Description
These Cadbury mini egg cookies are crispy on the edges and soft and chewy in the center. They are filled with crunchy-chocolaty mini eggs and are a deliciously easy treat to make for Easter!
Ingredients
- 1/2 cup (114g) unsalted butter, melted
- 1/2 cup (100g) lightly packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/4 cups (156) all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped Cadbury mini eggs, divided
Instructions
- In a medium mixing bowl, whisk together the melted butter and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth and glossy.
- Stir in the flour, baking soda and salt until almost combined. Then fold in 3/4 cup of the chopped Cadbury mini eggs, reserving 1/4 cup for topping.
- Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 325F and line 2 baking sheets with parchment paper.
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Top with the remaining mini eggs.
- Bake for 9-11 minutes or until the edges are lightly browned and the center is almost set. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Notes
Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.