Chocolate Cadbury Eggs Cookies
Cadbury Egg Cookies. These soft and chewy Cadbury egg cookies made with mini chocolate Cadbury eggs are the perfect Easter cookie.
Servings: 12
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1/2 cup Butter (softened)
- 2/3 cup Brown Sugar (packed)
- 1/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/3 * cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- (1) 10-ounce bag Mini Chocolate Cadbury Eggs
- 1/2 cup Milk or White Chocolate Chips (optional)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, scraping the sides of the bowl often. Add egg and vanilla and mix.
- Fold in flour, baking soda, and salt. Mix in cadbury eggs (leave out 1/3 cup for adding to the cookies at the end) and either milk or white chocolate chips. Lightly mix together to allow some of the cadbury eggs to break apart and keep some whole.
- If time is on your side, wrap up the dough in Saran Wrap and let chill. It is ideal to chill the dough for 24-48 hours but even 30 minutes would work.
- Roll the cookie dough into balls and drop onto light-colored baking sheets (preferably lined with parchment paper sheets). Chop the remaining mini Cadbury eggs in half and press into the tops of the cookie dough balls before baking.
- Bake for 9-10 minutes or until a light golden color. May bake 1-2 minutes longer if you want crispier edges. Remove from the oven and let set up for several minutes.
Notes
*If you desire a slightly thicker cookie, increase the flour amount to 1 1/2 cups of flour.
