One-Bowl Cadbury Mini Easter Eggs Cookies
Spring has sprung, which means it is time to bake up a batch of my Cadbury Mini Easter Eggs Cookies! With crisp edges, chewy centers, and the best darn candy-coated milk chocolate bits known to man, these are the easiest one-bowl Easter cookies you need in your repertoire.
Servings: 8 Cookies
Calories: 343kcal
Equipment
- Small cookie scoop
Ingredients
- 2 Egg yolks
- ¼ Cup Granulated sugar
- ½ Cup Brown sugar
- ½ Cup + 1 Tablespoon Unsalted butter melted
- 1½ teaspoon Vanilla Extract
- 1 Cup All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- teaspoon Kosher salt
- 1 Cup Cadbury mini eggs Crushed & divided
- Flakey sea salt
Instructions
- Preheat the oven to 350°F and line your baking sheet with parchment paper.
- Whisk egg yolks, sugar, melted butter and vanilla extract together until combined.2 Egg yolks, ¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup + 1 Tablespoon Unsalted butter, 1½ teaspoon Vanilla Extract
- Fold in your sifted flour, baking powder, baking soda and salt and mix until smooth.1 Cup All-purpose flour , ½ teaspoon Baking powder, ¼ teaspoon Baking soda, teaspoon Kosher salt
- Add the crushed mini eggs and fold into the dough, reserving some chopped mini eggs to add to the top of the cookies before baking.1 Cup Cadbury mini eggs
- Form dough into balls using a small cookie scoop, or about 1.5 Tablespoons, and place on a parchment-lined baking sheet or plate. Place in the fridge to chill for about 20-30 minutes.
- Bake for 10 minutes before removing from the oven, topping with flakey salt and reshape as desired by using a large circular cookie cutter to round out the edges.Flakey sea salt
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Expert Tips
-
- Shop the season! Since Mini Eggs are a seasonal treat (you can only buy them around Easter), I usually like to stock up on several bags so I can parse them out over the course of a few months. Seriously, you’ll be mad if you don’t.
- Chill out. While the dough comes together very quickly since we don’t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled (which is great if you are a fan of thin, crispy-chewy cookies, but not so great if you like a little more heft).
- Start with cold eggs, but let them warm up. Separate eggs while they are cold from the fridge to prevent the yolks from breaking, but let the yolks come to room temp before adding to the wet ingredients to prevent the butter from seizing.
-
- Stock your freezer. Since Calvin and I are just two people, I will often freeze my cookie dough into balls so I can always make a couple of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time.
- Are Cadbury Mini Eggs seasonal? YES! Make sure you take full advantage while they’re in stock.
- What is the best way to cut mini eggs? I like to use the broad side of my chef’s knife to smoosh the eggs, sort of like you would do to remove the skin from a clove of garlic. You can also feel free to pulse them in your food processor a few times.
- What is the best flavor of mini eggs? I personally prefer the OG milk chocolate variety, but feel free to mix and match to your heart’s desire!
Nutrition
Calories: 343kcal | Carbohydrates: 41g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 74mg | Potassium: 45mg | Fiber: 1g | Sugar: 28g | Vitamin A: 481IU | Calcium: 38mg | Iron: 1mg
