These Chocolate Cadbury Egg Cookies are quite evil and addicting. A thick, soft, chocolaty cookie filled with Cadbury Mini Eggs. Good luck eating just one.
Cadbury Mini Eggs are my downfall (ok, they’re one of my many downfalls). Why are they so darn addicting?
They’re evil little things really. I might just give up my first born for a bag of them. Ok, not really, but really (😂 LOL).
I hoard them after Easter. At the risk of embarrassing myself I’ll share a little story. A couple years ago I was at Walmart the day after Easter and a lady had a cart full of them. She told me that she’d read online that they wouldn’t be available in the United States the next year. So, I believed her because after all, isn’t everything you read online true? I bought about 20 bags (ok, maybe it was even more). Well guess what? The next year the store shelves were stocked with Cadbury Mini Eggs. But hey, one can never be too prepared. Funny though, we certainly didn’t have a problem consuming my surplus bags of them.These chocolate chocolate chip cookies are one of my favorite cookies so I decided to swap out the chocolate chips with Cadbury Mini Eggs. Best decision ever. I ended up delivering some to a couple of my friends because I had to get them out of my house. My friend texted me and told me they were the best cookies she has ever eaten. I told her they probably weren’t really, but thanks. Her reply was “no really, they are”!
They’re soft and kind of just melt-in-your-mouth. Make sure you follow the directions carefully for these cookies because it makes a huge difference in how they turn out.
Now go make these cookies and if you don’t have a bag of Cadbury Mini Eggs, I may just have a bag or two lying around I could share.Print
- 1 cup cold butter, cut into chunks
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups flour
- ⅓ cup cocoa
- 1 pkg. (10 oz) Cadbury Mini Eggs (roughly chopped)
- Preheat oven to 350º.
- In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
- Add egg and vanilla and and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- Add flour, salt, baking soda and cocoa. Mix until all blended together. Add the Cadbury mini eggs. and turn your mixer on medium for just a few seconds to stir them in. This also helps break some of them up if they’re still whole (the dough will be stiff).
- Roll dough balls by hand, making them slightly larger than normal (about the size of a golf ball). With the palm of your hand, gently pat them down just slightly after placing them on an ungreased cookie sheet.
- Bake for about 8-9 minutes, DO NOT OVER BAKE!! Remove from cookie sheets and cool on a cooling rack.
You really need to make these in an electric mixer, a hand mixer just doesn’t work well with this recipe. Because you’re not creaming the butter and sugars, the dough is really thick and it is hard to incorporate the dry ingredients well enough with just a hand mixer.
Don’t soften your butter before hand, you want it to be cold. Use it straight from the fridge. Don’t even think about “creaming” the butter and the sugars together, just mix them for about 30 seconds or so. There will still be pebble-sized lumps of butter, but don’t worry because they will be gone by the time you mix in all the other ingredients.
Do not overbake! These cookies will still look slightly underbaked. While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.
I like to just take my rolling pin and give the bag of Cadbury eggs a couple whacks before I open it. This is much easier than trying to chop them.
Recipe Source: 5 Boys Baker