Cadbury Egg Cookies
Delicious cookies packed with creamy Cadbury chocolate eggs, perfect for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup butter, softened Leave at room temperature for about 30 minutes.
- ¾ cup white sugar
- ¾ cup brown sugar Can substitute with coconut sugar.
- 1 teaspoon vanilla extract
- 2 pieces eggs Use room temperature eggs.
- 2 ¼ cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Cadbury mini eggs, crushed Crush into uneven pieces.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is softened by leaving it at room temperature.
- Preheat your oven to 350°F (175°C).
Mixing Dough
- In a large mixing bowl, cream together the softened butter, white sugar, brown sugar, and vanilla extract until smooth and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Fold in the crushed Cadbury mini eggs gently.
Baking
- Drop spoonfuls of dough onto ungreased cookie sheets, leaving space between each.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week. You can freeze them for extended storage.