Cadbury Mini Egg Cookies
These Cadbury Mini Egg Cookies are soft and chewy with crisp edges, a melt-in-your-mouth center and pops of milk chocolate in every bite.
Servings: 16
Calories: 240kcal
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Cups and Spoons
- 3 Tablespoon Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup micro mini eggs 6.4 ounces plus more for the top
Instructions
- Heat oven to 350F and line a cookie sheet with parchment paper and set aside.
- Cream sugars and butter together in the bowl of a stand mixer for about 2 minutes, scraping down the sides. Add egg, yolk and pure vanilla extract and mix again until just combined (about 20 seconds).
- Add all-purpose flour, salt, baking soda and baking powder into the stand mixer bowl and run again until combined.
- Fold in micro mini eggs with a spatula, then scoop 3 tablespoon balls of dough and drop them on the prepared pan (you can roll them for a softer look, but you do not have to).
- If desired, add extra mini eggs to the top, then bake for about 12 minutes or until lightly golden brown on the edges.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Notes
- Soften Butter: Room temperature butter creams more evenly and helps add air into the cookies.
- Do Not Overmix: Mix just until combined to keep the cookies tender.
- Watch the Bake Time: Pull the cookies when the edges are set and centers still look soft.
- Top Before Baking: Press extra mini eggs on top of the cookies for a professional look.
- Cool on the Pan: Letting cookies rest allows them to slightly deflate and hold their shape before transferring.
- Countertop: Cooled cookies, out of direct sunlight, can stay for up to 4 days.
- Refrigerator: Store baked cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls in a freezer-safe bag for up to 2 months.
Nutrition
Calories: 240kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 247IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 1mg
