Mini Egg Cookies

These Mini Egg Cookies bake with crackled edges, soft centers, and colorful bursts of candy-coated chocolate. Fast to mix, they're perfect for tea, parties, or as a weekday treat.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

230 g unsalted butter, room temperature Butter carries flavor and controls spread; use high-fat butter for richer taste.
100 g granulated sugar
165 g light brown sugar, firmly packed Supplies moisture and chew thanks to its molasses content.
2 large eggs, room temperature
2 tsp vanilla extract
300 g plain flour (all-purpose) Creates structure; use a spoon-and-level method for measuring.
1 tsp baking soda
1 tsp fine salt
400 g Cadbury Mini Eggs (2/3 finely chopped, 1/3 coarsely chopped) Gives texture and color, with the chocolate centers softening when baked.
100 g dark chocolate 75%, coarsely chopped Provides melty pockets of chocolate.

Method

Preparation

Cream the butter and sugars together until pale and smooth.
Add the eggs and vanilla, mixing until combined.
Fold in the dry ingredients, chocolate and most Mini Eggs.
Scoop dough into balls and chill.

Baking

Preheat oven to 180°C (350°F) and bake until edges are browned and centres are soft.

Notes

Use room-temperature butter and eggs for even emulsification, and chill dough before baking to prevent excessive spread. Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.