Cadbury Egg Cookies Recipe
A decadent chocolate cookie base loaded with crunchy, milk chocolate Cadbury Mini Eggs. These cookies are soft and fudgy in the center with a satisfying crunch in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Butter flavor shortening or butter – ½ cup
Unsalted butter – ½ cup
Light brown sugar – 1 cup
Granulated white sugar – 1 cup
Large eggs – 2
Vanilla extract – 1 ½ teaspoon
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ½ teaspoon
All-purpose flour – 2 ½ cup
Unsweetened cocoa powder – 6 tablespoons
Cadbury Mini-Eggs – 10-oz bag
Instructions
Preheat your oven to 350℉.
Chop the Cadbury Mini-Eggs into smaller pieces using a knife or by placing them in a zip-top bag and crushing them with a rolling pin.
In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
Gradually add the dry ingredients to the wet butter mixture until just combined.
Fold in the chopped Mini-Eggs, reserving a small handful to press into the tops of the dough balls.
Drop rounded tablespoons of dough onto a baking sheet.
Bake for 8-10 minutes (9 minutes is usually the sweet spot).
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
• Store finished cookies in an airtight container at room temperature for 3-5 days.
• Pro tip: Place reserved candy pieces on top of the dough balls with the colored shells facing up for a vibrant, professional look.
• Variation: Use this chocolate dough as a base for other holiday candies like chopped chocolate bunnies or peanut butter eggs.
Find it online: https://pinchofwarmthbakes.com/cadbury-egg-cookies/