Mini Egg Cookies Recipe – soft, chewy, and loaded with colorful Cadbury Mini Eggs. These Easter cookies are the ultimate seasonal treat, perfect for springtime gatherings. With golden edges, melty chocolate chips, and a pop of festive color in every bite, they’re as beautiful as they are delicious.
Ingredients for this Mini Egg Cookies Recipe
- 115g (1/2 cup or 1 stick) unsalted butter, cold and chopped
- 190g (1 cup) brown sugar
- 1 tsp vanilla extract
- 1 large egg, cold
- 245g (1¾ cups) all-purpose (plain) flour
- ½ tsp baking soda
- Pinch of salt
- 150g (1 cup) Cadbury Mini Eggs, roughly chopped
- 75g (½ cup) chocolate chips
- Sea salt, for sprinkling
Directions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, beat the cold butter and brown sugar until slightly fluffy.
- Mix in the vanilla extract and cold egg until smooth.
- Add flour, baking soda, and salt. Stir until dough forms.
- Fold in chopped Mini Eggs and chocolate chips.
- Scoop out 2 tbsp portions of dough and place on the tray, leaving space between each.
- Bake for 10–12 minutes, until golden on the edges but soft in the center.
- Sprinkle warm cookies with sea salt, then cool on a wire rack.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Makes: 14–16 cookies
Nutrition (Per Cookie – Approx.)
- Calories: 210
- Fat: 10g
- Sugar: 18g
- Carbs: 28g
- Protein: 2g
- Sodium: 80mg
This Mini Egg Cookies Recipe is quick, beginner-friendly, and brings big flavor with minimal effort. Ideal for Easter baskets, bake sales, or weekend baking, these cookies never fail to impress.
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Source: www.sweetestmenu.com
