Mini Eggs Cookies
This delicious recipe for Cadbury Mini Eggs cookies with chocolate chips is the perfect way to enjoy the iconic Easter candy in a whole new way.
Servings: 15
Calories: 491kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 9- ounce Cadbury mini eggs
- 2 cups dark chocolate chips or chunks
Instructions
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silicone baking mats and set aside
- In the bowl of a stand mixer with the paddle attachment affixed, add the cubed butter, brown sugar and granulated sugar
- Turn on the mixer to low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. The mixture will first gather around the paddle then eventually begin sticking to the sides of the bowl. This is a good sign it’s done mixing
- Stop the mixer and scrape the sides and bottom of the bowl. Turn the mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
- With the mixer off, add in the flour, salt, baking powder and baking soda. Turn the mixer on low and stir until just combined. Do not over mix.
- Use the end of a rolling pin or a wooden mallet to crush the mini eggs. This is best done in the sealed bag they came in or in a sealed ziplock bag, with as much air as possible pressed out of the bag. You want some pieces bigger and some whole pieces
- To the cookie dough, add in 3⁄4 of the crushed mini eggs, reserving the remainder to press into the tops of the cookie dough just before baking. Then add in the chocolate chips. Turn the mixer on low and stir just until combined. Turn the mixer off and, using your hand, mix or knead the dough gently to ensure mini eggs and chocolate chips are evenly incorporated
- Portion dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on prepared baking sheets. Gently press reserved mini eggs into the tops of the cookie dough balls
- Bake in the preheated oven for 5-6 minutes then rotate baking trays and bake for another 4-5 minutes until the tops of the cookies are just starting to brown and the middle no longer looks wet. Do not overbake. If the cookies spread too much, place a large round cookie cutter or overturned small bowl around the hot cookies and move the cookie cutter around in a circular motion. This will help bring the edges of the cookies in, creating rounder cookies. This step is optional
- Allow the cookies to cool for 10 minutes on the hot trays then transfer to wire racks to cool
Video
Notes
- Store cooled cookies at room temperature up to 5 days
- Place in the fridge for up to one week
- To freeze: Place baked cookies in a single layer on a baking sheet for one hour in the freezer. Transfer to a plastic bag and freeze for up to 3 months. Defrost at room temperature or place in the microwave on 50% power for 30-60 seconds
- The cookie dough can be frozen and baked later or just a few at a time (one the best ways to do it!): After you roll the dough into balls, place on a baking sheet in a single layer and place in the freezer for at least an hour. Transfer to a freezer-safe ziploc bag for up to 3 months. Bring the cookie dough up to room temperature before baking according to the instructions above
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 58g | Protein: 6g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 307mg | Potassium: 200mg | Fiber: 1g | Sugar: 36g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg
