Cadbury's Mini Egg Cookies

Easter cookies studded with lots of delicious Cadbury's Mini Eggs!

Mini eggs are my favourite easter chocolate. I get so excited when they come into shops, pretty early usually, although I only allow myself to really enjoy them when its nearer Easter Not like in January when its just been Christmas but you start to see Easter Eggs, so random. I am not sure what makes Mini Eggs so elite in the realms of easter chocolate, perhaps it's the crunchy outer shell with the smooth middle. Perhaps it's the cute speckled pastel colours, which in turn ensures every Easter decoration is likewise. Whatever the reason, Mini Eggs are even better stuffed into cookies. Anndddd, I've featured the Cadbury's Mini Egg chocolate bar too, because when I discovered that last year, it was sensational. The cookies needed more chocolate of course. These cookies are chewy but soft, not too crumbly or cakey with a lovely crunch from the Mini Eggs. I hope you enjoy making these, perfect for leftover easter chocolate!

If you love Easter chocolate and cookies....

Check out my other recipes for more inspiration!

Easter Chocolate Loaf Cake

Easter Rocky Road

Vegan Chocolate Easter Eggs with Fillings

Recipe

Prep: 15 minutes + 3 hours chilling time

Cook: 12 minutes

Serves: 12 cookies

Ingredients

• 120g butter, melted
• 100g caster sugar
• 100g light brown sugar
• 1 large egg about 60g
• Splash of milk (if needed see method)
• 240g plain flour
• 1 tsp vanilla extract
• ½ tsp bicarbonate of soda
• Pinch of salt
• 200g Cadbury's Mini Eggs, 
• x1 Cadburys' Mini Eggs chocolate bar, chopped

Method

1. Line x2 large flat baking tray with baking paper and set aside.
2. Melt the butter then add to a large bowl with both sugars mixing together with a whisk.
3. Add the egg (if it weighs less than 60g add a splash of milk to make up the weight) and the vanilla and mix into the butter/sugar mixture.
4. Sift the flour, bicarb and salt together then fold into the wet mixture to make a cookie dough. stop folding once combined.
5. Finally crush 150g of the mini eggs with a rolling pin and fold into the cookie dough along with the chopped chocolate. 
6. Weigh out the cookie dough into roughly 72g of dough per cookie.
7. Place onto the lined trays spread out and then place in the fridge for about 3 hours.
8. Once chilled, preheat the oven to 180℃.
9. Bake the cookies for 10-12 minutes until golden.
10. Leave to cool for 5 minutes on the trays then move onto a wire rack to cool.
11. Best stored in an airtight container for up to 4 days. Enjoy!

Christina

xx