Easter Mini Cadbury Egg Cookies Recipe
Easter mini Cadbury egg cookies are soft, chewy, and sweet. The mini egg shells bring on a crunchy texture and a burst of chocolate flavor to each bite. These cookies are perfect for the Easter holiday and spring season.
Equipment
- Parchment paper or cooking spray
- Silicone baking mat optional
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 1 tsp fine sea salt
- 1 cup rainbow mini eggs milk chocolate broken into pieces
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the flour, baking soda, baking powder, and sea salt in a large bowl. Mix and set aside for now.
- Soften the butter in the microwave for 45 seconds or sit it on the countertop at room temperature for about 15 minutes.
- Add the softened butter to the granulated sugar and light brown sugar. Mix until well blended into cookie dough.
- Slowly add the flour mixture to the cookie dough mixture. Mix thoroughly. Set aside for now.
- Add the mini Cadbury eggs to a ziplock bag. Use a rolling pin to break the candy into pieces.
- Add the semi-sweet chocolate chips and Cadbury egg pieces to the cookie dough. Mix well.
- Line a cookie sheet with parchment paper, or non-stick cooking spray, or use a silicone baking mat.
- Scoop out the cookie dough with a cookie scooper. Place about 8 cookie dough balls on the cookie sheet about 2 inches apart.
- Add a couple of mini egg candies on top of each cookie before baking to bring out the festive decoration of the Cadbury eggs.
- Bake the cookies at 375 degrees Fahrenheit for 8 to 9 minutes or until light golden brown. Do not overbake.
- Leave the baked cookies on the cookie sheet for about 5 minutes after taking them out of the oven so they can cool down a bit. Removing them from the cookie sheet too soon could make them fall apart.
- Transfer the cookies to a cooling rack to completely cool.
- Repeat these steps for another batch, but make sure the cookie sheet is completely cool before putting the cookie dough on it.
Notes
- Invest in some parchment paper or a silicone baking mat for all of your cookie recipes. Parchment paper lays on top of the cookie sheet. It is sandwiched between the cookie sheet and the cookie dough. Parchment paper or a silicone baking mat helps distribute the heat more evenly. The cookies don't spread out as much while they are baking. Cookies don't stick to the parchment paper. There is no need for cooking spray. And last but not least, easy cookie sheet clean-up.
Tried this recipe?Let us know how it was!