Description
These Mini Egg Cookies are a delightful treat featuring a buttery cookie base studded with both finely chopped Cadbury’s Mini Eggs and chunks of dark chocolate. Perfect for Easter or any time you’re craving a sweet and indulgent cookie.
Ingredients
Scale
Cookie Dough:
- 230 g unsalted butter (room temperature)
- 100 g granulated sugar
- 165 g light brown sugar (firmly packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 300 g plain flour (all-purpose)
- 1 teaspoon baking soda
- 1 tsp fine salt
Additional:
- 400 g Cadbury’s Mini Eggs (2/3 finely chopped, 1/3 coarsely chopped)
- 100 g dark chocolate 75% (coarsely chopped)
Instructions
- Cream butter and sugar: In the bowl of an electric stand mixer, cream butter and sugars until pale and sugar is dissolved.
- Add eggs and vanilla extract: Scrape bowl, add eggs and vanilla, mix until combined.
- Dry ingredients: Sift in flour, baking soda, salt, mix. Add 2/3 of Mini Eggs and dark chocolate.
- Scoop and chill: Form dough balls, refrigerate at least 1 hour.
- Bake: Preheat oven, place dough on trays, bake at 180°C for 12-15 minutes. Add remaining Mini Eggs midway. Cool and shape if desired.
Notes
- Chilling the dough is crucial for the cookies to hold their shape during baking.
- Adjust baking time based on desired cookie texture – longer for crisp, shorter for chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg