Description
This Cadbury Egg Cookies recipe takes two snack bags and gives us a dozen cookies which you can easily share with loved ones or hoard for yourself.
Ingredients
130 grams / 4.58 ounces butter, chilled and cubed
135 grams / 2/3 cup brown sugar
60 grams / 1/3 cup superfine/caster sugar
1 large egg, room temperature
1 teaspoon vanilla extract
267 grams / 1 2/3 cups plain flour
6 grams / 1 1/2 teaspoons baking powder
2 grams / 1/3 teaspoon baking soda
1/4 teaspoon sea or kosher salt
160 grams / 2 bags Cadbury mini eggs, some broken
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add 2/3’s of the mini eggs to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Remove from the freezer and allow to sit at room temperature for 5 minutes on your baking tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool, setting onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 292 calories per cookie
Keywords: spring, mini egg baking, easter baking