I want to introduce you to my newest friend, chocolate cadbury egg cookies! With Easter only about a month away, I had to advantage of the wonderful Easter candy that is on the shelves! Easter takes the cake on the awesome selection of candy they offer! Way better than Halloween if you ask me!
However, the biggest decision I had to make for these cookies was choosing between the traditional Cadbury milk chocolate eggs, dark chocolate ones, or the shimmer eggs! Of course, my daughter was giving me grief for not picking the "unicorn-like shimmery ones", but my gut said to go with the traditional milk chocolate. Truth be told, all would have tasted great, but I guess I am just a boring mom!
These cookies are so easy to make and your pantry most likely will be filled with the ingredients. A soft and moist cookie, loaded with mini chocolate chips and mini Cadbury eggs! So rich and amazing! We may have to leave a few for Peter cotton tail!
- All-purpose flour
- Brown sugar: Light or dark
- Cadbury mini eggs
- Nestle Semi-sweet mini chocolate chips
First, preheat the oven to 350 degrees. Line the baking sheets with a silicon mat and set aside. In a large mixing bowl, whisk together all the dry ingredients and set aside.
Second, in a stand mixer fitted with a paddle attachment, cream together the butter and both sugar until smooth. Add in eggs one at a time and vanilla extract. Mix until well combined.
Third, add the dry ingredients to the wet ingredients until fully incorporated. Add in the Cadbury mini eggs and mini chocolate chips. Mix until combined.
Lastly, spoon about 2 tablespoon of cookie dough 2 inches apart onto prepared baking sheets. Bake for 12-13 minutes or until the edges are golden in color. Cool on baking sheets and then transfer to wire rack to complete cooling. Serve and enjoy!
Variations and substitutions
- Since different varieties of the mini eggs are available those can be substituted for the traditional milk chocolate eggs.
- Other add ins may include toasted coconut, nuts, and different flavors of chocolate chips.
- A chocolate cookie dough may be used as well and substituted for the traditional vanilla cookie dough.
If the cookies are made right away, put in an airtight container for 3-4 days at room temperature.
If putting in the freezer, wrap the cookie dough tightly with plastic wrap. Can be stored in the freezer for 2 months. Thaw to room temperature before baking.
Chocolate cadbury egg cookies
- Stand mixer fitted with paddle attachment
- Baking sheets
- Silicon mat
- 3 cups all-purpose flour
- 1¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1¼ cups brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup semi-sweet chocolate chips mini
- 2 cups Cadbury mini eggs
- Preheat oven to 350°. Line baking sheets with silicon mats or parchment paper. Set aside. Whisk together all the dry ingredients in a large mixing bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together both sugars and the butter until smooth. Add in eggs one at a time and vanilla extract. Mix until well combined.
- Add dry ingredients to wet ingredients and mix until combined. Add in the chocolate chips and Cadbury mini eggs until combined.
- Form the cookie dough into balls (2tbsp). Place on the prepared baking sheets about 2 in apart.
- Bake for 12-13 minutes or until the edges are a light golden brown. Let cookies cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Serve and enjoy!
- Store in an airtight container at room temperature for 3-4 days.
- Can freeze for up to 2 months.
Fun fact of the day!
76% of Americans think that the ears of a chocolate bunny should be eaten first compared to the 4% of the people who prefer to eat them starting at the feet.
I am for sure an " Ear first" girl. What about some of you?