Mini Egg Cookies
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 (156g) 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.1/2 cup (114g) unsalted butter, 1/2 cup (100g) lightly packed brown sugar
- Then whisk in the egg and vanilla extract until smooth and glossy.1 large egg, 1 tsp vanilla
- Stir in the flour, baking soda and salt until almost combined.1 & 1/4 cups (156g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt
- Then fold in 3/4 cup of the chopped Cadbury mini eggs, reserving 1/4 cup for topping.1 cup chopped Cadbury mini eggs
- 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.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 230IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 1mg