Chocolate Cadbury Egg Cookies
An indulgent and fun cookie recipe that combines rich chocolate with crunchy Cadbury mini eggs, perfect for any occasion.
Ingrédients
Dry ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (sifted if lumpy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet ingredients
- 1/2 cup plus 2 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-ins
- 1 1/2 cups Cadbury chocolate mini eggs (chopped)
- Flaky salt (for topping)
Instructions
Preparation
- Gather all your ingredients and ensure they're at room temperature.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer bowl, beat the room temperature butter and granulated sugar on medium speed until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, and beat until fully combined.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Stir in the chopped Cadbury mini eggs until evenly distributed.
Chilling and Baking
- Cover the bowl with plastic wrap and chill the dough in the fridge for about 1 hour.
- Preheat the oven to 350 degrees F towards the end of the chilling period.
- Scoop out portions of dough and place them on a lined cookie sheet, spacing them about 3 inches apart.
- Press down on the tops of the dough gently.
- Bake for 10-12 minutes, watching for doneness; they should be set in the center.
- After baking, cool on a wire rack and sprinkle tops with flaky salt.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze cookies for up to three months. Reheat in the microwave for 10-15 seconds.