the eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.
Eggs: For best results, have the eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.
Butter: Leave the butter out of the fridge at room temperature for 30 minutes to an hour. If you want softened butter right away, use the microwave. Unwrap the butter and place it in a microwave safe dish. I like to use my defrost setting, checking every 10 seconds. You don't want melted butter, just softened.
Butter: Leave the butter out of the fridge at room temperature for 30 minutes to an hour. If you want softened butter right away, use the microwave. Unwrap the butter and place it in a microwave safe dish. I like to use my defrost setting, checking every 10 seconds. You don't want melted butter, just softened.
Mini eggs: You can leave the mini eggs whole, or you can chop them if you prefer. If very little kids will be eating them, be sure to chop the mini eggs to avoid a choking hazard. If you want to mini eggs to be visible on top of the cookies, save a few eggs and top the cookie dough balls with them before baking.
Mini eggs: You can leave the mini eggs whole, or you can chop them if you prefer. If very little kids will be eating them, be sure to chop the mini eggs to avoid a choking hazard. If you want to mini eggs to be visible on top of the cookies, save a few eggs and top the cookie dough balls with them before baking.
Flour: If you are using a gluten-free flour blend, it should contain xanthan gum. If it doesn't, you will need to add ¼ teaspoon xanthan gum per cup of gluten-free flour. Gluten-free flour blends can vary greatly. I have made these mini egg cookies with Cup4Cup flour, and Bob's Red Mill. Both work equally well.
Flour: If you are using a gluten-free flour blend, it should contain xanthan gum. If it doesn't, you will need to add ¼ teaspoon xanthan gum per cup of gluten-free flour. Gluten-free flour blends can vary greatly. I have made these mini egg cookies with Cup4Cup flour, and Bob's Red Mill. Both work equally well.
Storage: Store the mini egg cookies in an airtight container for up to 5 days.
Storage: Store the mini egg cookies in an airtight container for up to 5 days.
To Freeze baked cookies: Allow the cookies to cool completely before packing into a freezer container or freezer bag. Freeze for up to 3 months. The cookies thaw quickly at room temperature. To freeze cookie dough: Scoop the cookie dough in rounded tablespoons on a parchment lined cookie try. Put the tray in the freezer for 30 minutes to an hour. Put the frozen cookie dough balls in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw the unbaked cookies in the fridge before baking.
To Freeze baked cookies: Allow the cookies to cool completely before packing into a freezer container or freezer bag. Freeze for up to 3 months. The cookies thaw quickly at room temperature.
To freeze cookie dough: Scoop the cookie dough in rounded tablespoons on a parchment lined cookie try. Put the tray in the freezer for 30 minutes to an hour. Put the frozen cookie dough balls in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw the unbaked cookies in the fridge before baking.

Nutrition Information

Show Details

Serving 1g Calories 156kcal (8%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g 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: 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%