I've been seeing lots of Easter cookies in the stores recently. Since I love cookies, I decided to make some using Cadbury mini eggs.
I absolutely love them; they turn out super festive, crunchy, chewy, and gooey. I made a big batch because I know I'll snack on a few while they cool. I just can't help it, they're so good!
You'll Need
Here is an overview of the ingredients you need to make these cookies. The complete ingredient information and quantities are in the recipe card at the end of the post.
- Sugar: I use light brown sugar and caster sugar to make these cookies.
- Butter: I use unsalted butter at room temperature.
- Vanilla extract: To add flavor.
- Egg: I use just one large egg at room temperature.
- All-purpose flour
- Baking soda
- Chocolate: I use white and dark chocolate; I break them into small chunks; you can use chocolate chips instead.
- Mini chocolate eggs: I used Cadbury mini eggs, however you can pick the ones you prefer.
How To Make Mini Egg Easter Cookies
First, you need to know that this recipe yields 23 large cookies. If you want to make a small batch of these cookies, simply divide the ingredient quantities by two.
Now, let's break down the process:
Whisk butter with light brown sugar, and caster sugar until fluffy. Then whisk in the egg and vanilla extract.
Add the flour, baking soda and salt, and mix until combined.
Now, fold in the chocolate chunks and half of the crushed mini eggs.
Scoop about 2 tablespoons of the batter per cookie into the baking sheets (make sure you leave space between each one). Add the remaining crushed mini eggs on top.
Bake for 10-15 mins, remove from the oven and leave to cool. Ta-da! You’re Easter cookies are ready to be served.
Helpful Tips!
Use a cookie scoop: It ensures each cookie is the same size, so they bake evenly.
Bake in the center of the oven: Make sure to place the cookies on the center rack of the oven. This allows for even baking without burning the tops or bottoms.
Don't overbake the cookies: They're ready when the edges are lightly golden, the centers are set, and small cracks appear around the edges on top. Overbaking can make them dry.
Let the cookies cool completely: It's important not to touch or move the cookies right after they come out of the oven, as they'll be very sof. Let them cool completely on the baking sheet, and they'll firm up as they reach room temperature.
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Recipe
Easter Cookies
Equipment
- Digital scale
Ingredients
- 175 g butter , softened
- 100 g light brown sugar
- 60 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60 g white chocolate , chopped into chunks
- 100 g dark chocolate , chopped into chunks
- 100 g mini chocolate eggs , crushed
Instructions
- Preheat the oven to 180C / 350F, and line two baking sheets with parchment paper.
- Break the dark and white chocolate into small chunks and crush the Easter mini eggs. To crush the min eggs, I put them in a plastic bag and use the rolling pin to crush them; you can also use a pestle and mortar to crush them.
- Make the cookie batter: Whisk the butter, light brown sugar, and caster sugar in a large bowl until it is fluffy. Then whisk in the egg and vanilla extract until combined.
- Mix the dry ingredients: In a separate bowl, add the flour, baking soda, and salt.
- Mix wet and dry ingredients: Combine the dry ingredients with the butter mixture until well incorporated.
- Add the chocolate and Cadbury mini eggs: Fold the chocolate chunks and crushed mini eggs into the cookie batter using a spatula or wooden spoon.
- Shape the cookie balls: Use a medium cookie scoop or just scoop about 1 tablespoon of the batter per cookie into the baking sheets (make sure you leave space between each one).
- Decorate: Press the remaining mini egg pieces on the tops of these cookies.
- Baking: Bake the cookies in the preheated oven for 10 to 15 minutes. Let them cool on the counter for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container in the fridge for 5-6 days.
- These cookies can be frozen for up to 3 months. I advise you to separate each cookie with baking paper before storing.
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