Tasty Easter Mini Egg Chocolate Chip Cookies You’ll Love
Delight in these Tasty Easter Mini Egg Chocolate Chip Cookies that beautifully blend classic chocolate chip flavor with festive Cadbury mini chocolate eggs.
Equipment
- - Mixing bowl
- - Baking sheet
- - Wire rack
- refrigerator
Ingredients
For the Cookie Dough
- 100 grams Unsalted butter softened for that perfect creamy texture
- 150 grams Light brown sugar for a rich, caramel-like sweetness
- 1 large Egg binds the ingredients and adds moisture
- 1 tsp Vanilla extract enhances the comforting flavor profile
- 200 grams Flour the foundation of your cookie’s structure
- 1 pinch Salt balances the sweetness and elevates the flavors
- 1 tsp Baking powder provides that all-important lift for the dough
For the Chocolate Addition
- 100 grams Cadbury mini chocolate eggs chopped for that delightful surprise in every bite
- Extra Cadbury mini chocolate eggs for decoration
Instructions
How to Make Tasty Easter Mini Egg Chocolate Chip Cookies
- Cream together the unsalted butter and light brown sugar in a bowl until it’s light and fluffy. This should take about 2-3 minutes for that perfect creamy texture.
- Add the egg and vanilla extract, mixing until everything is smooth and well incorporated.
- Combine the flour, pinch of salt, and baking powder in another bowl. Gradually add this mixture to the creamy base, mixing just until no flour streaks remain.
- Fold the chopped Cadbury mini chocolate eggs into the batter gently.
- Chill the dough in the refrigerator for at least one hour.
- Divide the chilled dough into 16 equal pieces and roll them into balls. Place them on a baking sheet, allowing space between each ball for spreading.
- Bake in a preheated oven at 170°C/340˚F for 12-14 minutes until they’re golden brown.
- Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Optional: Drizzle a little melted chocolate on top for an extra touch of sweetness.