Mini Egg Cookies
If you're a fan of sweet treats that are quick and easy to make, you'll love these Cadbury Mini egg cookies! These cookies are perfect for Easter or any time of year when you're in the mood for a little something sweet. The cookies are soft, chewy, and loaded with colorful mini chocolate eggs that add a fun pop of color and flavor.
Servings: 18 Cookies
Calories: 186kcal
Equipment
- Baking tin
- Parchment paper
Ingredients
Ingredients for Mini egg cookies
- 100 grams Sugar I used caster sugar, superfine sugar will also work well.
- 100 grams Brown sugar I used light brown sugar.
- 110 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 Large Egg Room temperature
- 280 grams Gluten free All-purpose flour AKA Gluten free plain flour in the UK
- 2 tablespoons Cornstarch AKA Cornflour in the UK
- ½ teaspoon Baking powder Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ½ teaspoon Baking soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ¼ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if the flour blend already includes Xanthan gum.
- 160 grams Cadburys Mini Eggs
Instructions
How to make mini egg cookies
- Begin by melting the butter (the quickest and most straightforward method for melting butter is to place it in the microwave and heat it in short bursts.), then let it cool slightly before adding it to the sugar. Mix the two ingredients together until they reach a creamy consistency.
- Next, add the vanilla extract and egg to the creamy mixture, and beat them together until fully combined.
- In a separate bowl mix together the flour, cornstarch, baking soda, baking powder, salt, and Xanthan gum. Add the dry flour mix to the wet mixture and combine until fully incorporated with a wooden spoon.
- Take the mini eggs and put them in a zip-lock bag, ensuring that all the air is expelled before sealing it. Gently break the mini eggs into smaller pieces with a rolling pin, being careful not to apply too much pressure as we want a mix of both larger and smaller bits.
- Add mini egg pieces to the cookie dough and gently knead them into the mixture until they are evenly distributed within the cookie dough. Cover the bowl with clingfilm and place it in the refrigerator for 30 minutes to firm up. Line 2 - 3 baking sheets with parchment paper.
- Once 30 minutes, use a cookie scoop or small ice cream scoop to portion the dough onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than six cookies on a single baking sheet.
- Each cookie ball should weigh approx. 40 grams as this recipe should make around 18-20 mini egg cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie.
- Place the baking sheets in the fridge for a further 30 minutes of chill time.
- Preheat the oven to 170°C/325°F/Gas mark 3. Place the baking sheet in the center of the oven and bake for 12-14 minutes until the edges of the mini egg cookies look very lightly golden. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack.
- I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly as they are best baked in the middle of the oven. The mini egg cookies will look softer in the center but will firm up as they cool.
Notes
- Tip #1: Chilling the cookie dough to help prevent them from spreading too much in the oven. See the image below for a comparison of cookies that have been chilled and cookies that have not been chilled.
- Tip #2: Crushing the mini eggs in a zip lock bag and tapping lightly with a rolling pin will make for a cleaner and easier way to break up the eggs as they can be quite tricky to hold while cutting with a knife.
- Tip #3: Weighing the cookie dough balls will result in all the cookies being the same size and evenly baked. I recommend each cookie ball should weigh around 40 grams.
Nutrition
Serving: 1Cookie | Calories: 186kcal | Carbohydrates: 27.7g | Protein: 2.5g | Fat: 7.2g | Saturated Fat: 4.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 58.6mg | Sodium: 65.2mg | Potassium: 47.7mg | Sugar: 15.4g