Irresistible Mini Egg Cookies
Soft and chewy cookies filled with chocolate and colorful Mini Eggs, perfect for any occasion.
Ingredients
Main 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 tsp 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
Preparation
- Gather all ingredients and ensure that the butter is softened to room temperature.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until pale and fluffy (about 3-5 minutes).
- Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then incorporate the vanilla extract.
- In a separate bowl, sift together the plain flour, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the finely chopped Mini Eggs and coarsely chopped dark chocolate.
- Form the dough into balls about 2 cm (1-inch) wide and place them on a lined baking tray.
- Refrigerate the dough for at least 1 hour or freeze for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Once the dough is chilled, bake for 12-15 minutes, pressing in some remaining coarsely chopped Mini Eggs at about the 9-minute mark.
- Allow the cookies to cool on the tray for about 10 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.