Description
These Mini Egg Cookies are soft, chewy treats bursting with colorful Cadbury’s Mini Eggs and rich dark chocolate, perfect for festive occasions or a delightful everyday indulgence.
Ingredients
Units
Scale
Ingredients
- 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
- 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 fitted with a paddle attachment, on medium to high speed, cream the butter and both sugars for 3-4 minutes minimum until pale in colour and the sugar has dissolved.
- Add eggs and vanilla extract. Scrape down the mixing bowl base and sides, then add one egg and the vanilla extract, and beat on low speed until combined. Add the remaining egg and beat until mixed in.
- Dry ingredients go in. Sift into the mixing bowl the flour, baking soda and add in the salt and mix on low until just incorporated. Add in the 2/3 of the Mini Eggs that are chopped finely and the chopped dark chocolate. Use a robust rubber spatula or wooden spoon and mix in the chocolate. (Set aside the remaining third of chopped Mini Eggs).
- Scoop cookie dough balls and refrigerate. Using a cookie scoop or a heaped tablespoon, scoop the dough into 2cm (inch-wide) balls and place on a baking tray lined with parchment paper. Refrigerate the cookie dough for at least 1-hour minimum, or freeze for 30 minutes. Overnight chilling in the fridge is ideal. Note, baking unchilled dough will result in the cookies spreading too much.
- Bake and cool. Whilst the cookies are chilling, pre-heat the oven to 180°C (350°F) and line a baking tray with parchment paper. Remove the cookie balls from the fridge or freezer and place them on the baking trays leaving at least 5cm (2-inches) between the balls. Bake one tray at a time in the centre of the oven, for 12-15 minutes. Add remaining chocolate: At the 9-minute mark, remove the baking tray from the oven and divide the remaining Mini Egg pieces over the top of each cookie. Gently push down the eggs into the cookies. Pop the tray back into the oven for the remaining bake time. The cookies are baked when just starting to brown around the edges and are beginning to set in the middle (but only just!). Remember that they will continue to bake once out of the oven.Get those perfect round cookies (optional!): Once the tray has been removed from the oven and whilst the cookies are still hot, use a round cookie cutter or mug, and place it over the cookie and twirl the cookie inside, gently pushing the edges in so that the cookies form a round shape. Kind of like the cookie and cutter are doing a hula dance!! Only do this if your cookies have baked into irregular shapes and you’d prefer round cookies. Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.Note: re the bake time: My preferences are soft, chewy cookies but if you prefer crispier cookies, then add an extra couple of minutes to the cooking time. Time in the oven may vary depending on the size of your cookie dough ball – mine weighs out at 60g each.
Notes
- Overnight chilling in the fridge is ideal for best dough consistency.
- Baking unchilled dough will cause cookies to spread too much.
- If you want perfectly round cookies, you can shape them right after baking while still hot using a round cookie cutter or mug.
- For softer, chewier cookies bake 12-15 minutes; for crispier cookies add a couple of minutes longer.
- Bake time varies depending on cookie dough ball size (60g each in this recipe).
