Mini Egg Cookies
Mini Egg Cookies are the perfect treat for any Easter celebration. These delicious cookies are made with mini chocolate eggs which add a fun and festive touch to this classic dessert.
The combination of soft, chewy cookie dough and crunchy candy-coated chocolate eggs creates a mouth-watering texture that is sure to satisfy your sweet tooth.
Every March or April when Cadbury Mini Eggs hit the stores I cannot wait to buy myself a bag, or two, okay maybe three. And adding them to desserts has become a new passion of mine and I am excited to share that passion with you.
Whether you’re looking for a tasty snack or a unique gift idea, Mini Egg Cookies are an excellent choice that will impress both kids and adults alike.
Why Cadbury Mini Egg Cookies Are The BEST
For me Holidays are synonymous with sweet treats, and these Easter cookies fit that description. One of the best things about these cookies is their versatility. They can be enjoyed as an indulgent snack or served at parties as a sweet Easter treat for guests. They also make great gifts.
The bright colors of the mini eggs give these cookies an extra pop of fun and excitement that you won’t find in other types of cookies. This makes them not only tasty but visually appealing as well.
Another reason why Cadbury Mini Egg Cookies are so popular is because they bring back childhood memories for many people. Eating these cookies takes you back to simpler times when all that mattered was enjoying a delicious snack without any worries.
Finally, Cadbury Mini Egg Cookies are easy to make at home using simple ingredients found in most kitchens. It’s a recipe that even novice bakers can master with ease, which means you can enjoy these delectable treats anytime you want!
Their unique texture, vibrant colors, nostalgic appeal, and simplicity in making them make them one-of-a-kind treats that everyone will love.
Ingredients In Mini Egg Easter Cookies
INGREDIENTS
Dry Ingredients: To be sifted together prior to combining with wet ingredients
- 1 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Wet Ingredients; To be mixed together prior to adding the dry ingredients
- 1/2 Cup Unsalted Butter at room temperature
- 1/2 Cup Firmly Packed Light Brown Sugar
- 6 Tablespoon Granulated Sugar
- 1 Large Egg at room temperature
Candy Mix Ins
- 1/2 Cup Milk Chocolate Chips
- 1/2 Cup Chopped Mini Eggs
- 1/2 Cup Whole Mini Eggs
EQUIPMENT
We all have our favorite go to kitchen accessories. Here are some that I like to use when baking and used to help me make this recipe. Having the right tools on hand just makes the baking experience easier and more enjoyable.
I have attached the link to make it easier for you to locate them on Amazon.
- 1 Hand Held Mixer is my preferred method but you can also use a Stand Alone Mixer
- 2 Medium Mixing Bowls This is my go to set of mixing bowls and use them every time I cook.
- 2 Baking Sheets Everyone needs a good set of baking sheets they are a must have kitchen item
- 2 Sheets of Parchment Paper I prefer these pre-cut sheets to make my baking prep so much easier
- 1 Spatula I am obsessed with this set and use it every day in my cooking.
- 1 Wooden Spoon to fold in the chocolate chips and mini egg pieces to the cookie dough
- 1 Cookie Scoop to help form the perfect sized cookies
- 1 Rolling Pin to help crush the Cadbury Mini Eggs
- Cooling Racks to place the cookies on to cool. These are foldable which make them easy to use.
How To Make The Best Mini Egg Easter Cookies
Line 2 cookie sheets with parchment paper and set aside.
Place 1/2 cup of Cadbury Mini Eggs in a Ziploc bag sealing it tightly. Using a rolling pin hit the mini eggs crushing them.
This is a fun activity for kids to help out with or to get some personal frustrations out.
I like to make sure that each mini egg is at least broken in half.
Set the bag aside to be used at a later date. and set them aside.
Mixing Mini Egg Cookie Dough
In a medium mixing bowl take the All Purpose Flour, Baking Soda, and Salt and sift them together.
Sifting is an important step to ensure that the baking soda is evenly mixed throughout the recipe.
If you have a sifter then this is a great tool to use to mix these ingredients. If you do not already have a sifter then you can use a wire whisk.
