Mini Cadbury Egg Cookies
The Best Cookie Recipe with Mini Cadbury Eggs
Spring is right around the corner and these mini Cadbury Egg Cookies are the perfect sweet treat to make for Easter. These cookies are soft and chewy and the perfect way to celebrate the warm weather.
Ingredients for Mini Cadbury Egg Cookies
- 2 sticks unsalted butter (1 cup) softened
- ½ cup white granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup Mini Cadbury Egg Cookies (chopped)
- 1 cup chocolate chips (milk chocolate or semi sweet)
- Stand mixer
- Baking sheets
- Parchment paper/silicone mats
- Cookie scoop
- Medium bowl
- Large mixing bowl
- Cutting board
Time to Complete
Prep time: 20 minutes
Baking time – 10 minutes or until golden brown
Total time: 30 – 40 minutes
Servings: 24 cookies depending on size of cookie scoop
Mini Cadbury Egg Cookies
Step 1: Preheat the oven to 350.
Step 2: In a medium-sized bowl, combine the dry ingredients (the flour, baking soda, baking powder, kosher salt, AND the light brown sugar) together thoroughly with a whisk and set aside.
Step 3: In a large mixing bowl, add in the softened unsalted butter and the white granulated sugar, turn the mixer on low, and using the paddle attachment, cream the two ingredients together until they are light and fluffy. Turn the mixer off, then using a spatula, scrap the sides of the bowl down.
Step 4: Next, add in one of the eggs and beat it into the mixture. Then, add in the next egg and make sure it is thoroughly incorporated. Next add in the vanilla. Turn the mixer off and scrape down the sides of the bowl.
Step 5: Turn your mixer off. Then slowly add in your dry ingredients and then turn the mixer back on low and just mix the ingredients until everything is combined. Do not overmix.
Step 6: Chop up your Cadbury eggs.
Step 7: Pour in the Cadbury eggs and the chocolate chips and fold into the batter with the spatula. Do not use your mixer.
Step 8: Prepare your baking sheets with either parchment paper or silicone baking mats.
Step 9: Using a cookie scoop, scoop out the cookie dough and place the dough, spaced 1.5 – 2 inches apart on your cookie sheet. Place the cookie sheet into the oven.
Step 10: Bake for 10 – 12 minutes. The cookies are done when they are starting to just turn brown around the bottom of the cookie.
Step 11: When they are done, remove them from the oven. Let them set for a few minutes on the cookie sheet then remove them to the wire rack to finish cooling.
Additional Tips for Success
To get the proper measurement for the flour, use the scoop with a spoon and level with a knife method.
Keep the dough chilled between batches of cookies.
Make sure that both your baking powder and baking soda are fresh. If they are expired, you may not get the correct results.
They will keep for up a week (even though they won’t last that long) in an air-tight container.
You can use Easter M&Ms if you prefer.
You can also add nuts to the dough if your family wants extra crunch.
Top the cookies with whole Mini Eggs once you remove them from the oven.
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
Read each recipe that you plan to use and pay close attention to certain clues. For example, if an ingredient requires a cold kitchen, you’ll want to start that first. If something takes an hour to bake like banana bread, you can use that hour to mix other batter, dough, crust, filling and so forth that you can store in the refrigerator until you’re ready to bake them.
Organize the kitchen in stations. You will want a station for each type of baked good that you want to create. It’s a lot easier to lay out four pie crusts in pie tins, ready for fillings, than to do one at a time. As much as you can do for one type of thing in one run, do so. A bread making station is also essential. It needs to be a place you can freely flour the counter space, and easily clean up.
Be careful about combining batches in one recipe. If you have a cookie recipe that uses measures instead of weights, it’s better not to do them in more than one batch at a time, but you don’t need to clean the bowl between each batch that you make. Make the lightest type of batch first; for example, make sugar cookie dough before you make chocolate chip cookies, before you make peanut butter cookies. Consider the flavor, the ingredients, and everything before making the batches so that you can wash as little as possible.
The important thing about all day batch cooking is that you can choose to make only one type of baked good or you can make a number of different baked goods depending on how many people you need to feed.
Don’t try to stuff your oven too full. At most, you’ll want to cook two pies, four loaves of bread, and one large sheet of cookies at a time in one oven. Putting too many things in one oven can drastically change the temperature settings. Also, putting a dry item with a moist item in the oven at the same time can change the temperature needs. Read directions, plan ahead, and you’ll be fine.