Cadbury Egg Cookies
Delicious and chewy cookies filled with the sweetness of mini Cadbury Eggs, perfect for any occasion.
Ingrédients
For the Cookie Dough
- 1 cup unsalted butter, softened Use room temperature butter.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour For gluten-free version, use gluten-free all-purpose flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini Cadbury Eggs, chopped Can be crushed in a zip-top bag.
- 1/2 cup chocolate chips Use mixed chocolate chips for variety.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is softened to room temperature.
- Chop the mini Cadbury Eggs in advance.
Mix Base
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add Egg and Vanilla
- Beat in one large egg and vanilla extract until fully combined.
Combine Dry Ingredients
- In another bowl, whisk together flour, baking soda, and salt until evenly combined.
Blend Mixtures
- Gradually blend the dry mixture into the wet mixture until just incorporated.
Add Cadbury Eggs and Chocolate Chips
- Fold in chopped mini Cadbury Eggs and chocolate chips.
Prepare for Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet.
Bake
- Put the baking sheet in a preheated oven at 350°F (175°C) and bake for 10-12 minutes until golden around the edges.
Cooling
- Let the cookies rest for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or refrigerate for two weeks. For extened shelf-life, freeze the cookies for three months.