Cadbury Mini Chocolate Egg Cookies
Not gonna lie, every year when the bags of Cadbury mini chocolate eggs arrive in stores--I'm definitely buying a bag! It's one time a year and I pace myself and am always happy to share! I used the cookie recipe my mom used to make, added a couple tweaks and a bunch of chocolatey eggs and this tasty, very seasonal treat, was born! To make a gluten free version, simply sub PRIMAL PALATE g/f FLOUR 1:1 – easy swap! If you need a tasty Paleo cookie, I've got you! My Cakey Chocolate Chip Cookies are amazing too! On a personal note, be sure to enjoy one warm right out of the oven, truly so delightful!
PREP TIME
20 minutes
COOK TIME
14 minutes to 16 minutes
INGREDIENTS
13
Serves: 18
Ingredients
- .5 cup.5 cup.5 cup Palm Oil Shortening, I use the organic Spectrum brand
- .5 cup.5 cup.5 cup Butter, Salted, room temperature, softened
- 1 cup1 cup1 cup Brown Sugar
- .5 cup.5 cup.5 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg, room temperature
- 1 whole1 whole1 whole Egg Yolk, room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 2.5 cups2.5 cups2.5 cups All Purpose Flour, sub Primal Palate g/f flour 1:1 for gluten free
- 2 tsp2 tsp2 tsp Cornstarch, optional
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Vanilla Baking SALT - am.Niccoli, can sub standard salt
- 1 cup1 cup1 cup Candy-Coated Chocolate Mini Eggs
- .5 - 1 cup.5 - 1 cup.5 - 1 cup Dark Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 325° and prepare your baking sheet(s) by lining with parchment paper, set aside.
- In the base of your stand mixer, add the shortening, butter and sugars. Using your paddle attachment, mix on low speed to combine for about 30 seconds. Then adjust the speed to medium (4-5 speed on a KitchenAid) and mix for 4-5 minutes. You want this mixture to become very creamy and fluffy–almost frosting like.
- To that, add the egg, egg yolk and vanilla, mix again for an additional 2-3 minutes.
- Add flour, cornstarch, baking soda and salt, mixing until fully combined.Toss in the crushed mini eggs and chocolate chips, mix again just until those are combined well.
- You can go two different sizes here, but if you want 4” cookies, you’ll need ¼ cup of dough for each and should get 18 cookies. If you want a smaller cookie, go for 2 tablespoons for each cookie, giving you 36 cookies.
- You can get about 6 of the larger cookies on a standard baking sheet, up to 8 of the smaller ones.
- Bake for 14-16 mins for the larger cookies, 10-12 for the smaller ones for a soft baked cookie, if you like a crisper cookie you can add about 1-2 minutes more.
- Once you remove the cookies from the oven, you can add additional broken pieces of the mini eggs to the top of the cookie and the residual heat will make those pieces extra soft. An optional step but makes for a nice finish. Either way, Let them cool for about 3-4 minutes before moving to a cooling rack.
Notes
I crush the cadbury eggs by putting them in a zipper bag then using my rolling pin to crush them. Usually one good pop on each one works great. I also like to keep a few chocolate eggs whole so I can add a few to the top of each dough ball before baking, so it’s obvious what’s inside of that cookie! The cornstarch here makes for a softer cookie, but it is optional.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 267 |
| Fat: | 14 g |
| Carbohydrates: | 32 g |
| Protein: | 3 g |
| Cholesterol: | 24 g |
| Sodium: | 166 mg |
| Fiber: | 1 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Cadbury Mini Chocolate Egg Cookies”
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These are so pretty! And I’m intrigued by the Vanilla Baking SALT. 🙂
Thank you so much Debbie, those little eggs are so fun to bake with! I’ve been enjoying using the Vanilla Baking SALT, it’s really lovely!