Cadbury Egg Cookies
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.
Servings 12 medium cookies
Calories 292kcal
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 267 grams / 1 ⅔ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
- 2 grams / ⅓ teaspoon baking soda
- ¼ 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 egg 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 ⅔’s of the mini eggs to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few remaining eggs 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
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and give our edges that crispy texture. These make a great combination, though you could completely replace with brown sugar.
- Why freezing the cookie dough makes better cookies: It’s not essential to freeze your cookie dough; but freezing does a couple of things which just improves the baked cookies. Freezing helps chill them swiftly whilst resulting in a better overall flavor with a soft interior and lightly crispy exterior.
- Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
Nutrition
Calories: 292kcal