Mini Egg Cookies
User Reviews
4.7
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
30 mins
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Total Time
57 mins
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Servings
16 - 18 cookies
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Course
Baked Goods
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Cuisine
British
Mini Egg Cookies
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These delicious mini egg cookies are perfect for Easter! Crunchy, chewy and studded with Cadbury's mini eggs, they are impossible to resist.
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Ingredients
- 115 g butter softened, unsalted
- 150 g light brown sugar 3/4 cup
- 150 g granulated sugar
- ½ tsp vanilla powder (optional)
- 2 egg medium
- 1 tsp vanilla extract
- 320 g all-purpose flour plain / all purpose
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 300 g mini eggs divided
Instructions
- Roughly chop half the mini eggs and set aside.
- 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.
- 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.
- Mix in the flour, baking powder, soda and salt until the dough comes together.
- Add the chopped mini eggs and beat them into the cookie dough. Chill for an hour or overnight.
- 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.
- Bake for 12-13 minutes or until the cookies start colouring at the edges.
- 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
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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