These are easy, cute, and delicious cookies. Made with chopped chocolate mini eggs and almonds, they're especially great for Easter brunch. The dough is vanilla-flavored, and you get crunchy bits of chocolate in every bite.
These are my latest addition to the Easter brunch table. A super simple cookie recipe with a unique taste.
If you're unfamiliar with the Cadbury mini eggs in the batter, they're small, egg-shaped chocolate candies with a hard candy shell in pastel colors.
It's a popular candy treat around Easter, and with good reason: they're delicious! And widely available at grocery stores and online during said holiday.
I bake many Italian-style cookies at this time of year, like ricotta cookies and amaretti, but this American favorite is highly requested, so what's a girl gotta do, right?
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate mini eggs: the most popular are Cadbury milk chocolate mini eggs.
- Coconut oil or butter: both work but add a different flavor.
- Almonds: they will be chopped before using.
- Eggs: fresh, large.
- Baking powder: make sure it isn't expired.
Variations & substitutions
- Type of chocolate eggs: use Cadbury mini royal dark chocolate mini eggs instead of the milk ones specified in the ingredients. Or the new Cadbury rainbow mini eggs, if not making them for Easter.
- Brown sugar: substitute half of the white sugar for light brown sugar for a caramel tone.
- Coconut: substitute part of the ground almonds for shredded unsweetened coconut.
Mixer: I use the electric mixer, but you can make them in the stand mixer with the paddle attachment (especially good if doubling the recipe).
The candy shell of the mini eggs can be quite hard, so crush them into smaller pieces before adding them to the cookie dough. This helps ensure they are evenly distributed.
Leave space between the cookies so they can expand and bake well.
Use a cookie scoop to make even-sized cookies.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: these cookies can be stored at room temperature in an airtight container or cookie jar for several days. Or frozen, baked, well-wrapped for a month, or in an airtight bag.
- Freezing the cookie dough: roll it into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the balls to a freezer bag or container and store them in the freezer. When you're ready to bake the cookies, place them on cookie sheets and bake them directly in a preheated oven. You might need to bake them for a few more minutes.
- To keep up with the festive mood, I serve them on my bunny ceramic pie plate, which is just too cute.
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Cadbury Mini Egg Cookies
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Ingredients
- ⅓ cup coconut oil, or butter, melted
- ½ cup sugar
- 1 egg, at room temperature
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped chocolate mini eggs, I use Cadbury milk chocolate mini eggs
- ⅓ cup ground almonds
- 36 whole chocolate mini eggs, for the topping
Instructions
- Preheat the oven to 350°F (180°C).
- If using butter, melt it and let it solidify again at room temperature before using.
- Beat ⅓ cup coconut oil or butter with ½ cup sugar in a bowl for a minute.
- Add 1 egg and beat for another minute until well integrated. You can also use a whisk and stir energetically.
- Sift the dry ingredients (1 cup all-purpose flour, 2 teaspoon baking powder and ¼ teaspoon salt) into a large bowl.
- Combine the wet and dry ingredients, and mix until well integrated. Don’t beat at this point.
- Add ½ cup chopped chocolate mini eggs and ⅓ cup ground almonds. Stir to combine gently.
- Scoop or spoon tablespoon-sized portions of dough on a parchment-lined cookie sheet, leaving an inch and a half or two between them so they can spread during baking. I get 12 to 15 cookies.
- Bake for 10 minutes, until they start to puff.
- Remove the baking sheet and top the cookies with 36 whole chocolate mini eggs, dividing evenly (three for each cookie), pressing them very lightly. Do this quickly. I open the oven door and don’t completely remove the cookie sheet from the oven.
- Return the baking sheet to the oven and bake for another 8 to 10 minutes, or until the edges are dry and the center is soft but springy. The eggs should not melt. The time will depend on the size of your cookies.
- Let the cookies cool completely on a wire rack.
- Store in airtight tins or cookie jars.
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