Soft Chewy Cadbury Egg Cookies for an Unforgettable Treat
These Cadbury Egg Cookies are simple, indulgent treats bursting with flavor and nostalgia, perfect for sharing and celebrating Easter.
Equipment
- Mixing bowl
- Baking sheet
- Cookie scoop
- Whisk
- Rolling Pin
- zip-top bag
Ingredients
For the Cookie Dough
- 1/2 cup Butter Flavor Shortening Adds richness and helps create a soft texture; substitute with regular butter if desired.
- 1/2 cup Butter Opt for unsalted butter for best results.
- 1 cup Brown Sugar Can be replaced with regular granulated sugar for a unique twist.
- 1 cup White Sugar Sweetens the cookies.
- 2 pcs Eggs Ensure they're at room temperature.
- 1 1/2 teaspoons Vanilla Extract Pure vanilla extract is highly recommended.
- 1 teaspoon Baking Powder Leavening agent.
- 1 teaspoon Baking Soda Adds leavening and a chewy texture.
- 1/2 teaspoon Salt Balances sweetness.
- 2 1/2 cups All-Purpose Flour Best not to substitute for optimal texture.
- 6 tablespoons Unsweetened Cocoa Powder Using Dutch-processed cocoa gives a deeper taste.
For the Mix-ins
- 1 10-oz bag Cadbury Mini-Eggs Feel free to substitute with your favorite chocolate candies.
Instructions
Instructions
- Preheat your oven to 350℉ (175℃).
- Chop the Cadbury Mini-Eggs into smaller pieces using a rolling pin.
- Cream together the butter, shortening, brown sugar, and white sugar until light and fluffy.
- Add the eggs one at a time and mix well, then add vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix this dry mixture into the wet mixture.
- Fold in most of the chopped Mini-Eggs, saving some for topping.
- Scoop rounded tablespoons of dough onto a prepared baking sheet, leaving space between each mound.
- Bake for 8-10 minutes or until edges are set and centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store Cadbury Egg Cookies in an airtight container at room temperature for up to 3-5 days.