Cadbury Egg Cookies
User Reviews
5
Cadbury Egg Cookies
Description
Cadbury Egg Cookies are made by creaming together butter, granulated sugar, and brown sugar, then mixing in egg and vanilla extract. Dry ingredients including flour, baking soda, baking powder, and salt are added, followed by folding in semisweet chocolate chips and Cadbury Mini Eggs. The dough is portioned into balls and baked at 375°F on parchment-lined sheets. These cookies emerge with slightly crisp edges and a soft, tender center. The Cadbury Mini Eggs add a candy shell crunch and chocolate flavor throughout each cookie. Proper flour measurement helps avoid dry or heavy cookies, ensuring a balanced texture.
Serving these cookies fresh allows their centers to remain delightfully soft, making them a good treat for festive occasions or everyday snacking. Adjustments to vanilla or sugar can personalize the sweetness level. Using salted butter adds subtle seasoning to complement the candy's sweetness.
Ingredients
- 3/4 cup butter at cool room temperature
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg large
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour Please see the note below about measuring flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 1 ¼ cups Cadbury Mini Eggs
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the butter, granulated sugar and brown sugar to a large bowl. Beat together, about 3 minutes on medium.
- Add the egg and vanilla. Mix until well-combined, about 1-2 minutes on medium, scraping down the sides of the bowl as needed.
- Add in the flour, baking soda, baking powder and salt
- Fold in the chocolate chips and Cadbury eggs, and stir in until just combined.
- Scoop out 2 tablespoon portions of dough.
- Roll into a ball, and place the dough balls 3 inches apart on the prepared baking sheets.
- Bake for 8-12 minutes, or until the cookies edges of the cookies are turning golden brown. The centers may look soft and underdone. That's ok.
- Let the cookies to cool on the baking sheet for 10 minutes before removing to a wire cooling rack.
Notes
- Use salted butter at cool room temperature, soft enough to dent but not warm or melted.
- Light or dark brown sugar can be used for slightly different flavor profiles.
- Measure flour accurately by weighing or lightly spooning into the measuring cup to avoid dry, crumbly dough.
- Semisweet chocolate chips can be swapped for white chocolate chips if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 122mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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