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Cadbury Mini Egg Cookies

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Soft and chewy Cadbury Mini Egg Cookies filled with crunchy candy-coated chocolate pieces, perfect for Easter or a festive sweet treat. Ready in just 25 minutes, these colorful cookies feature golden edges and tender centers.

Ingredients

½ cup (100 g) granulated sugar

½ cup (100 g) light brown sugar, packed

½ cup (1 stick) unsalted butter, softened

1 large egg

1 large egg yolk

½ tablespoon pure vanilla extract

2 cups (250 g) all-purpose flour

1 teaspoon sea salt

½ teaspoon baking soda

½ teaspoon baking powder

1 cup (6.4 ounces) micro mini eggs, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the granulated sugar, brown sugar, and softened butter in a stand mixer for about 2 minutes, scraping down the sides as needed.
  3. Add the egg, egg yolk, and vanilla extract. Mix until just combined.
  4. Add the flour, sea salt, baking soda, and baking powder. Mix until fully incorporated, being careful not to overmix.
  5. Gently fold in the mini eggs using a spatula.
  6. Scoop 3-tablespoon portions of dough onto the prepared baking sheet. Press additional mini eggs on top if desired.
  7. Bake for 12–15 minutes, or until the edges are lightly golden.
  8. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for thicker, bakery-style cookies.

Do not overbake; cookies will continue to set as they cool.

Store in an airtight container at room temperature for up to 4 days.

Freeze baked cookies for up to 2 months.

Dough can be prepared up to 24 hours in advance and refrigerated.

If using salted butter, slightly reduce the added sea salt.

Nutrition

Find it online: https://chocolatecoveredamy.com/cadbury-mini-egg-cookies/