Think you can only eat Cadbury eggs as they are? Think again. Mix them in and bake these delicious chocolate mini egg cookies for Easter! (Recipe Credit: Adrianna Adarme of Fresh Tastes)
Yield: Makes 12 to 24 (depending on the size of your cookie scoop)
1 (10-ounce) bag of Cadbury mini chocolate eggs, roughly chopped
Directions
In a medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Set aside.
In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and beat until combined. Add the flour and mix until combined. Lastly, add the chopped mini eggs and combine until they’re evenly distributed throughout the dough.
Using a cookie scoop (size of your choosing), place rounds of cookie dough onto the baking sheet, spacing them about 3 inches a part (these cookies spread!). Transfer to the oven to bake for 8 to 10 minutes. Allow to cool on the baking sheet and repeat with the dough until you’ve baked all the cookies. Serve with cold milk.
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