Cadbury Egg Cookies
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
30 cookies
-
Course
Baked Goods
Cadbury Egg Cookies
Description
This recipe uses a traditional creaming method, starting with room-temperature butter beaten with sugars until light and fluffy, then adding vanilla and eggs to create a smooth, creamy dough. Dry ingredients including flour, baking soda, and sea salt are incorporated gradually to avoid overmixing, helping maintain a tender texture. The dough is then folded with semisweet chocolate chips and chopped Cadbury Mini Eggs, which provide sweet, crunchy pockets within the soft cookies.
Chilling the dough for at least two hours or overnight firms it up, making it easier to portion and helping develop flavors. The cookies bake at 350°F spaced well apart, and additional chocolate pieces or Cadbury Mini Egg pieces can be pressed on top to enhance presentation and texture contrast. A light sprinkle of flaky sea salt is optional, adding a subtle savory accent that balances the sweetness.
Store these cookies in an airtight container for up to five days to maintain freshness. The cookie dough can be frozen before baking for later use. This recipe benefits from careful measuring of flour to ensure the proper texture and notes options for softening hardened brown sugar if needed.
Ingredients
- 1 ½ cups butter room temperature, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract pure
- 2 egg large
- 3 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 1 ¼ teaspoons salt sea salt
- 2 cups semisweet chocolate chips
- 1 bag Cadbury Mini Eggs 9 ounces, chopped
- sea salt optional, flaky, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat butter and sugars until light and fluffy; about 4 minutes. Add in vanilla and eggs and continue beating on medium speed for an additional 3-4 minutes.
- In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips and Cadbury Mini Eggs and mix until just combined. Cover and chill dough for at least 2 hours or overnight.
- When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper.
- Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional chocolate and Cadbury Mini Egg pieces onto the tops of each dough ball before baking.
- Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.
Notes
- Store finished cookies in an airtight container for up to 5 days to keep them fresh.
- The cookie dough can be frozen prior to baking for convenient make-ahead preparation.
- Properly measuring flour and softening brown sugar when needed improves the final texture and flavor.
User Reviews
Overall Rating
4.6
You'll Also Love