Just be sure to spend a few minutes stirring up the ingredients to ensure that they are all mixed together.
In a medium sized mixing bowl add the room temperature butter and both the granulated sugar and firmly packed light brown sugar.
Using an electric mixer blend for 2-3 minutes until completely blended.
Add the egg and vanilla to the butter and sugar mixture and blend until completely combined. This takes about 1 minute.
Add the sifted flour mixture 1/2 cup at a time to the wet ingredients and blend. This helps to keep the flour from going everywhere when using the electric mixer.
Keep slowly adding the flour mixture until it is all combined. being sure to mix in each scoop of flour before adding the next scoop.
This takes about 1 minute to do.
Fold in the milk chocolate chips and crushed mini eggs. Being sure not to over mix the cookie dough.
Using a medium sized cookie scoop to scoop out the cookie dough balls and place it onto the parchment lined cookie sheet.
I love to use a cookie scoop because it makes the perfect sized cookie dough balls and results in uniform cookies.
Be mindful to leave a few inches between cookies to allow them to spread during cooking.
Once all of the cookie dough has been placed onto the cookie sheet add 2 whole mini eggs to each cookie dough ball.
Baking Mini Egg Cookies
Preheat the oven to 350 °F
Place the cookie dough into the refrigerator for 15 minutes to cool the cookie dough. These helps to keep the cookies from spreading out too much during cooking.
Remove the mini egg cookie dough from the refrigerator and place it into the pre-heated oven. Bake for 8-10 minutes.
Remember that cookies will continue to bake even after they are removed from the oven. I like to remove mine when they appear to be a light golden brown color.
Place cookies on a baking rack to cool and Enjoy!
Frequently Asked Questions
Can You Freeze Mini Egg Cookies?
Mini egg cookies are a delicious treat that many people enjoy during Easter or any time of the year. These cookies contain candy-coated mini eggs, which add a crunchy texture and sweet flavor to every bite. If you have made too many mini egg cookies or want to store them for later use, you may wonder if you can freeze them.
The answer is yes, you can freeze mini egg cookies! Freezing is an excellent way to extend the shelf life of your baked goods and prevent waste. However, there are some things that you need to keep in mind when freezing mini egg cookies.
- Firstly, make sure that your cookies are completely cooled before placing them in the freezer. Hot or warm cookies can create condensation inside the container once frozen and result in soggy texture once defrosted.
- Secondly, it’s crucial to store your mini egg cookies properly to maintain their quality during freezing. Place them into an airtight container with parchment paper between each layer so they don’t stick together. You could also opt for plastic bags designed for freezer storage since they help prevent moisture from entering.
- Lastly, when taking out the mini egg cookie from the freezer, let them thaw at room temperature until they reach back their original texture without any signs of moisture on top of them (usually 1-2 hours). Avoid microwaving as this can cause uneven heating and lead to burnt spots on your treats.
By following these simple steps, you can easily freeze your mini egg cookies without compromising their taste and texture. Just remember always to label your containers with dates so that you know exactly how long they have been in the freezer.
What Makes Cookies Chewy vs Crunchy?
Cookies are one of the most loved desserts in the world. They come in different shapes, sizes, and textures. Two of the most popular cookie textures are chewy and crunchy.
The texture of a cookie depends on several factors such as ingredients, baking time, temperature, and technique. Here’s what makes cookies chewy or crunchy:
Ingredients
The type and amount of ingredients used in making cookies play a significant role in determining their texture. For instance, using more brown sugar than white sugar can make cookies chewier since brown sugar contains molasses that adds moisture to the dough.
Similarly, using bread flour instead of all-purpose flour can add gluten to the dough, which contributes to a chewier texture.
Fat content is also crucial when it comes to cookie texture. Cookies with higher fat content tend to be crispier due to how fat melts during baking.
Baking Time and Temperature
The length of time you bake your cookies affects their texture immensely. Over-baking will result in dry and crispy cookies while under-baking will yield soft and gooey ones.
Temperature also plays an important role – lower temperatures create softer cookies because they spread less while baking, whereas high temperatures cause them to spread more resulting in crispier edges.
