Cadbury’s Mini Eggs baked into dark chocolate cookies (made from scratch) with amazing results. Mini egg cookies are the perfect springtime or Easter dessert recipe for chocolate lovers!
You know those
weirdos people who love to say that they are “not into sweets”?
Yeah. I married one.
But the truth is, they often have their weaknesses, if you know where to find them. And mini eggs is the secret weakness of Mr. Veggie. Whenever Cadbury decide to put out their spring range, you can be sure these yellow bags will be popping up frequently in our bin, empty and incriminating.
This is the the man who has gone a whole summer and a whole autumn and a whole winter being totally unfussed about chocolate.
In fact, I ordered some for the expressed purpose of testing this cookie recipe, and came home to find that he had chomped down on a whole bag*, with a guilty puppy dog face.
*That isn’t strictly true. He saved me three mini eggs. Three.
Luckily I’d bought extra bags. So you still get your recipe, and he still got his bag of mini eggs, and all is well with the world.
These cookies are perfect for the chocolate lover (me!) AND the only-if-it’s-a-mini-egg type (him!). A soft chocolate base, stuffed with melty chocolate chips and some mini eggs to garnish. Mini eggs don’t melt, but they go crackly. As do the texture of the cookies, for double crackle effect.
With a chocolate base, chocolate chips AND mini eggs… I guess these could also be called triple chocolate cookies. Triple. Chocolate. YESSSS.
Dark Chocolate Mini Egg Cookies
- 1 cup (140 g) flour
- ½ cup (40 g) cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 4 oz (115 g) solid dark chocolate
- 4 oz (115 g) dark chocolate chunks
- 1 stick (115 g) unsalted butter
- 1.5 cups (340 g) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 pack of Cadbury mini eggs
- Pre-heat the oven to 375F / 160C
- First, you want to melt the solid dark chocolate and butter together using a double broiler. You probably do not have one of these. Not to worry- you can fashion one. Boil some water in a saucepan, set a glass bowl on top, and the steam will heat the bowl enough to melt the chocolate and butter without it getting too hot, as it would if you applied direct heat. Or, you could use a tiny saucepan and hold it within a larger one just above the water line. Whatever works with your own kitchen equipment!
- Once the butter and chocolate is all melted, pour into a mixing bowl. Add the sugar, eggs and vanilla and mix (ideally using an electric mixer) until it is all combined.
- In a separate bowl, sift together the flour, cocoa powder, baking power, and salt
- Gradually add the flour mixture to the bowl, mixing as you go, until a soft dough is formed.
- Fold in the chocolate chunks to complete the dough.
- Now, using an ice cream scoop, portion the dough onto baking trays. Flatten a little, and press in as many mini eggs as you can. The cookie will spread when you bake it, and the mini eggs will disperse, so try and fit as many on now as you can.
- Bake for 15 minutes. The cookies will start to look all crackly, but will probably seem too soft. But it is OK- they are done! They continue to cook and harden after you take them out of the oven.
- Allow to cool before removing from the baking sheets.