FARGO 鈥� If you scroll through Instagram or TikTok these days, you are bound to come across various versions of Cadbury Mini Egg Cookies. These cookies make a big splash every spring, and for good reason. Packed with chocolate and adorned in pastel spring colors, they attract attention with their beautiful appearance, while their rich deliciousness keeps you coming back for more.
Before creating my own version, I tested three recipes and found my favorite on a food blog called "Cooking with Karli." Karli's cookies looked incredible, which inspired me to try them. After baking, I knew this recipe was the winner because they tasted even better than they looked. These cookies were packed with amazing flavor and texture.
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This recipe features a generous amount of Cadbury Mini Egg milk chocolate candies, which have a wonderfully crisp candy coating that holds up well during baking. The recipe also includes a mix of white and brown sugars for a richer flavor, along with old-fashioned rolled oats to enhance the cookie's chewy texture.
I made a few adjustments to Karli's recipe to achieve my desired cookie. I swapped half of the mini chocolate chips with white chocolate chips to balance the intensity of the chocolate and add a creamy flavor. I also increased the amount of vanilla extract to enhance the white chocolate and added a tablespoon of maple syrup to deepen the cookie's flavor.
My only disappointment with my initial test run of Karli's recipe was that the cookies did not look as beautiful as her photos. They spread significantly while baking and came out flat, lacking the charming, candy-studded texture that attracted me to her recipe. Fortunately, Karli included a technique in her recipe to address the spreading and flatness, and I devised a solution for the latter issue.
Following Karli's directions, as soon as the cookies came out of the oven, I used the back of a spoon to push the edges of each cookie toward the center. This clever trick helped shape the cookies, resulting in wonderfully thick and tender centers, while the edges remained crisp. To recreate the colorful, pebbled texture, I pressed several candies onto the top of each cookie ball before they went into the oven. The result was exactly as I'd hoped, so I increased the overall amount of candies for my recipe.
My husband, Tony, is enchanted by these cookies and has convinced me to add them to my . You can either bake them at home or let me bake them for you this spring. To place an order, please visit my website at , where you will also find a collection of Easter menus and other great springtime recipes.
These Deluxe Cadbury Mini Egg Cookies are thick and chewy, and packed with chocolate in every bite. They are a fantastic recipe to make with kids of all ages and are the perfect cookies to enjoy this spring.
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Deluxe Cadbury Mini Egg Cookies
Makes 22 to 24 (3陆- to 4-inch) cookies
Ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 戮 teaspoon kosher or sea salt
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup light brown sugar, packed
- 陆 cup granulated sugar
- 1 egg, room temperature
- 1 tablespoon maple syrup
- 2 teaspoons pure vanilla extract
- 陆 cup old-fashioned rolled oats
- 1陆 cups Cadbury mini eggs, crushed, divided
- 陆 cup white chocolate chips
- 陆 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium add the flour, baking powder and salt. Whisk until combined and set aside.
In a large bowl, use a stand mixer with the paddle attachment or a handheld mixer to beat the butter on medium speed for 1 minute until smooth and creamy. Add the white and brown sugars and cream together on medium speed for 2 minutes until pale and fluffy. Scrape the sides and bottom of the bowl.
Add the egg, maple syrup and vanilla and beat on medium speed until fully incorporated, about 30 seconds.
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Add the flour mixture and mix on low for about 10 seconds, just until the dough begins to form. Add 1 cup of the crushed Cadbury eggs and all chocolate chips (save the remaining crushed eggs to decorate the tops of the cookies). Mix on low until the dough begins to pull away from the sides of the bowl, for about 20 to 30 seconds.
Use a 录 cup measuring cup to portion out the dough for each cookie. Gently form each portion into mounded balls, being careful not to pack the balls tightly. Place 6 cookie balls onto the prepared baking sheet, spacing them evenly apart to allow room to spread while baking. Press 4 to 5 pieces of the remaining crushed Cadbury eggs into the top of each cookie. Repeat the process until all the dough is used, working one sheet at a time to prevent the dough from drying out.
Bake one sheet at a time until the cookies have spread and the edges are light golden brown, but the center of the cookies are still soft, about 12 to 14 minutes. Remove the sheet from the oven and use the back of a spoon or an offset spatula to push the edges of each cookie toward the center, shaping them into thick circles.
Let the cookies cool on the baking sheet for 20 minutes, then serve immediately or transfer the cookies to a wire rack to cool completely before storing.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. The cookies can also be frozen raw after forming them into balls. They can be baked straight from the freezer; just add another minute or two to the baking time.
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