With Easter on its way, many people decide to put on their apron and spend some time in the kitchen making desserts with Cadbury Mini Eggs. Besides, Laurie Douceur‘s cookie recipe was one of the most popular in the last few years and many versions featuring Mini Eggs have since then appeared on the Web.
BPT therefore had to try and create the best version of these chocolate egg cookies, and one thing is sure: mission accomplished! Plus, these medium-size treats are a nice change from the classic chocolate chip cookies. But, of course, you will have to try out the recipe to know!
Before putting your baking sheets in the oven, make sure to properly press in the Cadbury Mini Eggs on the surface of the cookie balls. This little tip will help you get beautiful and decadent cookies!
Unsalted butter (at room temperature)
Mini Eggs, coarsely chopped
Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper or silicone baking mats.
In a bowl, mix together the flour, baking soda, and salt.
In a second bowl, cream the butter with the brown sugar and granulated sugar using a hand mixer. Incorporate the beaten egg and vanilla extract to the mix.
Then, add the dry ingredients and ¾ of the Mini Eggs to the butter preparation using a wooden spoon.
Make 8 balls of about ¼ cup (60 ml) with the cookie dough. Press in the Mini Eggs on the surface of each cookie.
Finally, place 4 dough balls on each baking sheet and press lightly. Bake 8 minutes or until the Mini Eggs Cookies are slightly golden on the sides.
To always have a delicious dessert on hand, double this recipe and freeze half the cookie dough balls. Then, when you feel like having a sweet treat, simply bake some in the oven. That being said, a frozen cookie will require more cooking time. You can also change the fillings according to your preferences (white chocolate, chocolate bar, nuts, etc.) or add chocolate sauce for a decadent dessert.
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