Cadbury Egg Cookies
Servings 26 cookies
Thick, chocolaty, and irresistibly soft in the center with a lightly crisp outside, this Cadbury Mini Egg Chocolate Chip Cookie recipe delivers on every level! Trust me, you won't be able to resist this 5-star recipe that's guaranteed to satisfy your sweet tooth!
Ingredients
- 1¾ cups cake flour 230g
- 2 cups all-purpose flour 275g
- 2 tablespoons malted milk powder 20g
- 1 tablespoon corn starch 8g
- 1½ teaspoons salt 5g
- ½ teaspoons baking soda
- 1¼ cups cold unsalted butter 280g, 20 tablespoons
- 1⅓ cups light brown sugar 285g, packed
- ½ cup granulated sugar 115g
- 2 large eggs
- 3 additional large egg yolks
- 1½ teaspoons vanilla extract
- 2 cups Cadbury Mini Eggs roughly chopped
- 8 ounces bittersweet baking chocolate 250g, chopped
- 1½ cups dark chocolate chips I use Guittard brand
Instructions
- In a medium bowl, whisk together the 1¾ cups cake flour, 2 cups all-purpose flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, 1½ teaspoons salt, and ½ teaspoons baking soda. Set aside.1¾ cups cake flour, 2 cups all-purpose flour, 1½ teaspoons salt, 1 tablespoon corn starch, ½ teaspoons baking soda
- In a stand mixer fitted with a paddle attachment, cream together the 1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, and ½ cup granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
- Once combined, add in the 2 large eggs, one at a time, followed by the 3 additional large egg yolks. Then, mix in the 1½ teaspoons vanilla extract.2 large eggs, 3 additional large egg yolks, 1½ teaspoons vanilla extract
- Once smooth, mix in the dry ingredients a little at a time until smooth.
- Chop the 2 cups Cadbury Mini Eggs up using a sharp chef knife and cutting board.
- Add in the chopped eggs, 8 ounces bittersweet baking chocolate, and 1½ cups dark chocolate chips. Mix just until combined.2 cups Cadbury Mini Eggs, 8 ounces bittersweet baking chocolate, 1½ cups dark chocolate chips
- Portion the dough into 3-ounce balls (I use a #16 cookie scoop) and place on a parchment-lined baking sheet (they can be right next to each other while they chill). Gently press the tips of your fingers around the top of the cookie to create a bubbled look.
- Press additional chopped candy eggs and chocolate chips into the tops of the cookies.
- Freeze the balls of dough for 1 hour.
- Portion the chilled cookie dough balls out into a chilled parchment-lined baking pan so they are 3 inches apart. (I can bake 10 per 12x17-inch baking pan).
- Preheat the oven to 425°F (NOT A TYPO).
- Bake for 9 to 12 minutes. The edges will look a bit dark, and the top "bubbles" will start to brown.
- Allow them to sit on the pan for a few minutes before transferring them to a wire rack to cool.
Notes
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- If using salted butter, reduce the added salt to 3/4 teaspoon.
- Do not use room temperature or melted butter in these cookies - cold butter only.
- We like to use a mix of chocolates to add complexity. Try using a blend of chopped semi-sweet and bittersweet chocolate along with some dark chocolate chocolate chips. You can use all chocolate chips or all chopped chocolate if desired.
- We found that for the best results, the cookie sheets should be chilled for 15 minutes with the dough. So if you portion out four cookies on a baking sheet and chill for 15 minutes, then pop them in the oven, you can prep the other cookies while the first batch chills, and then they should be ready to go in the fridge when the first batch goes in the oven then they go in the oven when the first batch comes out. This recipe makes 12 cookies, so you’re looking at three batches/cookie sheets in total.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale (affiliate link).
- I highly recommend using a stand mixer for this chocolate chip walnut cookie recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment (affiliate link) is the best way to get the job done.
- How To Freeze Dough: Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge, so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies: Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 781kcal | Carbohydrates: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 386mg | Potassium: 471mg | Fiber: 6g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 6mg
Find it online: www.sugarandsoul.co/cadbury-mini-egg-cookies/