No-Spread White Chocolate Chip Easter Cookies with Cadbury Eggs
The ultimate Easter candy cookie has arrived! Discover the secret to thick, no-spread cookies packed with white chocolate and topped with Cadbury Mini Eggs and M&M®s for a show-stopping holiday treat.
Servings: 18 cookies
Calories: 319cal
Cost: $8
Equipment
- stand mixer *fitted with paddle attachment
- oven adjusted to the center rack position
- Measuring Cups & spoons
- rubber spatula
- ice cream scoop
- parchment paper
- Large Baking Sheet
- cutting board & knife
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons corn starch
- 1 cups white chocolate morsels *can also use milk chocolate, or semi-sweet morsels
- 1½ cups chocolate candies like M&M®s dived, reserve ¾ cup to adhere to tops of cookies before baking.
- 1½ cups Cadbury Eggs dived, reserve ¾ cup to adhere to tops of cookies before baking.
- 2 tablespoons Easter sprinkles for sprinkling on top of cookies before baking.
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper. This is crucial for easy cleanup and preventing sticking.
- In the bowl of a stand mixer (fitted with the paddle attachment), cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add in the egg, and vanilla extract; beat until combined.
- In a separate medium bowl, whisk together the all-purpose flour, salt, and cornstarch. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix! Overmixing can lead to tough cookies.
- Gently fold in the white chocolate chips, and candies until they're evenly distributed throughout the dough.
- Using an ice cream scooper, scoop out 4 ounces of dough per cookie. A traditional ice cream scooper holds about 4 ounces of dough. This will create large, thick, bakery-style cookies.
- Place the generously sized dough balls onto your prepared baking sheet, leaving at least 2-3 inches between each cookie. Gently press down each cookie with the palm of your hand. You'll likely only fit 4-6 cookies per standard baking sheet.
- Bake for 15-16 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked. Larger cookies will take a bit longer to cook through while remaining chewy. Press in more candies if desired while cookies are warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These big cookies need extra time to set up properly.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cookie | Calories: 319cal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 106mg | Potassium: 81mg | Fiber: 1g | Sugar: 30g | Vitamin A: 286IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg