Cadbury Egg Cookies
These Cadbury Egg Cookies feature a crisp edge and soft center, packed with creamy chocolate and crunchy Cadbury Mini-Eggs, making them a delightful treat for any occasion.
Ingredients
For the Cookie Dough
- ½ cup Unsalted butter Provides flavor and richness.
- ½ cup Butter-flavor shortening Raises melting point and helps cookies maintain chew.
- 1 cup Light brown sugar Adds moisture and caramel depth.
- 1 cup Granulated white sugar Helps crisp edges.
- 2 large Eggs Provides moisture and structure.
- 1½ teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2½ cup All-purpose flour
- 6 tablespoons Unsweetened cocoa powder
- 10 oz Cadbury Mini-Eggs Chopped for varied sizes.
Instructions
Preparation
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Chop the Cadbury Mini-Eggs into varied pieces and reserve some larger pieces for the top.
- In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped Mini-Eggs, reserving some to press on top of the dough balls.
Baking
- Drop rounded tablespoons of dough onto the prepared sheet, pressing reserved Mini-Eggs into the tops.
- Bake for 8–10 minutes, until edges are set but centers look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough if it's too soft. Freeze baked cookies for up to 3 months.