These delicious easter cookies have the perfect amount of crunch and soft baked texture. Made with cadbury mini eggs, this easy easter dessert will hit the spot over the holidays! Enjoy this delightful Easter treat today!
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Easter is one of my favourite holidays and I'm not going to lie, its mostly because of Cadbury mini eggs. These delicious chocolate treats are so addicting, we keep a bag in the fridge as soon as they are stocked in stores.
Of course, I wanted to make a delicious cookie that would incorporate these amazing mini eggs, and let me tell you this did not disappoint! These cookies are perfect for your next easter celebration. They are so good you certainly won't have any leftovers!
How to make easter cookies with cadbury mini eggs
Preheat oven to 375 degrees F.
Add in the dry ingredients: Add in flour, baking soda, and salt and combine.
Crush your Cadbury eggs: Chop your Cadbury Eggs. I have found that the easiest method to do this is to place your Cadbury eggs into a plastic bag and smash them with the rolling pin. You don’t have to go crazy with it- just make sure all the eggs are at least smashed in half. Stir Cadbury eggs into the mixture (don’t forget the crunchy shells at the bottom of the bag-they add a lot to the cookie!).
Roll into 2” balls (I used a cookie scoop for uniformity). Place cookie dough on a parchment lined sheet pan and bake in oven for 8-10 minutes. Don’t overcook.
Frequently Asked Questions about Easter Cookies with Cadbury Mini Eggs
- Why do you use mini Cadbury eggs instead of chocolate chips? Two reasons: crunchy candy shell and amazing chocolate flavor. When you bite into a cookie made with Cadbury eggs you not only get the crunch from the outside of these cookies (which is incredibly delicious) but you also get a burst of flavor and crunch from the shells of the mini Cadbury eggs. It’s like a little surprise with every bite. The chocolate in the mini Cadbury eggs should also be mentioned. It is similar in flavor to milk chocolate, but with a little twist (I wish I know what they put in those mini eggs!) that makes this cookie taste even more amazing.
- How can I tell when the cookies are done baking? These cookies should have a soft center with cracks running through it. The edges should be golden brown and firm to the touch.
- Why do I need to chop/smash Cadbury eggs? You can certainly use whole mini Cadbury eggs, but they tend to be pretty large inside of the cookie. There will be times were you will have a mouthful of chocolate, and other times when you won’t get anything. By smashing them, it distributes the chocolate throughout the cookie giving it a perfect bite every time. If you decide to use whole Cadbury eggs, you may want to add in 1 cup m&ms or milk chocolate chips to fill in the empty spaces.
- How do I store these? You should eat these within 7-10 days for maximum freshness. Store them in an airtight container either inside or outside of the refrigerator. These taste the best right out of the oven when they are still gooey and warm, but they taste great even if you eat them later.
Easy Easter Cookies
- Preheat oven to 375 degrees F.
- Cream together shortening, brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes.
- Mix in vanilla and eggs until just incorporated.
- Add in flour, baking soda, and salt and combine.
- Chop your Cadbury Eggs. I have found that the easiest method to do this is to place your Cadbury eggs into a plastic bag and smash them with the rolling pin. You don’t have to go crazy with it- just make sure all the eggs are at least smashed in half.
- Stir Cadbury eggs into the mixture (don’t forget the crunchy shells at the bottom of the bag-they add a lot to the cookie!)
- Roll into 2” balls (I used a cookie scoop for uniformity).
- Place cookie dough on a parchment lined sheet pan and bake in oven for 8-10 minutes. Don’t overcook.
- Make to use Cadbury MINI eggs and not the chocolate Cadbury eggs which are larger and have a creamy center.