When it comes to Easter cookies, packed with egg-shaped chocolate candy, I can promise you that these are by far “The Best” you will ever eat. They’re super-soft, moist, tender, and have just the right chocolate to cookie ratio. They’ll definitely make you wish Cadbury Mini Eggs were accessible all year round.
Easter arrived way too dang early this year for my liking. So early, in fact, that I didn’t get to do any holiday baking until the day before. I’m not gonna lie, there was a huge part of me that wanted to just throw my hands up and say, “Oh well, it’s too late now.” However, if I had given into that thought, I never would have stumbled upon this amazing cookie recipe. That, and I would have had a bag of egg-shaped chocolate candy hanging around at Halloween once again. One of these years I’ll learn to buy just the right amount of holiday candy, but until that day comes, I’ll just keep baking more cookies. And if I’m really lucky, hopefully, each batch will be as delicious as these candy egg-filled cookies.
Ingredients:
- 2 Tablespoons Vanilla
- 1 1/2 Teaspoons Espresso Powder
- 3/4 Cup Unsalted Butter, Softened
- 3/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Granulated Sugar
- 1 Egg
- 2 Cups All-Purpose Flour
- 2 Teaspoons Corn Starch
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 1 (10-oz.) Bag Cadbury Mini Eggs
Directions:
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the vanilla and espresso powder; set aside.
- In a large mixing bowl, cream the butter and sugars together on medium speed for 3 minutes.
- Add the egg; mix for 1 minute.
- Add the vanilla and espresso powder mixture; mix for 1 minute.
- In a medium bowl, sift together the flour, corn starch, baking soda, and salt.
- Slowly add the flour mixture to the butter and sugar mixture; mix on slow speed just until incorporated.
- Fold the mini eggs into the cookie dough.
- Using a cookie scoop, scoop 12 cookies out onto a Silpat or parchment paper-lined baking sheet. Bake for 10 minutes. After you remove the cookies from the oven, gently use your fingers to press little indentations down into the top of each cookie. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely. Repeat with the remaining cookie dough.
Suggestions:
- Make sure to use pure vanilla in this recipe and not imitation. It makes a huge difference in flavor.
- I held back a handful of mini eggs to garnish the top of each cookie before baking. When scooping the cookies out, try to make sure that each cookie gets two to three mini eggs in it.
- Gently pressing indentations into the tops of the cookies after you remove them from the oven, helps to give them a bumpy and more desirable appearance.
- As soon as the cookies have cooled, place them in an airtight container.
- This recipe will yield approximately 24 cookies. The number of cookies you end up with will depend on how large you make each cookie.
Improvements:
- Add chopped pecans or walnuts to the cookie dough.
- Replace the Cadbury Mini Eggs with your favorite miniature egg-shaped Easter candy.
- CLICK HERE to find more great cookie recipes.
Ingredients:
- 2 Tablespoons Vanilla
- 1 1/2 Teaspoons Espresso Powder
- 3/4 Cup Unsalted Butter, Softened
- 3/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Granulated Sugar
- 1 Egg
- 2 Cups All-Purpose Flour
- 2 Teaspoons Corn Starch
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 1 (10-oz.) Bag Cadbury Mini Eggs
Directions:
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the vanilla and espresso powder; set aside.
- In a large mixing bowl, cream the butter and sugars together on medium speed for 3 minutes.
- Add the egg; mix for 1 minute.
- Add the vanilla and espresso powder mixture; mix for 1 minute.
- In a medium bowl, sift together the flour, corn starch, baking soda, and salt.
- Slowly add the flour mixture to the butter and sugar mixture; mix on slow speed just until incorporated.
- Fold the mini eggs into the cookie dough.
- Using a cookie scoop, scoop 12 cookies out onto a Silpat or parchment paper-lined baking sheet. Bake for 10 minutes. After you remove the cookies from the oven, gently use your fingers to press little indentations down into the top of each cookie. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely. Repeat with the remaining cookie dough.
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