Description
Fabulous cookies made with crushed Cadbury chocolate eggs. Soft and chewy in the middle with crispy edges. The perfect Easter cookies!
Ingredients
Scale
- 1 cup (200 g) crushed cadbury mini eggs
- 1 cup (240 g) mini chocolate chips
- 1 cup (222 g) salted butter
- 1 cup (246 g) brown sugar
- 1/2 cup (115 g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 cup (304 g) all-purpose flour
- 1/2 cup (50 g) rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Set your oven to 350° F (180°C) to preheat.
- Have the crushed cadbury mini eggs and mini chocolate chips measured and ready.
- Using a stand mixer, cream together the butter and sugars until smooth, and light colored. It should be fluffy looking and will take a few minutes.
- At this point scrape the sides of the bowl and then mix in the egg and then the vanilla.
- Once completely combined, add the flour, rolled oats, baking soda and salt.
- Start mixing slowly, once the flour mixture is about half way incorporated into the dough, add the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together.
- Stop the mixer as soon as the flour is completely incorporated. Do NOT over mix.
- Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
- Repeat this with all of the cookie dough.
- Bake at 350°F (180°C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown. (*if making a smaller standard cookie size only bake for 10 minutes)
- Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
- Allow the cookies to cool on the pan for 20 minutes.*
- Serve warm.
Notes
The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.