The moment you scoop the cookie dough onto the baking sheet, the sweet, buttery aroma fills the kitchen, making your mouth water in anticipation. I remember the first time I made Cadbury Mini Egg Cookies; the bright colors of the crushed Mini Eggs reminded me of the joy of spring. As the cookies bake, they spread and become golden around the edges, while the centers retain that lovely softness. This recipe matters because it brings back memories of family gatherings and celebrations. The combination of chocolate and candy makes these cookies not just a treat but a moment of happiness. What’s special about this recipe is how it captures the spirit of joy in every bite.
Why Make This Recipe
Cadbury Mini Egg Cookies are a delightful way to celebrate Easter or any occasion that calls for a sweet treat. They’re easy to make, fun to eat, and bring a sense of nostalgia to the table. Whether you’re baking for a gathering or just for yourself, these cookies are sure to impress. Plus, who can resist the crunch of Mini Eggs in a warm, chewy cookie?
How to Make Cadbury Mini Egg Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Cadbury Mini Eggs, crushed
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Cadbury Mini Eggs.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Cadbury Mini Egg Cookies
Serve these cookies warm with a glass of milk or a cup of tea. They’re perfect for sharing with friends and family or as a sweet snack during leisure time. You can also place them on a festive plate to add a cheerful touch to any gathering.
How to Store Cadbury Mini Egg Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to layer them with parchment paper to avoid sticking.
Tips to Make Cadbury Mini Egg Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough after adding the flour; this keeps the cookies soft.
- Feel free to adjust the amount of crushed Mini Eggs for a chunkier texture.
Variation
You can replace Cadbury Mini Eggs with other chocolates or candies, like M&M’s or chocolate chips, to create your own unique cookie version.
FAQs
1. Can I use salted butter instead of unsalted?
You can, but it may alter the sweetness slightly. If you do use salted butter, consider reducing the added salt in the recipe.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
3. How do I know when the cookies are done?
Look for lightly golden edges, while the centers should appear soft. They will continue to cook slightly once removed from the oven.
Cadbury Mini Egg Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Don’t overmix the dough after adding the flour; this keeps the cookies soft.
- 1 teaspoon baking soda
- 1/2 teaspoon salt If using salted butter, consider reducing the added salt.
- 1 cup Cadbury Mini Eggs, crushed Feel free to adjust the amount for a chunkier texture.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Cadbury Mini Eggs.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.