Description
Delight in these sweet, crunchy Cadbury Mini Egg Cookies, perfectly soft with a crisp edge and loaded with colorful mini eggs for a festive treat that’s great for sharing or gifting. These cookies combine classic buttery dough with the fun of Cadbury Mini Eggs both inside and on top for extra sweetness and texture.
Ingredients
Scale
Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped Mini Eggs
Toppings:
- ½ cup whole, halved, or roughly chopped Mini Eggs
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the large room temperature egg and vanilla extract until well combined, making sure the mixture is smooth and consistent.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed or folding in with a spatula until just combined to avoid overworking the dough.
- Fold in chopped Mini Eggs: Gently fold in the chopped Mini Eggs to distribute them throughout the cookie dough without melting them.
- Shape cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets spaced about 2 inches apart for room to spread.
- Add Mini Egg toppings: Press whole, halved, or roughly chopped Mini Eggs onto the top of each cookie dough mound before baking to create a colorful, decorative topping.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 12-14 minutes or until edges are lightly golden but centers remain soft to achieve a chewy texture.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.
Notes
- Room temperature egg helps the dough bind better and results in a tender crumb.
- Make sure not to overbake; the cookies should be soft in the center when pulled from the oven.
- Chopped mini eggs inside add surprise bursts of chocolate and crunch.
- Pressing mini eggs on top adds festive color and keeps them visible after baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
