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These are colourful Easter-themed cookies incorporating a classic Chocolate Chip Cookie recipe with Cadbury Mini eggs! 

Cadbury Mini Eggs Chocolate Chip Cookies

My cousin Lynne came over and we decided to make some Easter themed chocolate chip cookies.I ended up buying tons of small packages of the Cadbury Mini Eggs at a local Pharmacy store rather than going to the grocery store and purchasing the Cadbury Eggs in bulk. Unlike my soft chew chocolate chip cookies, this recipe uses all butter which means they plump up quite nice if you refrigerate or freeze your dough before baking!

Scroll to the bottom of this post for a printable recipe & full list of ingredients

Preparing the Cookie Dough

First preheat your oven to 375 degrees Fahrenheit, and lined your cookie tray with parchment paper. Cream salted butter (room temperature), and sugar together. Add eggs one at time, beating between additions, then add your vanilla extract. In a separate bowl you will whisk your flour and baking soda together. Add your flour mixture to your butter mixture and beat until well combined.

Preparing the Cadbury Mini Eggs

Place the cadbury mini eggs into a zipblock bag and crush the eggs into smaller pieces using a rolling pin, or other hard object (Be gentle on your counter surfaces!). Next, measure 1.5 cups of crushed cadbury eggs and 1/2 cup of chocolate chips. You may also choose to do all cadbury mini eggs if you’d like more colour in your chocolate chips!

Mix Cadbury Eggs into Cookie Dough

I use a spatula to mix in my chocolate chips and cadbury mini eggs, since at this point the cookie dough is quite thick. Although an optional step, I do recommend refrigerating your cookie dough before baking for at least 15 minutes. I prefer my cookies about 2 to 2.5 inches in diameter, so I scoop a rounded tablespoon onto my cookie tray lined with parchment paper, spacing them about 3-4 inches a part.

Bake your cookies!

Bake cookies for 9-11 minutes, or bake until the outer edges of the cookies are slightly browned. Remove from oven and use a thin spatula to remove cookies from cookie tray and onto a drying rack.

Print Recipe
Cadbury Mini Eggs Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Prepare your cookie tray by lining it with parchment paper and set aside.
  2. In a medium bowl which we will designate for wet ingredients, beat butter until light and fluffy, then add your brown sugar and granulated sugar, then beat once again until well combined.
  3. Add eggs to butter mixture, one at time beating between additions. Add vanilla extract and beat until well combined.
  4. In a separate bowl for dry ingredients, whisk flour and baking soda together.
  5. Gradually add your flour mixture into your butter mixture, beating between additions until well combined.
  6. Place your Cadbury Mini Eggs in a plastic zipblock bag and use a meat mincer, or rolling pin to crush it into large chunks.
  7. Next add your crushed Cadbury Mini Eggs and chocolate chips into cookie dough, mixing with a spatula.
  8. Optional: Refrigerate cookie dough for minimum 15 minutes or overnight. This will give the butter an opportunity to emulsify.
  9. Scoop rounded tablespoons of cookie dough onto your cookie sheet, spaced approximately 2-3 inches apart from other cookies and the edge of your pan.
  10. Bake for 9-11 minutes, or until slightly browned around the edges. Remove from oven, and transfer the cookies onto a cooling rack using a flat cooking spatula.
Recipe Notes
  • We do not use salt since we have salted butter. However, if you have access only to unsalted butter, then simply add 1 tsp of salt to the flour mixture prior to combing dry and wet ingredients together.
  • Freeze your cookie dough for up to 3 months, and allow to thaw in fridge for 1-2 hours, or if you like scoop it directly frozen onto cookie sheet.
  • Tip: Store the cookies in air tight containers, with a slice of bread (NOT toasted), the moisture from the bread keeps the cookies soft for several days. I often use this trick to revive stale cookies!

Annie

April 2, 2017

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