Irresistible Chocolate Cadbury Egg Cookies
Delightful cookies combining the chewy texture of chocolate chip cookies with the rich, creamy goodness of Cadbury eggs, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (at room temperature)
- 2 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-ins
- 1 ½ cups Cadbury chocolate mini eggs (chopped)
- Flaky salt (for topping)
Instructions
Preparation
- Start by gathering all your ingredients. Bring your butter, egg, and any other refrigerated items to room temperature.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until well combined.
Mixing
- Using a stand mixer, cream the softened unsalted butter and granulated sugar together on medium speed for about 2 minutes until light and fluffy.
- Add in the egg and vanilla extract to the butter mixture and continue to beat until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the chopped Cadbury mini eggs.
Chilling & Baking
- Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) as your dough chills.
- Scoop dough onto a lined cookie sheet, spacing them 3 inches apart.
- Bake for 10-12 minutes, or until set in the center.
- Allow to cool on a wire rack and sprinkle with flaky salt if desired.
Notes
For added flavor, consider adding espresso powder, and customize with nuts or other chocolates. Store in an airtight container for freshness.