Wednesday, 9 April 2014

Easter Egg Cookies

These cookies are a must make for the Easter Season. They are soft with a chewy centre. If you have left over mini eggs this recipe is perfect to use them up.


¾ cup unsalted butter, soften
1 cup granulated sugar
½ cup dark brown sugar
1 tablespoon vanilla extract
1 egg and 1 egg yolk
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 1/2 cups mini Cadbury eggs


- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Crush Cadbury eggs with a meat tenderizer or hammer. Place in a plastic ziplock bag and using the hammer/meat mallet crush eggs.
- In the bowl of a stand mixer, combine butter and sugars until smooth.
- Add vanilla and eggs, mixing until smooth.
- On low speed, add dry ingredients to the batter. Increase speed slightly and mix until fully combined.
- Add Cadbury eggs on the lowest speed and mix just until incorporated. Do not over mix, to avoid crushing.
- Chill dough in fridge for about 15 minutes.
- Scoop onto baking sheets and bake for 8-10 minutes until edges are golden brown and centers look slightly underdone.
- Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Link to Recipe:Easter Egg Cookies
This is the secret ingredient.

Butter should be room temperature

Combine butter and sugar until smooth

Add egg and vanilla and combine until nice and fluffy

Add dry ingredient and combine

Place cadbury eggs in a ziplock bag 

Crush into smaller pieces and add to the cookie dough

Incorporate the eggs into the dough

Line cookie sheets with parchment paper

Using a small scoop or Tablespoon drop dough onto cookie sheet and bake 8 to 10 minutes

Remove from oven and cool. Enjoy!!

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