Mini Egg Cookies
Mini egg cookies are more than just a seasonal treat, they’re a joyful expression of springtime baking. With their colourful shells, rich chocolate flavour, and soft, chewy texture, they never fail to impress.
Ingredients
- 125 g Unsalted butter For richness and softness
- 100 g Light brown sugar Adds moisture and a caramel flavour
- 75 g Caster sugar Helps with structure and sweetness
- 250 g Plain flour Provides structure
- 1 tsp Baking powder Helps cookies rise slightly
- 1/2 tsp Bicarbonate of soda Enhances spread and lift
- 1 large Egg Binds ingredients
- 1 tsp Vanilla extract Adds depth of flavour
- 200 g Cadbury Mini Eggs Main flavour and visual feature
- 100 g Milk chocolate chips optional For extra gooey chocolate bites
- Sea salt optional A pinch Balances sweetness
Instructions
- Cream the butter and sugars until light and fluffy.125 g Unsalted butter, 100 g Light brown sugar
- Beat in the egg and vanilla until smooth.1 large Egg, 1 tsp Vanilla extract
- In a separate bowl, mix flour, baking powder, and bicarbonate of soda.1 tsp Baking powder, 1/2 tsp Bicarbonate of soda, 250 g Plain flour
- Gradually fold the dry mixture into the wet ingredients.
- Gently stir in crushed Mini Eggs and chocolate chips.200 g Cadbury Mini Eggs, 100 g Milk chocolate chips
- Chill the dough for at least 30 minutes. This helps stop the cookies from overspreading.75 g Caster sugar, Sea salt
- Preheat the oven to 180°C (160°C fan) and line a tray with baking paper.
- Scoop dough balls and space them on the tray. Leave room for spreading.
- Bake for 10–12 minutes, or until the edges are golden and centres are still soft.
- Cool on the tray for 10 minutes before transferring to a wire rack.