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Salted chocolate Mini Eggs cookies recipe

3 ratings

These chewy, chocolatey cookies are decorated with Cadbury Mini Eggs and a sprinkle of sea salt. Enjoy with a cuppa for a tasty teatime treat. See method

Makes 16
Takes 50 mins, plus 4 hr chilling time
251 calories / serving
Vegetarian

Ingredients

115g salted butter, softened
225g golden caster sugar
1 large egg
250g plain flour
25g cocoa powder
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt flakes, plus extra for sprinkling
240g Cadbury Mini Eggs, lightly crushed

Perfect with:

Cadbury Mini Eggs
Bite-sized milk chocolate eggs with pastel sugar shells.

Shop ingredients

Each serving contains

Energy
1055kj
251kcal 13%
Fat
10g 14%
Saturates
6g 31%
Sugars
25g 27%
Salt
0.7g 11%

of the reference intake
Carbohydrate 36.4g Protein 3.2g Fibre 1.4g

Method

Cream together the butter and sugar in a bowl using an electric hand-held whisk until light and fluffy. Add the egg and beat until fully combined.
Add the flour, cocoa, baking powder, bicarbonate of soda and salt. Stir until fully combined but still crumbly. Add 170g of the Mini Eggs and mix until evenly distributed. Press the mixture together to form a dough. Wrap in clingfilm and chill for at least 4 hrs or overnight.
Preheat the oven to gas 4, 160ºC , fan 180ºC. Line two baking sheets with baking paper. Use your hands to form 16 balls of dough roughly 50g each. Place well-spaced apart on the prepared baking trays. Press 3-4 pieces of the remaining crushed Mini Eggs on top of the balls of dough. Sprinkle each with sea salt.
Bake one tray at a time (see tip) for 16–18 mins until spread and starting to firm. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Serve immediately or keep in an airtight container for up to 3 days.

Tip: Bake in two batches on the middle shelf of the oven for even baking.

See more Baking recipes