These delicious Mini Egg Cookies are perfect for Easter! Crunchy, chewy and studded with Cadbury’s mini eggs, they are impossible to resist and super easy to make.
Check out my baked Mini Egg Cheesecake recipe.
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Cadbury’s Mini Eggs are truly my weakness. I just adore their pretty pastel colours and insanely addictive vanilla scent… It’s the one Easter chocolate treat we all agree on in our house.
Mini eggs are great for decorating cakes but add them to cookies and you have something really special! My kids declared these are the BEST COOKIES EVER!
Here’s what you will need
Make sure the butter and eggs are at room temperature. You can quickly soften butter in the microwave using the Defrost setting for a few seconds.
- Softened unsalted butter
- Light brown sugar and granulated sugar
- Medium eggs
- Vanilla extract – I also added some of this AMAZING vanilla powder
- Plain flour, baking powder, bicarbonate of soda and salt
- Cadbury’s mini eggs (or other small chocolate eggs)
USEFUL TOOLS
- Cookie scoops are great for creating evenly sized cookies
- Reusable baking liners are a total lifesaver!
- Electric hand mixer
HOW TO MAKE MINI EGG COOKIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
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 30 minutes or even overnight.
Preheat the oven to 180°C /380°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 for large chunky cookies or 8-10 for smaller ones. Take the cookies out of the oven once they 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.
RECIPE NOTES AND TIPS
- If your cookie dough is too dry and crumbly, add a little beaten egg, a teaspoon at a time, until it comes together.
- You can replace the Cadbury’s mini eggs with other small chocolate eggs or with large chocolate chips or a chopped up chocolate bar.
- The cookies keep for several days in a cookie tin, though they never last long enough to go into the tin in the first place!
- Drizzle the cookies with a simple icing – mix a few tablespoons of icing sugar with a little water and vanilla extract and drizzle over the cooled cookies. Allow the glaze to dry before serving.
TRY MY OTHER EASTER RECIPES!
- Tsoureki – Greek Easter Bread
- Best Ever Creme Egg Brownies!
- Easter Gingerbread House
- Sourdough Hot Cross Buns
- Easy Easter Simnel Cake
HAVE YOU MADE MY MINI EGG COOKIES RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Mini Egg Cookies
Ingredients
- 115 g (½ cup) unsalted butter , softened
- 150 g (¾ cup) light brown sugar
- 150 g (¾ cup) granulated sugar
- ½ tsp vanilla powder (optional)
- 2 medium eggs
- 1 tsp vanilla extract
- 320 g (2 ¼ cups) flour , plain / all purpose
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 300 g (10 ½ oz) 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.
Video
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
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