Mini Egg Cookie Recipe

Method

Place the Cadbury eggs in a ziplock bag and smash them with a meat tenderizers or a rolling pin to crush them. They roll around if you try to cut them with a knife.
85 grams Cadbury eggs crushed
In a medium bowl, melt the butter and whisk it with the light brown sugar just until it's combined.
113 grams salted butter melted, 132 grams light brown sugar lightly packed
Add the egg and vanilla and whisk aggressively for 2-3 minutes, until the mixture is smooth and has lightened in color.
1 large egg room temperature
Add the flour, baking powder and salt and fold the mixture just until the last streak of flour is combined.
120 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/4 tsp fine sea salt
Split the dough in half, into two separate bowls. Each bowl should have 7.5 ounces of batter. Add the cornstarch to one and the cocoa powder to the other, folding the mixtures just until there's only a few streaks left.
10 grams unsweetened cocoa powder I use dutch-process, 10 grams cornstarch heaping tbsp
Add half of the chopped chocolate and half of the chopped Cadbury eggs to each batter and fold just until they're evenly distributed and there's no more streaks of dry ingredients.
56 grams dark chocolate chopped
Refrigerate both of the bowls of dough for 30 minutes.
Use a 2 ounce cookie scooper to alternate scooping each dough a few times so they're marbled (see photos).
Place the marbled cookie dough balls on a cookie sheet and refrigerate for another 15-30 minutes.
Meanwhile, preheat the oven to 350F (180C) convection.
Bake 2 ounce cookies for 12 minutes, remove them from the oven and tap on the counter gently. Use a round biscuit cutter to scoot them so they're perfectly round (if needed).
Sprinkle with a few extra crushed mini egg pieces and flakey sea salt!
1-2 Cadbury eggs Cadbury eggs for topping, Flakey sea salt for topping

Equipment

Ingredients

Method

Notes

Nutrition