Soft and Chewy Cadbury Mini Egg Cookies for Easter Bliss

Delightful Cadbury Mini Egg Cookies with a soft chewy texture, perfect for Easter celebrations.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Cookie Dough

230 g Unsalted Butter Ensure it’s at room temperature for easy creaming.
100 g Granulated Sugar Adds sweetness; can be substituted.
165 g Light Brown Sugar Provides chewiness.
2 large Eggs Use room temperature eggs.
2 tsp Vanilla Extract Enhances flavor.
300 g Plain Flour Can use gluten-free blend.
1 tsp Baking Soda Acts as a leavening agent.
1 tsp Fine Salt Balances sweetness.

Mix-Ins

400 g Cadbury's Mini Eggs ⅔ chopped for dough, ⅓ coarsely chopped for topping.
100 g Dark Chocolate Use 75% cocoa.

Equipment

stand mixer
Baking tray
parchment paper

Method

Steps

Cream together the butter, granulated sugar, and light brown sugar in a stand mixer for 3-4 minutes until pale and fluffy.
Incorporate the eggs one at a time and then mix in the vanilla extract.
Combine dry ingredients in a bowl and gradually add to the butter mixture, mixing on low until just combined.
Fold in chopped Cadbury Mini Eggs and dark chocolate until evenly distributed.
Scoop dough balls and chill for at least 1 hour, or freeze for 30 minutes.
Preheat oven to 180°C (350°F) and bake cookies for 12-15 minutes, adding reserved mini eggs during the last 3 minutes.
Let cool on the tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure all ingredients are at room temperature before starting.

Tried this recipe?

Let us know how it was!