Chocolate Cadbury Eggs Cookies
Chocolate Cadbury Egg Cookies A White Chocolate Chip and Famous Chocolate Mini Cadbury Eggs Cookie. Soft and chewy centers with crispy edges and decadent mini Cadbury eggs. A perfect Easter cookie!
Servings: 12
Ingredients
- ½ cup Butter (softened)
- ⅔ cup Brown Sugar (packed)
- ¼ cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 ⅓ cups Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- (1) 10-ounce bag Mini Chocolate Cadbury Eggs
- ½ cup White Chocolate Disks or 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 ⅓ cup for adding to the cookies at the end) and 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.
- Drop onto light-colored baking sheets (preferably lined with parchment paper sheets). Bake for 9-10 minutes or until a light golden color. May bake 1-2 minutes longer if you want crispier edges. After about 8 minutes of baking time, carefully open the oven and lightly place a few cadbury eggs on the tops of the cookies. You want to make sure to have a light touch as you don't want the cookies to deflate or flatten too much. Continue to bake.
- Remove from the oven and let set-up for several minutes.