Cadbury Mini Egg Cookies
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.
Servings 12 cookies
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.
Notes
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 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 freeze the baked cookies, well wrapped for a month, or in an airtight, freezer-safe 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.
