Easter Cadbury Mini Egg Cookies that take chocolate chip cookies to a whole new level! And use less butter in the process.
- 1 cup or 195 grams Brown Sugar
- 1/2 cup or 100 grams Granulated Sugar
- 1 stick or 1/2 cup or 115 grams Butter
- 1/2 cup or 115 grams Shortening
- 2 Eggs
- 2 tsp Vanilla
- 2 1/2 cups or 312 grams All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 10oz bag of Cadbury Mini Easter Eggs
- 8 – 10oz of Chocolate Chips of your choosing
- 1/2 cup White Candy melts (optional)
- Pastel sprinkles (optional)
- Splash of mild vegetable oil (optional)
- Preheat Oven to 350 Degrees F
- In large bowl cream sugars with butter and shortening. Add vanilla at this time. Cream until well combined.
- Add eggs one at a time mixing on medium speed until completely combined.
- Turn off mixer and add dry ingredients: flour, salt and baking soda. Mix on low until just combined. Do not over mix.
- Fold in Easter candy and chocolate chips. Be gentle as you do not want to break the eggs.
- Using a smallish cookie scoop, scoop dough onto a prepared cookie sheet lined with parchment paper. Bake cookies 12 – 15 minutes. They will be slightly underbaked.
- Allow cookies to cool on cookie sheet for about 10 minutes.
- For the optional drizzle decoration: If you want to add the chocolate drizzle to your cookies, drizzle the melted candy melts over top of the cooled cookies and add sprinkles. Let cookies set up another 15 or 20 minutes and chocolate will be set. Please watch the recipe video for complete instructions on how best to drizzle chocolate decorations.
I have a chocolate pot I’ve used for close to 20 years, and I love it. It’s an easy way to melt candy melts or chocolate chips without using a double boiler. I always add a splash of grapeseed or coconut oil to the melting chocolate to make it a little thinner and smoother. I also run mine on low as I find it’s a better temperature for melting chocolates. It takes a little longer, but the result is much better.
You can use all shortening for this cookie recipe, or you can use all butter. I split them to conserve my butter, but you can easily go with all shortening in this recipe.
Keywords: Mini Egg Cookies