Looking for an original Easter dessert idea? These Cadbury Mini Eggs cookies are exactly what you need to impress your family and guests! Ever tried thumbprint cookies? They are festive and decadent! Plus, this recipe is super simple to make and only necessits a few basic ingredients, including the famous Mini Eggs.
The trick is to avoid overbaking these cookies. It is therefore essential to watch them closely after 8 minutes in the oven to prevent them from burning. As for the creamy chocolate filling, its texture is quite similar to that of a chocolate ganache. Who would have thought it was so easy to prepare?
Unsalted butter (at room temperature)
Cadbury Mini Eggs
Preheat the oven to 180 °C (350 °F). Line a baking sheet with a silicone baking mat or parchment paper.
In a bowl, mix together all the dry cookie ingredients. Set aside.
Then, using a hand mixer, cream the butter and sugar until homogeneous. Incorporate the egg and vanilla extract.
Add the dry ingredients to the wet ingredients.
Using a measuring spoon or a 15 ml (1 tablespoon) ice cream scoop, make 22 balls and roll them in your hands. Place on the baking sheet.
Finally, bake in the oven for 8 to 10 minutes. Let cool a few minutes. Then, press the top of each cookie with your thumb to make an indentation. Place the cookies on a wire rack and let cool completely.
In a microwave-safe bowl, melt the butter. Incorporate the other frosting ingredients and mix until smooth and creamy.
Fill each indentation with chocolate frosting. Then, lightly press a Cadbury Mini Eggs on top of each cookie. Let set before serving.
If you are unable to find Cadbury Mini Eggs, you could also prepare these cookies with your favourite chocolate bar, mini marshmallows, Grenoble walnuts, or caramelized pecans. A Toronto-based cookie shop, Craig’s Cookies, sells chocolate chip cookies with many original fillings, including apple pie pieces, maple cookie pieces, Oreos, chocolate bars (Mars, Bounty, Reese’s…), and even Nibs! Check out their website for more inspiration!
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