Easter Cookies with Cadbury Mini Eggs

I am totally and completely against putting candy in baked goods. Peppermint patties or Andes mints in brownies? Spare me. Hershey’s peanut butter cups in cookies? Boring.

But.

You guys.

Cadbury mini-eggs are just so good. And look at how pretty they are!

These were the impetus for my baking workshop in March. Alison and I had been talking about how much we loved these candies, and we realized they might work really nicely in a chocolate chip cookie recipe.

We were right.

For this cookie, I pulled inspiration from several of my favorite chocolate chip cookie recipes. Dark brown sugar provides a depth of sweetness to these cookies. Salt adds a little kick.

The batter consistency ends up in between the crispier toffee cookies and the cakey chocolate chip cherry. They are sweeter than our typical chocolate chip cookies–a perfect confection for Easter! (Or any Sunday, if you are not into the resurrection/bunny thing).

Batter with the mini-eggs.

The final product. Here’s how you get there…

Ingredients

2 1/2 cups all-purpose flour (unbleached)
1 teaspoon coarse kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 1/4 unsalted butter, softened
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla
about 1.5 packages Cadbury min-eggs, chopped*

Instructions

  1. Pre-heat oven to 375 degrees and line baking sheets with parchment paper.
  2. Sift together flour, salt, baking soda, and baking powder. Set aside.
  3. Beat butter and sugars at medium-high speed, until just mixed.
  4. Add eggs one at a time, beating after each, until just incorporated. Beat in vanilla.
  5. At low speed, mix dry ingredients in 3 batches.
  6. Mix in Cadbury min-eggs.
  7. Drop about 1 tablespoon mounds of dough onto prepared baking sheet, at least 2 inches apart.
  8. Bake 10 minutes. Remove from oven and rest, then transfer to a wire rack to cool.

*We used 1 package, minus the white eggs (not as pretty, so we ate them), but had dough left over (we added the dough to the eggs so as not to under-fill the cookies). You could use all of one package with a little less filling, or 1.5 minus the white ones if you like to snack on mini eggs like we do.

A warning: Be careful chopping the mini-eggs. They are tough little suckers. Don’t let this happen to you:

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