Easter is juts a few weeks away, so why not get ahead with your Easter baking and make these Cadbury Mini Egg cookies? These will go down a treat with everybody!
The cookie dough is a simple vanilla one, but when you add in the mini eggs you not only get the chocolate and vanilla combination but you also get a pop of colour from the mini eggs – it’s a win win in my opinion. If you make these cookies, you should get around 12 cookies!
Now,I’m not sure if Cadbury mini eggs are available all over the world but in the UK they are one of the treats that show Easter is near (even if that is in January… Yes, I found mini eggs in January), I use Cadbury mini eggs, mostly because they’re a classic but also the colour doesn’t fade while they are in the oven. Feel free to use whichever mini eggs you can get a hold of.
I just wanted to let people know that this recipe like the next few was recorded before the coronavirus really impacted the UK, so I was able to buy ingredients pretty freely. I didn’t want people to think I wasn’t considering the current situation, stay in and keep safe!
Anyway, let’s get started, shall we?
75g Light brown sugar.
75g Granulated sugar.
1 tsp Vanilla extract.
175g Plain flour.
1/2 tsp baking powder
Pinch of salt.
100-120g Cadbury mini eggs (plus extra to decorate).
Before you get into making these cookies, I recommend you do some prep work. Start by weighing up all your ingredients, lining a baking tray with parchment paper and preheating your oven to 180˚c/350˚f.
To start, take a large mixing bowl and place the butter, light brown sugar and granulated sugar and beat them together on a medium-high speed until the mixture is lighter and fluffier in colour and consistency.
Once lighter and fluffier, you can go ahead and give the mixing bowl a good scraping down, just to incorporate any bits that may not have been fully worked in while mixing.
Go ahead and add in the egg and vanilla, then mix until they have been fully worked in. You may notice a change in consistency, this is normal, don’t worry.
Now you can go ahead and give the bowl a good scraping down, this is again just to incorporate any bits that may not have been fully worked in while mixing.
Grab your sieve and place it not the mixing bowl and pass the plain flour, baking powder and salt through it. This is just to remove any lumps that may be in the dry mix. You can also go ahead and add the mini eggs into the bowl as well.
Then mix on a medium speed until the dry ingredients have been incorporated and the mini eggs are equally distributed in the cookie dough.
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in.
Take your lined baking tray, a cookie scoop and the cookie dough and start to tray up!
For each cookie, take two scoops of cookie dough and roll them together and place onto the baking tray. This next step is optional but it helps the cookies bake a little more uniform. Grab a large circular cookie cutter and just round off the balls of dough a little.
Once you have a tray full of cookie dough, place into your preheated oven and bake for 10-12 minutes or until golden brown round the edges.
Once the baking time is finished, you can take them from the oven and finish them off with some more mini eggs (because is it possible to have too much chocolate?).
Now that they’re baked, you can allow them to cool on the baking tray or transfer onto a cooling rack, either will be fine. Once cooled, enjoy or you can freeze them, whichever works best for you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.