Chocolate Cadbury Egg Cookie Recipe
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5.0
21 reviews
Excellent
Chocolate Cadbury Egg Cookie Recipe
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These Chocolate Cadbury Egg Cookies are a great way to either use up leftover Easter candy or use it to celebrate the holiday itself. They're chewy and full of crunchy candy to make an ultimate Easter dessert.
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted if lumpy
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Cadbury Chocolate Mini Eggs chopped
- flaky salt for topping
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low and then turn to medium and mix until combined, about 40 seconds. Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
- When the cookies are done chilling, preheat the oven to 350 degrees F.
- Scoop cookies out onto cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands.
- ake for 10-12 minutes, or until the cookies are set in the center. These cookies are tough to tell when they’re done because you can’t tell if they’ve gotten brown so definitely watch the clock. Cool on a wire rack completely and then sprinkle the top with salt.
Equipments used:
Notes
- Tips and Tricks:
- I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They're a great way to use up leftover holiday candy.
- If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
- To bake from frozen, just add a minute or two to the baking time, no need to defrost.
- I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They're a great way to use up leftover holiday candy.
- If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
- To bake from frozen, just add a minute or two to the baking time, no need to defrost.
Nutrition Information
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Calories
84kcal
(4%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
71mg
(3%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 71mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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