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Mini Cadbury Egg Cookies

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Rich, soft, and bakery-style chocolate cookies packed with mini chocolate chips and crunchy crushed Mini Cadbury Eggs, perfect for Easter or any chocolate lover.

Ingredients

1 1/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cornstarch

1/2 teaspoon espresso powder (optional)

1/2 cup salted butter, room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup mini chocolate chips

1/2 cup crushed Mini Cadbury eggs

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cornstarch, and espresso powder until well combined. Set aside.
  2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
  3. Add the vanilla extract and eggs, mixing just until combined.
  4. Add the dry ingredients in two batches, mixing gently until no dry streaks remain. Scrape down the sides and bottom of the bowl as needed.
  5. Fold in the mini chocolate chips and crushed Mini Cadbury eggs until evenly distributed.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  7. Preheat the oven to 350°F (175°C) and prepare a large baking sheet with non-stick spray or parchment paper.
  8. Scoop the dough into large balls (about 3 tablespoons each) and place them 3 inches apart on the baking sheet.
  9. Bake for 10 to 12 minutes, until the edges are set and slightly golden.
  10. Allow the cookies to rest on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough helps create thick, soft cookies and prevents excess spreading.

If using unsalted butter, add a pinch of salt to balance sweetness.

Espresso powder enhances the chocolate flavor without adding coffee taste.

For extra texture, press additional crushed Mini Cadbury eggs on top before baking.

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

To reheat, microwave a cookie for 10 to 15 seconds for a freshly baked texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-cadbury-egg-cookies/