Cadbury Egg Cookies
User Reviews
4.7
Cadbury Egg Cookies
Description
Cadbury Egg Cookies blend chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut within a traditional cookie dough made from flour, butter, sugars, eggs, and vanilla extract. The dough is mixed until combined and shaped into balls before baking until edges turn lightly golden. Sprinkling flaked sea salt on the warm cookies highlights and balances the sweet flavors. The result is chewy cookies with pockets of melted chocolate and candy that create a varied texture in every bite. The toasted coconut adds a subtle nutty layer to the taste and texture.
Baking at 350 degrees Fahrenheit for 10 to 12 minutes ensures the cookies hold shape while achieving a tender crumb inside. Cooling them on the baking sheet before transferring to a wire rack helps maintain their form. These cookies can be a festive addition to an assortment of sweets or served alone as a colorful, indulgent snack or dessert option.
The recipe suggests chopping the Cadbury Mini Eggs gently to keep some pieces recognizable rather than crushed. Chilling the dough for one to three days can intensify the flavor, and the cookies keep well for several days in an airtight container. The dough and baked cookies also freeze well, allowing for convenient preparation and storage.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 1/2 cups Cadbury Mini Eggs chopped
- 1 cup chocolate chips
- 1 cup coconut toasted
- sea salt for sprinkling on cookies, flaked
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
- Add the dry ingredients and mix on low until just combined.
- Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Chop Cadbury Mini Eggs carefully to keep chunks intact rather than overly crushed.
- To enhance flavor, chill the dough for 24 to 72 hours before baking.
- Cookies keep well for 3 to 4 days stored airtight at room temperature.
- You can freeze both the cookie dough and baked cookies for later use.
- Toast coconut before adding to maximize its flavor and texture contribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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