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Cadbury Mini Egg Cookies

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This dark chocolate cookie holds bits of mini eggs and packs the sweet chewy chocolatey crunch all in each bite. A perfect springtime cookie. Adapted from Kelsey the Farmer’s Daughter and Jordyn Bakes.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup unsweetened dark cocoa powder
  • 1 3/4 cup all-purpose flour
  • 2 cups mini eggs, chopped (save additional mini eggs as whole to decorate the top of cookies)

Instructions

  1. In a large mixing bowl, or in the bowl of a standmixer with a paddle attachment, cream together the butter and sugars on high until light and fluffy. 

  2. Add in the eggs one at a time on medium speed.

  3. Add in vanilla.

  4. In a separate bowl, whisk together salt, baking soda, cocoa powder, and flour. 

  5. Add the dry ingredients to the wet, about half at a time, mixing on low to try and reduce the puff of cocoa powder that always makes a mess!

  6. Mix on low until just incorporated.

  7. Use a spatula to scrape down the sides and bottom of the bowl.

  8. Stir in the chopped mini eggs on low speed.

  9. Scoop out dough with a tablespoon and roll into balls. 
  10. Refrigerate for a few hours or overnight.

  11. Place cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball if you’d like an extra pop of colour on top.

  12. Preheat oven to 325*

  13. Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.

Find it online: https://mythankfultable.com/2020/03/26/cadbury-mini-egg-cookies/