Mini Cadbury Egg Cookies
Recipe - Sun Ray Liquor
Mini Cadbury Egg Cookies
Prep Time45 Minutes
Servings60
Cook Time9 Minutes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chopped Mini Cadbury Eggs, Milk Chocolate
2 cups whole Mini Cadbury Eggs, Milk Chocolate for decorating
2 oz chopped Hershey's Mildly Sweet Chocolate, Special Dark chocolate bar
Directions
- Preheat oven to 375° F.
- Chop 2 cups of Mini Cadbury Eggs. Separately, chop 2 oz Hershey’s Mildly Sweet Chocolate, Special Dark chocolate bar into ½ inch sized shards.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in crushed Mini Cadbury Eggs and chopped chocolate bar. Drop by rounded tablespoon onto ungreased baking sheets.
- Press 1 whole Mini Cadbury Egg into the top of each cookie dough ball.
- Chill baking sheets in refrigerator for at least 30 minutes or up to 4 hours.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
45 minutes
Prep Time
9 minutes
Cook Time
60
Servings
Shop Ingredients
Makes 60 servings
Directions
- Preheat oven to 375° F.
- Chop 2 cups of Mini Cadbury Eggs. Separately, chop 2 oz Hershey’s Mildly Sweet Chocolate, Special Dark chocolate bar into ½ inch sized shards.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in crushed Mini Cadbury Eggs and chopped chocolate bar. Drop by rounded tablespoon onto ungreased baking sheets.
- Press 1 whole Mini Cadbury Egg into the top of each cookie dough ball.
- Chill baking sheets in refrigerator for at least 30 minutes or up to 4 hours.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.