Description
These Cadbury Egg Cookies are bursting with flavor thanks to crushed Cadbury eggs and chocolate. Perfect for a sweet treat or dessert!
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter
- ½ cup (112g) light brown sugar
- ¼ cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups (213g) crushed cadbury eggs
- 2 ounces semi-sweet chocolate (chopped)
Instructions
- Combine the flour, baking soda, and salt in a medium-sized bowl and set aside.
- In a large mixing bowl, beat the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
- Gradually incorporate the dry ingredients until mostly combined without overmixing.
- Fold in the crushed Cadbury eggs and chopped chocolate into the dough using a spatula until uniform.
- Form the dough into balls approximately 2 tablespoons in size and chill for at least 4-5 hours, or overnight.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
- Place cookie dough balls on the baking sheet, spaced apart, and bake for 9-10 minutes until golden around the edges but soft in the center.
- Allow cookies to cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature and enjoy within 4-5 days.
Notes
Refrigerating the dough significantly enhances the flavor and texture of the cookies.
Ensure the butter is at room temperature for the best mixing results.
Do not overbake the cookies; they should appear slightly underbaked in the center.
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg