Description
These Mini Egg Cookies are a sweet treat combining rich flavors of butter, brown sugar, and chocolate with delightful chunks of Cadbury mini eggs. Perfect for easy baking sessions, they are sure to please anyone craving a homemade cookie.
Ingredients
Scale
- 115 grams (1/2 cup or 1 stick) unsalted butter, cold, roughly chopped
- 180 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) cadbury mini egg easter eggs, roughly chopped
- 80 grams (1/2 cup) chocolate chips
- sea salt, for sprinkling
Instructions
- Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Prepare two baking trays with baking or parchment paper.
- In a large mixing bowl, combine cold butter and brown sugar. Beat with an electric mixer on medium speed until well mixed. Add vanilla and the cold egg, then mix again without over-mixing.
- Gradually add flour, baking soda, and salt. Beat on a low speed until a soft cookie dough forms. Gently fold in the chopped Mini Eggs and chocolate chips.
- Using a medium cookie scoop (about 60 grams or 3 tablespoons per cookie), place dough balls on the prepared trays, ensuring space for spreading.
- Bake in the preheated oven for 12-14 minutes or until golden brown. Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack. Sprinkle with sea salt before serving.
Notes
For best results, use cold butter and egg directly from the fridge.
Ensure cookies are spaced out on trays to allow for proper spreading while baking.
Feel free to adjust the amount of chocolate chips to your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg