Description
These Cadbury Mini Egg Cookies are a delightful treat featuring a soft and chewy cookie base loaded with chopped Cadbury Mini Eggs and topped with whole or halved Mini Eggs for a colorful, festive finish. Perfect for Easter or any candy-lover’s craving, these cookies combine classic vanilla sugar cookie flavors with the crunchy, chocolaty goodness of Cadbury Mini Eggs.
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
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large room temperature egg and vanilla extract until well combined, ensuring the batter is smooth and glossy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; avoid overmixing to keep the cookies tender.
- Fold in Chopped Mini Eggs: Gently fold in the ½ cup of chopped Mini Eggs, distributing them evenly throughout the cookie dough without crushing them too much.
- Shape Cookies: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Slightly press a whole, halved, or roughly chopped Mini Egg on top of each cookie for decoration.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly and prevents breakage.
- Serve and Enjoy: Once cooled, serve these charming Cadbury Mini Egg Cookies with a glass of milk or your favorite hot beverage and enjoy their festive, sweet crunch.
Notes
- For best results, use eggs and butter at room temperature to ensure proper mixing and texture.
- Do not overbake; cookies should be soft in the middle as they firm up while cooling.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- You can freeze the cookie dough balls before baking for up to 3 months; bake directly from frozen adding 1-2 minutes to the baking time.
- Mini Eggs can be swapped with similar candy-coated chocolates for a different flavor twist.
