Description
Delight in these soft and chewy Cadbury Mini Egg Cookies, packed with colorful, crunchy mini chocolate eggs for a festive treat. Perfect for springtime or any celebration, these cookies combine a buttery dough with melty chocolate bits for an irresistible flavor and texture balance.
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 Cadbury Mini Eggs
Topping
- ½ cup whole, halved, or roughly chopped Cadbury Mini Eggs for topping cookies
Instructions
- Preheat oven and prepare baking sheets. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugar. In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes. This creates a smooth base for the cookie dough.
- Add egg and vanilla. Beat in the large egg and vanilla extract until fully incorporated and the mixture is smooth.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Combine dry and wet ingredients. Gradually add the dry flour mixture to the wet butter mixture, mixing until just combined. Avoid overmixing to keep cookies tender.
- Fold in chopped Mini Eggs. Gently fold in ½ cup of chopped Cadbury Mini Eggs into the cookie dough for melty chocolate pockets within each bite.
- Shape cookies. Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few whole or halved Mini Eggs on top of each cookie dough ball for a festive look.
- Bake. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cornstarch in the dough helps produce soft, tender cookies.
- Use room temperature egg for better mixing and texture.
- Pressing the whole or halved Mini Eggs on top before baking helps them keep their shape and color.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
