Irresistible Cadbury Egg Cookies
A delightful fusion of chocolate and cookie dough featuring soft centers and crunchy crushed Cadbury mini eggs, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup butter, softened Make sure it's softened for easy mixing.
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Or use flax eggs for a vegan option.
- 2 1/4 cups all-purpose flour For gluten-free, you can use a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Cadbury mini eggs, crushed For added crunch and chocolate flavor.
Instructions
Preparation
- Begin by gathering all your ingredients.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, white sugar, brown sugar, and vanilla extract until light and fluffy.
- Crack in the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the crushed Cadbury mini eggs.
- Using a cookie scoop, drop spoonfuls of dough onto ungreased cookie sheets, leaving space between each.
Baking
- Bake in the preheated oven for 10-12 minutes, until golden on the edges.
- Remove from the oven and cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a richer flavor, consider adding a sprinkle of sea salt before baking or substitute some flour with cocoa powder. These cookies can be served with various drinks or as a topping for desserts.