The Best Ever Easter Mini Egg Cookies
Servings Prep Time
30 15
Cook Time
Servings Prep Time
30 15
Cook Time
  • 220g salted butter softened
  • 220g brown sugar
  • 200g caster sugar
  • 2large eggs
  • 1tsp Vanilla Bean Paste
  • 360g plain flour
  • 1tsp Bicarb soda
  • 1/2tsp baking powder
  • 1 1/2tsp sea saltdon’t scrimp on the salt. These are nothing without the salt!
  • 360g Cadbury Mini Eggsyou can also just use choc chips or chocolate chunks
  1. Preheat oven to 180 degrees Celcius/ 160 degrees fan forced. Line a baking tray with baking paper.
  2. In a bowl mix flour, baking soda, salt, baking powder. Set adide for later,
  3. In a new bowl cream the butter and sugar. Add eggs and vanilla. Beat until creamy.
  4. Mix in the dry ingredients and stir until combined.
  5. Then add your mini eggs. Mix them in on low. Don’t worry if some smash up – it adds to the flavour.
  6. Roll balls of about 2 tablespoons and place them on the trays. Don’t over crowd your trays. 6-8 cookies per tray is perfect.
  7. Cook for 10 minutes and then check. You may need a few more minutes but keep a close eye. You want the edge to be turning golden brown but the rest to still look pale and quite raw. If you cook too long they will go golden and crunchy. We don’t want that!
  8. Let them cool for a few minutes then move them to a cooling rack.
  9. Store in an airtight container.
  10. *as an extra treat I like to reheat mine in the air fryer when I’m eating them!