Deliciously thick and chunky Mini Egg Cookies.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) Cadbury Mini Egg Easter eggs, roughly chopped
- 75 grams (1/2 cup) chocolate chips
- Sea salt, for sprinkling
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over-mix.
- Add flour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped Mini Eggs and chocolate chips, and beat briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt before serving.
Cold butter: If you don’t have a stand mixer, and don’t feel your hand mixer can work with cold butter, feel free to use room temperature butter. Follow the recipe as is but after you scoop and roll the cookie dough balls, cover and chill them for 30 minutes before baking.
Mini Eggs: If you prefer, you can swap the Mini Eggs for your favourite mini Easter eggs.
Make ahead: You can make your cookie dough ahead of time and store it in the fridge or freezer. Once you’ve made the cookie dough, scoop and roll into balls and then place in an airtight container in the fridge or freezer. Chill until you are ready to bake. Bring the cookie dough back to room temperature before baking.
Cookies spreading: If you have issues with your cookies spreading too much, consider chilling the dough before baking. Over-spreading is often the result of butter that is too warm, so try not to over-mix the cookie dough (as you are making the butter warmer and warmer). Attempt to bake one tester cookie. If it spreads too much, chill the cookie dough for 30 minutes and then try again.