Description
Soft and chewy Cadbury egg cookies with crushed Cadbury eggs and chocolate.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- ½ cup (112g) light brown sugar (packed)
- ¼ cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups (213g) crushed Cadbury eggs
- 2 ounces semi-sweet chocolate (chopped, a little more than 1/4 cup)
Instructions
- Combine the flour, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter and sugars to a large mixing bowl and beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time and mix until well combined after each addition. Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until mostly combined. Do not over mix.
- Add the Cadbury eggs and chopped chocolate and use a silicone spatula to fold everything together into a uniform cookie dough.
- Make cookie dough balls that are 2 tablespoons (34g) in size and place them on a plate or cookie sheet. Refrigerate for at least 4-5 hours, or overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Place cookie dough balls onto baking sheet 6 at a time. Bake cookies for 9-10 minutes, or until lightly golden around the edges.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature.
Notes
- Best eaten within 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 182
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cadbury Egg Cookies, Easter Cookies, Chocolate Cookies