I’m obsessed with Cadbury Mini Eggs, are you? I hope so, because today I made you Cadbury Mini Egg Cookies!
It really doesn’t feel like Easter is in just a few short weeks, does it? I really don’t like it when Easter falls in March because I feel like there’s never time to prepare and then all of a sudden it’s here. So even though I started writing this post and thought, “It’s too early to post an Easter cookie”…it’s really not because the bunny shows up in just over three weeks!
While I seem to be having trouble getting into the spring spirit, the stores sure aren’t. This year the Easter candy showed up before Valentine’s Day! At least Target is getting with the food blogger program; we need our seasonal candy way before the masses do.
I really have no defenses when it comes to holiday candy, do you? The second it pops up in the stores I’m studying every aisle, looking for new and old favorites like a kid in a candy store. What’s your favorite Easter candy? Mine are the Cadbury Mini Eggs. I literally could eat an entire bag without even blinking an eye.
So, I made cookies with them. #Obviously
I took my favorite chocolate chip cookie recipe and instead of adding chocolate chips, I just chopped up a bunch of Cadbury Mini Eggs. The result? An ah-mazing Cadbury Egg Cookie.
To tell you the truth about these cookies, I could make them without any chocolate chips or candy and just eat the plain cookies. Heck, I’d be happy with just the dough. What’s the secret to my favorite cookie recipe? Well, let me tell you:
How to Make Cadbury Mini Egg Cookies
The secret to amazing chocolate chip cookies is…starting with MELTED BUTTER. Or, better yet. melted and BROWNED butter. Yup, these cookie start with brown butter.
So, why start with melted and/or browned butter? Because it makes the flavor in the dough almost toffee like combined with all the brown sugar. Melted butter adds an underlying flavor to your cookie you don’t get when you start with softened butter. Browning it adds even more undertones to that flavor; it’s worth the extra time.
Secret #2 to this recipe? Chill time. Because you’re starting with liquid butter, you MUST chill the dough. The ingredients mix together quite easily (you could even just use a wooden spoon) because of the melted butter, but if you bake them right away they’ll just turn flat.
Chilling the dough for at least 4 hours or overnight allows the flavors of the ingredients to marry together and rest and makes the cookies puffy, soft, chewy, and perfect.
Then, you make them even better by adding Cadbury Mini Eggs. Together, they make the perfect easy Easter treat!
These Cadbury Mini Egg Cookies are perfect for a class party, a potluck, or to serve for Easter brunch. I mean…brunch means there has to be dessert right? And what’s a better dessert than cookies stuffed with Cadbury Mini Eggs? Answer: NOTHING.
- Chilling tip: cold dough that’s been chilled overnight is practically impossible to scoop. Do yourself a favor and scoop the cookie dough balls right after making the dough. Place the balls close together on a cookie sheet, cover with plastic wrap, then chill until you’re ready to bake.
- On chopping Cadbury Mini Eggs: do this carefully. They roll. They’re hard. Don’t attack them with the knife; take your time!
- These stay soft for days, but can also be made ahead and frozen for up to a month.
Cadbury Mini Egg Cookies
- 1 cup unsalted Challenge butter
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 cups Cadbury Mini Eggs chopped, plus more for topping
- Note: This dough requires chilling!
- Note on Cadbury Mini Eggs: they’re hard to chop - they roll - so do it carefully and slowly.
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
- Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
- Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
- Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 8, 2016