Updated: Apr 16
The perfect Easter treat!
Happy Friday, fellow mini egg addicts.
“Hi, my name is Monika and I’ve eaten an entire bag of mini eggs in one sitting” … now I know I’m not alone there.
If there is one recipe you need to try this Easter weekend, it’s these Cadbury Mini Egg Cookies. No word of a lie, these cookies are AMAZING. And if you cook them just right – they are the perfect mix of crispy on the edges and chewy and soft in the center. The texture of these Mini Egg cookies is perfect – plus there so pretty with the little pops of colours from the mini eggs.
This quick and easy recipe will fulfill all your holiday cravings… however, I must warn you they are completely addictive – you really can’t have just one… as I sit here and eat two for breakfast, oops.
2 ¼ c. flour
¾ c. packed brown sugar
¾ c. sugar
1 c. unsalted softened butter
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 ½ c. Cadbury Mini Eggs
Preheat oven to 375 and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, combine the butter, brown sugar, sugar and vanilla.
Beat ingredients in the large mixing bowl until creamy.
Add the eggs to the large bowl and continue to beat until well combined.
Add the dry ingredients and continue to beat until the dough is mixed.
Gently stir in the crushed Cadbury Mini Eggs.
Using a small spoon, portion out the dough onto the parchment-lined baking sheet.
Bake for 10-12 minutes or until edges become golden brown. Remove from the oven to cool & serve.
If you are using salted butter, only add ½ tsp of salt
A quick way to crush up the Mini Eggs is to place them in a large zip-lock bag and break them with a soon.
If you have more time you can cut each egg in half with a knife.
If you don’t have parchment paper at home, you can lightly spray your baking sheet with Pam.
Just a little something I put together and dopped off to my friend's.
Happy Easter & Happy Baking
The Blonde Traveler