Description
These Cadbury Mini Egg Cookies bring together a soft, buttery cookie dough loaded with chopped mini eggs inside and topped with more colorful mini egg pieces for a festive, chocolatey crunch. Perfect as a springtime treat or Easter dessert, these cookies offer a delightful combination of vanilla sweetness, rich butter, and melty candy eggs in every bite.
Ingredients
Scale
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped mini eggs
Topping
- ½ cup whole, halved, or roughly chopped mini eggs for topping cookies
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat to prevent sticking.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light, fluffy, and pale in color, about 2-3 minutes.
- Add egg and vanilla. Beat in the large egg and vanilla extract until fully combined and smooth, making sure the mixture is homogeneous.
- Combine dry ingredients. In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution.
- Mix dry ingredients into wet. Gradually add the dry ingredients to the butter mixture, stirring just until combined to avoid overmixing, which can toughen cookies.
- Fold in chopped mini eggs. Gently fold in the ½ cup chopped mini eggs evenly throughout the dough to distribute the candy bits.
- Shape and top cookies. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few whole or halved mini eggs onto the tops of each cookie dough mound for extra decoration and crunch.
- Bake cookies. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are just set.
- Cool on wire rack. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature egg and softened butter for smooth mixing.
- Do not overmix the dough to keep cookies tender and soft.
- If desired, chill the dough for 30 minutes for thicker cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Mini eggs can be substituted with similar candy-coated chocolates if unavailable.
