Cadbury Mini Egg Cookies

These Cadbury Mini Egg Cookies are an adorable treat you can make for Easter or any time. In just 25 minutes, you’ll have warm, chewy cookies loaded with mini eggs to devour.

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 167kcal

Author: Karin and Ken

Ingredients

½ cup granulated sugar about ½ cup or 100 grams
½ cup light brown sugar packed or 100 grams
½ cup butter unsalted, softened or 1 stick
1 large egg
1 large egg yolk
½ tablespoon pure vanilla extract
2 cups all-purpose flour or 250 grams
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup micro mini eggs 6.4 ounces plus more for the top

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper and set aside.
Cream sugars and butter together in a stand mixer for about 2 minutes, scraping down the sides. Add egg, yolk and pure vanilla extract and mix again until just combined (about 20 seconds).
Add all-purpose flour, salt, baking soda and baking powder into the stand mixer bowl and run again until combined.
Fold in micro mini eggs with a spatula, then scoop 3-tablespoons dough balls and drop them on the prepared pan (you can roll them, but you do not have to).
If desired, add extra mini eggs to the top, then bake for about 12 minutes or until lightly golden on the edges.
Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

Notes

Avoid overbaking the cookies or scooping flour straight from the bag so it’s measured accurately. Both situations can make your Cadbury mini egg cookies hard.
Prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Take it out about 30 minutes before you plan to scoop and bake it.
Don’t overmix the cookie dough, or you risk breaking or crushing the larger pieces of Cadbury mini eggs.

Nutrition