Our Mini Egg cookies are so easy to make and brilliant to have a stash of over Easer. You only need five ingredients for this recipe, and they are ready to take out of the oven in just 30 minutes. After that,
it’s just a case of waiting until they’re cool enough to bite into. In fact, you can eat them while they’re still warm and the Mini Eggs are gooey in the middle. Serve a couple in a bowl with a scoop or two of vanilla ice cream for a brilliant Easter pudding option. This recipe uses crushed Mini Eggs in the cookie dough, and extras to decorate the top – so you’ll probably need about 40 in total – though we think the more the merrier.
How to make Cadbury Mini Egg Cookies
Preheat oven to 350 degrees. In a medium sized bowl or a stand mixer cream together butter, sugar and brown sugar. Incorporate vanilla and egg mix for about 15 seconds. Don’t over mix.
In a separate bowl sift together flour, sea salt and baking soda. Next gradually mix dry ingredients into wet ingredients until combined. Add in Cadbury mini eggs and chocolate chips.
Roll dough into balls on a greased or lined cookie sheet. Bake for 10-12 minutes. You just want them ever so golden. The edges will be slightly brown. Don’t over bake these. Cool on a baking rack and try not to eat them all before Easter.
STORING AND FREEZING INSTRUCTIONS
How to store: Store mini egg Easter cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze baked cookies: These mini egg cookies freeze very well. Let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: To freeze the cookie dough before baking, scoop out and roll the dough into cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
WHY CADBURY MINI EGGS COOKIES ARE THE BEST!
If you love Cadbury Mini Eggs, this will be your new favorite cookie guaranteed! Soft and sweet chocolate chip cookies that feature that undeniable deliciousness you only get from Cadbury Mini Eggs.
This recipe comes together quick and is great for your Easter celebration. The colors from the mini eggs make the cookies extra festive and perfect for a dessert table.
Top tips for making Mini Egg cookies:
If you don’t want your Mini Eggs to brown on the top cover in greaseproof paper when baking.
To make these cookies extra chocolatey, swap 50g of the self-raising flour for cocoa powder instead and make them double chocolate cookies.
Why are Cadbury Mini Eggs so good?
The secret to why Cadbury Mini Eggs are so good is because of the chocolate. Cadbury has markets in countries around the world, and Cadbury Canada is responsible for these tasty mini eggs. According to Cadbury, they source their cocoa from Ghana in West Africa and has a their chocolate has a deep rich flavor that can’t be found anywhere else.
Ingredients needed
The list of ingredients isn't exhaustive which is great. Except for the Cadbury's Mini Eggs, the other ingredients needed are basic pantry staples.
Butter - be sure to use room temperature unsalted butter so that the ingredients mix together well.
Sugar - Light brown sugar and granulated sugar - two types of sugar used in this recipe to provide
structure and sweetness. The white sugar allows the cookie to go slightly crisp around the edges, whilst the light brown sugar makes the cookie moist and chewy because of the added molasses.
Eggs - you will need to lightly crush the eggs before folding them into the batter. To do so, place the mini eggs in a zip top bag and gently crush with a rolling pin or pan. I only crush them so they break in
half, rather than shatter into small pieces.
Vanilla Extract - If you don't have any then vanilla bean paste or the seeds of a vanilla pod will do- the
vanilla definitely helps layer the flavour. Try to buy the best quality vanilla extract that you can -it's far superiour to vanilla essence.
Plain (All-Purpose) Flour - Plain flour, not self-rasing or cake flour is needed. I recommend weighing the amount out with digital scales so that you don't add too much and make the cookies cakey.
Baking Soda - The baking soda is our leavening agent in these cookies and helps the cookie become chewy rather than cakey.
Salt - Imperative in sweet baked goods as it balances the sweetness but also brings out the flavour of the chocolate.
Mini Eggs - The undeniable hero of our cookies! The best on the market are Cadbury's Mini Eggs and are usually found in store from February to April. Whenever you see them on the shelves, make sure to stock up on a stash of them!
Dark Chocolate - Usually I like to sprinkle flaked sea salt over the top of cookies- but to counter
balance the sweetness of the milk chocolate eggs, I add in 75% dark chocolate. The bitter edge cuts down on the sweet milk chocolate. As the mini eggs don't melt, I like to add some chopped chocolate to get those melting chocolate puddles.
Ingredients
1 teaspoon baking soda
2 1/2 cups flour
1 cup butter
1 teaspoon salt
3/4 cup brown sugar
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1 cup milk chocolate chips
Instructions
Heat oven to 375 degrees.
In medium bowl, stir together flour, baking soda and salt.
In separate bowl blend butter, sugars and vanilla with mixer until creamy. Add eggs, one at a time. Beat well.
