Chewy Mini Egg Cookies packed with dark chocolate and crunchy Cadbury Mini Eggs. Perfect Easter dessert for spring baking.

Scale

230 g unsalted butter, room temperature

100 g granulated sugar

165 g light brown sugar, firmly packed

2 large eggs, room temperature

2 teaspoon vanilla extract

300 g plain flour (all-purpose)

1 teaspoon baking soda

1 teaspoon fine salt

400 g Cadbury’s Mini Eggs, chopped

100 g dark chocolate 75%, coarsely chopped

1. Cream butter and sugars for 3-4 minutes until pale and fluffy.

2. Add eggs one at a time with vanilla and mix gently.

3. Sift in flour and baking soda, add salt, and mix until combined.

4. Fold in chopped Mini Eggs and dark chocolate.

5. Scoop dough balls and chill for at least 1 hour.

6. Preheat oven to 180°C (350°F).

7. Bake 12-15 minutes, adding extra Mini Eggs at 9 minutes.

8. Cool on tray for 10 minutes before transferring to rack.

Chill dough overnight for thicker cookies.

Use a round cutter to shape cookies while warm.

Store in airtight container for up to 4 days.