Technique
Your mixing technique can have an impact on whether your cookies turn out chewy or crunchy. Over-mixing the dough can lead to overworked gluten which results in tough or rubbery textures that aren’t pleasant for either style of cookie!
What Is The Secret To A Good Cookie?
Baking a perfect cookie requires precision in measuring ingredients and following directions. Here’s what makes a cookie great:
- Quality ingredients: The quality of your ingredients can make or break your cookies. Use fresh and high-quality butter, sugar, flour, eggs, vanilla extract, baking powder/soda, and salt.
- Butter temperature: Always use room temperature butter for making cookies as it creams better with sugar than cold butter. Take out the butter from the fridge at least 30 minutes before starting.
- Mixing method: Mix dry ingredients separately from wet ones before combining them slowly instead of dumping all together in one bowl.
- Measuring accurately: Measure your flour carefully using the spoon-and-level method instead of scooping directly from the bag or container; otherwise, you’ll end up with too much flour that will result in heavy or cakey cookies.
- Chill dough: Chilling the dough for at least 30 minutes (or overnight) is an essential step that allows flavors to meld while keeping their shape while baking because it prevents spreading too much.
- Baking time and temperature: Every oven is different so keep checking on them frequently till they turn golden brown around edges but still soft in middle.
- Cooling time: Let baked cookies cool on wire racks for at least 10-15 minutes before transferring them to serve or store; otherwise they might break if handled when hot.
Other Recipes To Try
Mini Egg Cookies
Equipment
- 1 Hand Held Mixer or Stand Alone Mixer
- 2 Medium Mixing Bowls
- 2 Baking Sheets
- 2 Sheets of Parchment Paper
- 1 Spatula
- 1 Wooden Spoon
- 1 Rolling Pin
Ingredients
Dry Ingredients: To be sifted together prior to combining with wet ingredients
- 1 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Wet Ingredients; To be mixed together prior to adding the dry ingredients
- 1/2 Cup Unsalted Butter at room temperature
- 1/2 Cup Firmly Packed Light Brown Sugar
- 6 Tablespoon Granulated Sugar
- 1 Large Egg at room temperature
Candy Mix Ins
- 1/2 Cup Milk Chocolate Chips
- 1/2 Cup Chopped Mini Eggs
- 1/2 Cup Whole Mini Eggs
Instructions
- Line 2 cookie sheets with parchment paper and set aside.Place 1/2 cup of Cadbury Mini Eggs in a ziploc bag sealing it tightly. Using a rolling pin hit the mini eggs crushing them and set them aside.
Mixing Mini Egg Cookie Dough
- In a medium mixing bowl take the All Purpose Flour, Baking Soda, and Salt and sift them together. Set them aside.
- In a medium sized mixing bowl add the room temperature butter and both the granulated sugar and firmly packed light brown sugar. Using an electric mixer blend for 2-3 minutes until completely blended.Add the egg and vanilla to the butter and sugar mixture and blend until completely combined. This takes about 1 minute.
- Add the sifted flour mixture 1/2 cup at a time to the wet ingredients and blend. Keep slowly adding the flour mixture until it is all combined. This takes about 1 minute.Fold in the milk chocolate chips and crushed mini eggs. Being sure not to over mix the cookie dough.
- Using a medium sized cookie scoop to scoop out the cookie dough and place it onto the parchment lined cookie sheet.Be mindful to leave a few inches between cookies to allow them to spread during cooking.Once all of the cookie dough has been placed onto the cookie sheet add 2 whole mini eggs to each cookie dough ball.
Baking Mini Egg Cookies
- Preheat the oven to 350 °FPlace the cookie dough into the refrigerator for 15 minutes to cool the cookie dough. These helps to keep the cookies from spreading out too much during cooking.
- Remove the mini egg cookie dough from the refrigerator and place it into the pre-heated oven. Bake for 8-10 minutes.Remember that cookies will continue to bake even after they are removed from the oven. I like to remove mine when they appear to be a light golden brown color.Place cookies on a baking rack to cool and Enjoy!
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