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Cadbury Egg Cookies are stretched open on a square of parchment paper. The cookies is warm and inviting with other cookies and a yellow napkin in the background.
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5 from 2 votes

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 mins
Cook Time11 mins
Total Time31 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

Equipment

  • KitchenAid Stand Mixer
  • rubber spatula
  • baking sheet
  • cookie scooper
  • parchment paper
  • food processor

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
 
 

Nutrition

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