Cadbury Mini Egg Cookies
We have taken our super popular Jumbo Chocolate Chip Cookie recipe and dazzled it with some Cadbury Mini Eggs & dark chocolate chips. These Cadbury Mini Egg Chocolate Chip Cookies are the BEST cookies you could bake up this spring.
Prep Time20 minutes mins
Cook Time11 minutes mins
Total Time31 minutes mins
Course: Dessert
Cuisine: American
Keyword: Brownie Cookies, Cadbury Chocolate Chip Cookies, Cadbury Egg Cookies, Cadbury Egg Minis Cookies, Easter cookies, Jumbo cookies, Mini eggs cookies, spring cookies
Servings: 18 cookies
Calories: 310cal
Author: Amy Desrosiers
Cost: $5
KitchenAid Stand Mixer
rubber spatula
baking sheet
cookie scooper
parchment paper
food processor
- ¾ cup butter, unsalted softened at room temp.
- ¾ cup light brown sugar
- 1/4 teaspoon Kosher salt
- 1 large egg
- ½ cup Karo® Corn Syrup light variety
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- 1 cup Cadbury Mini Eggs crushed
- 1 cup dark chocolate chips
Preheat oven to 350° F. Line one large baking sheet or 2 standard-sized baking sheet with parchment paper.
Add your Cadbury Mini Eggs to your food processor and pulse for 2-4 seconds to crush them. You do not want them to be total dust. It is okay if some are almost whole.
Using your stand mixer with the paddle attachment, add the butter and sugar– beat on medium speed until light and fluffy.
Add the corn syrup, egg, vanilla, salt, and the baking soda. Mix for 1 minute until fully combined. Lower the mixer speed, and slowly add in the flour on the low mixing setting.
Once combined, scrape down the sides, and then add the chocolate chips and candies.
Roll the cookie dough into 2 tablespoon-sized balls. Combine the balls and roll them into a large ball. *see collage image.
Space out cookies 6 to one sheet. Bake for 9-11 minutes or until golden brown. These cookies will have light golden-brown edges and will "fall slightly" as they cool. If you want to showcase more eggs, consider gently adding a few whole ones to the soft cookies tops (gently press them in) before they cool.
Allow cookies to cool for 5 minutes before adding them to a cooling rack. Repeat the baking process until all cookies have baked.
Nutritional values may vary and are meant to be a guide.
Storing & Freezing
Freezing baked cookies
These cookies can be enjoyed warm out of the oven. Be sure to allow them to fully cool before storing them in an air-tight container for up to 5 days. They can also be baked, and then frozen for up to 3 months in an air-tight container. Thaw at room temperate to enjoy. We love to quickly warm our cookies in the microwave for 10-15 seconds for that fresh out of the oven taste.
Freezing cookie dough
Additionally, you can freeze the cookie dough balls. Form cookie dough into 2-tablespoon sized balls and place them close together on a baking sheet to freeze in the freezer for about 2 hours. Once frozen, transfer balls to an airtight, freezer-safe container. Simply add an extra 2-3 minutes to the bake time from frozen. We always make sure to mark the recipe, bake temperature & time on our frozen dough.
Serving: 1cookie | Calories: 310cal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 131mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg