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Delicious Mini Egg Cookies freshly baked with colorful mini eggs

Mini Egg Cookies

Crisp on the edges and soft in the center, these Mini Egg Cookies combine the joyful crunch of Cadbury Mini Eggs with rich 75% dark chocolate, making them perfect for any celebration or everyday treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 230 g Unsalted butter (room temperature) Use high-quality European-style butter for richer flavor.
  • 100 g Granulated sugar
  • 165 g Light brown sugar (firmly packed) Can use all white sugar, but will lose some chew.
  • 2 large Eggs (room temperature) Hygiene tip; beat slightly before adding.
  • 2 tsp Vanilla extract
  • 300 g Plain (all-purpose) flour Substituting cake or bread flour alters the texture.
  • 1 tsp Baking soda
  • 1 tsp Fine salt
  • 400 g Cadbury's Mini Eggs (2/3 finely chopped, 1/3 coarsely chopped) Chop for even distribution and decoration.
  • 100 g Dark chocolate (75% coarsely chopped) Adds a rich, adult flavor.

Method
 

Preparation
  1. Cream the room-temperature butter with both sugars until pale and fluffy, about 3–4 minutes.
  2. Add the eggs one at a time, mixing on low until just incorporated. Add vanilla extract.
  3. Sift in flour, baking soda, and salt. Mix on low until just combined.
  4. Fold in two-thirds of the finely chopped Mini Eggs and the coarsely chopped dark chocolate.
  5. Scoop dough into 2cm balls (about 60 g each) and place on a lined baking tray; chill for at least 1 hour, preferably overnight.
Baking
  1. Preheat oven to 180°C (350°F). Place chilled dough balls on a lined baking tray, spaced apart.
  2. Bake for 12–15 minutes, pressing reserved Mini Egg pieces into each cookie at the 9-minute mark.
  3. Cookies are done when edges are set and center is slightly glossy.
  4. Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve warm or at room temperature, optionally reheat for a gooey texture.

Notes

Store cookies in an airtight container for up to 5 days. Freeze baked cookies for up to 3 months. Chill dough before baking for best results.