Cadbury Egg Chocolate Cookies
Soft and chewy chocolate cookies filled with crunchy Mini Cadbury Eggs.
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Main Ingredients Needed for Cadbury Egg Chocolate Cookies
- shortening (like Crisco)
- butter
- sugar
- brown sugar
- flour
- cocoa powder
- Mini Cadbury Eggs
Recipe Tips & Notes
- I packed my flour against the side of the container when I measured it, which resulted in the thick cookies pictured here. You can also use the “scoop and sweep” method, which will give you thinner, more even cookies.
- I know somebody will want to know if you can substitute the shortening with real butter– the answer is that I don’t know. I haven’t ever deviated from this recipe. But if I had to take a guess, I’d say you’re probably just fine to sub in butter.
- I pressed a few whole eggs on top of each cookie before baking, just for looks. You can take it or leave it 🙂
Cadbury Egg Chocolate Cookies
Yield: approximately 2 dozen
Author: Ashton
prep time: 15 Mcook time: 9 Mtotal time: 24 M
Soft and chewy chocolate cookies filled with crunchy Mini Cadbury Eggs.
ingredients:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 6 tablespoons cocoa powder
- 2 1/2 cups flour (see measurement notes in post)
- 10 oz bag Cadbury Mini Eggs, crushed
instructions:
- Preheat the oven to 350ºF.
- 1. Using an electric mixer, beat together the butter and shortening until smooth. Add the sugar and brown sugar, and mix until creamy.
- 2. Mix in the eggs, one at a time.
- 3. Mix in the vanilla, baking powder, baking soda, salt, and cocoa powder.
- 4. Mix in the flour until dough is uniformly brown. Fold in the crushed candy eggs.
- 5. Scoop dough (I used a 1-1/2 tablespoon scoop) onto ungreased cookie sheets and bake for 9 minutes. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack.
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Last Updated:
April 10, 2019
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