These one bowl small batch mini egg cookies makes 6 large chewy cookies! It’s the perfect recipe to bake this Easter, especially when you only need a few cookies and not an entire dozen. There are pockets of sweet mini eggs in every bite!
Okay truth...mini eggs are my favourite chocolate candy. I look forward to this time of the year every year for many reasons, and one of them being mini egg season.
These are soft, chewy, and buttery cookies. The dough is complimented perfectly with sweet mini eggs in every bite!
This recipe makes 6 cookies total, which is lovely for one or two people. If I’m being honest though, I ate them all by myself haha! I usually double the recipe if I know there’s two of us.
For more cookie recipes, try Cinnamon Pecan Chocolate Chip Cookies, Condensed Milk Chocolate Chip Cookies, and Double Chocolate Condensed Milk Cookies.
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Why this recipe works
- 6 large cookies – This recipe makes 6 large cookies! You can also divide them into smaller cookies, or double it and make more!
- Mini eggs - 'nuff said.
- Gooey centres – The inside of the cookies are super gooey and two types of chocolate is used.
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is cooled back down to room temperature. If it is too warm, the cookies will spread too much in the oven.
- Brown sugar – I used light brown sugar. Dark brown sugar works as well.
- Egg – An egg yolk is used for richness.
- Mini eggs - I used the classic Cadbury mini eggs, but any kind works. You can also use the dark chocolate version.
- Salt – These cookies are balanced with salt and have extra sea salt sprinkled on top after baking for both looks and flavour.
Step by step instructions
Here is how to make and bake these small batch Cadbury mini egg cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Prep. Line your baking tray with parchment paper and set aside.
Step 2 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg yolk.
Step 3 – Add in dry ingredients. Fold in flour, baking soda, and salt.
Step 4 – Add in mini eggs. Next, add in the crushed mini eggs. Use a rubber spatula to fold them in.
Step 5 – Scoop the dough. I used a large cookie scoop. Scoop 3 cookie dough balls onto a prepared baking tray.
Step 6 – Bake the cookies. Bake the cookies for 13-16 minutes. Mine took 16 minutes exactly. Enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Chop up the mini eggs before adding them into the dough. This will allow them to melt and get all gooey with the dough as it bakes.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
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Small Batch Cadbury Mini Egg Cookies
Ingredients
- 1/4 cup butter melted and cooled
- 1/3 cup light brown sugar
- 1 tbsp white sugar
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Cadbury mini eggs chopped
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- In a large bowl, whisk cooled melted butter, brown sugar, and sugar. Add in vanilla and egg. Whisk until smooth.1/4 cup butter, 1/3 cup light brown sugar, 1 tbsp white sugar, 1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in chopped mini eggs and fold into dough.2/3 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup Cadbury mini eggs
- Scoop 6 cookie dough balls and place on the prepared cookie sheet.
- Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and add a few more mini eggs on top if desired. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
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