Description
Soft, chewy Mini Egg Cookies filled with Cadbury Mini Eggs and dark chocolate chunks, perfect for Easter and spring baking.
Ingredients
Scale
- 230 g unsalted butter, room temperature
- 100 g granulated sugar
- 165 g light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 400 g Cadbury Mini Eggs
- 100 g dark chocolate, chopped
Instructions
- Cream butter and sugars until pale and fluffy.
- Add eggs and vanilla and mix until combined.
- Mix in flour, baking soda, and salt until just combined.
- Fold in chopped Mini Eggs and dark chocolate.
- Scoop dough balls and chill for at least 1 hour.
- Preheat oven to 350°F and line baking tray.
- Bake 12–15 minutes, adding extra Mini Eggs at minute 9.
- Cool on tray for 10 minutes before transferring.
Notes
- Chill dough to prevent spreading.
- Do not overbake for soft centers.
- Store in airtight container up to 3 days.
- Freeze baked cookies up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 227
- Sugar: 15g
- Sodium: 184mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg