Easter Cookies With Cadbury Mini Eggs
If I am sitting next to a bowl of Mini Cadbury Eggs, you'd better get your share before they disappear! I absolutely love those little milk chocolate eggs. If you love them too, these Easter Cookies With Mini Cadbury Eggs are guaranteed to have you drooling! If you can make a chocolate chip cookie, trust me, you can easily make these no-fuss drop cookies!
Equipment
- baking sheets
- parchment paper or silicon mat
- stand or electric mixer
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda heaping
- ½ teaspoon sea salt
- 8 tablespoons butter room temperature
- 2 cups light brown sugar packed
- 2 eggs room temperature
- 1½ teaspoon vanilla extract
- 1½ cups Cadbury Mini Eggs slightly crushed
Instructions
- Cream the butter and sugar for 2-3 minutes on a medium-high speed, until light and fluffy. Be sure to pause and scrape the sides of the bowl with a rubber spatula a few times. Add the room temperature eggs and beat until blended. Pour in the vanilla and beat to combine.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder and sea salt. Add the flour mixture to the butter mixture and stir until just combined. Scrape the sides of the bowl and stir for about ten seconds more.
- Pour the mini eggs into a ziplock bag and smash them slightly with a rolling pin. Add the Cadbury mini eggs to the cookie dough and beat on high for about five seconds to combine.
- Drop by large spoonfuls on the lined baking sheet, don't flatten the cookies! This is where you can choose your own cookie shape! For a puffier, denser cookie, freeze the dough balls for about five minutes before baking. For a larger, flatter cookie, bake immediately.
- Bake the cookies for 10-11 minutes. Cool on the pan on a cooling rack for a minute, then transfer the cookies to a cooling rack until completely cool. Store the cookies in a tightly covered container at room temperature for up to three days. This recipe makes about two dozen large cookies or 40 small cookies.
Notes
- mixing bowl and electric mixer. Cream the butter and sugar for 2-3 minutes on a medium-high speed, until light and fluffy. Be sure to pause and scrape the sides of the bowl with a rubber spatula a few times. Add the room temperature eggs and beat until blended. Pour in the vanilla and beat to combine.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder and sea salt. Add the flour mixture to the butter mixture and stir until just combined. Scrape the sides of the bowl and stir for about ten seconds more.
- Pour the mini eggs into a ziplock bag and smash them slightly with a rolling pin. Add the Cadbury mini eggs to the cookie dough and beat on high for about five seconds to combine.
- Drop by large spoonfuls on the lined baking sheet, don't flatten the cookies! This is where you can choose your own cookie shape! For a puffier, denser cookie, freeze the dough balls for about five minutes before baking. For a larger, flatter cookie, bake immediately.
- Bake the cookies for 10-11 minutes. Cool on the pan on a cooling rack for a minute, then transfer the cookies to a cooling rack until completely cool. Store the cookies in a tightly covered container at room temperature for up to three days. This recipe makes about two dozen large cookies or 40 small cookies.
Nutrition
Calories: 222kcalCarbohydrates: 37gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 95mgPotassium: 45mgFiber: 1gSugar: 26gVitamin A: 166IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!