Cadbury Mini Eggs Cookies
These Cadbury Mini Eggs Cookies are chocolate cookies filled with chocolate chips and colorful mini eggs! Candy coated mini eggs add a yummy crunch to these soft, chewy cookies. They’re the perfect festive treat for Easter and spring!
Servings: 33 cookies
Calories: 185kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 cup Dutch process cocoa or natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup packed brown sugar light or dark
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup semi sweet chocolate chips
- ¾ cup Cadbury mini eggs crushed or halved
FOR DECORATING
- ¼ cup Cadbury Mini Eggs
- flaky sea salt for sprinkling, optional
Instructions
- Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
- In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
- Add the eggs followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
- Stir in the chocolate chips and the chopped or crushed Mini Eggs. Cover the dough and refrigerate for at least 2 hours or up to 24 hours.
- When ready to make cookies, allow dough to come to room temperature enough so that you can scoop the dough (about 15-30 minutes). Preheat oven to 350℉. Use a #40 cookie scoop to scoop dough into 1.5 tablespoon balls. Roll the balls and place them on a parchment paper lined baking sheet about 3 inches apart.
- Bake at 350 Fahrenheit for 10-12 minutes until tops are just set. Remove from oven and allow to cool on baking sheet 5 minutes. Top warm cookies with 2-3 mini eggs and, if you like, a sprinkle of sea salt. Transfer cookies to wire racks to cool completely.
Notes
Mini eggs: Mini eggs roll around a lot, so be careful when chopping them. I like to chop them in half one at a time. It's tedious, but I find it's the safest way. You could also just crush them. Place them in a large zip lock bag and give them a few whacks with a rolling pin.
Scoop dough before or after chilling: Chilled dough can be impossible to scoop! It's a good idea to either scoop dough before chilling or allow chilled cookie dough to come to room temperature for 20-30 minutes.
Storage: Store leftover cookies in an airtight container at room temperature for up to 6 days. Freeze baked cookies in a freezer safe airtight container or bag for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 185kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 84mg | Fiber: 2g | Sugar: 18g | Vitamin A: 205IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg
