Cadbury Mini Chocolate Eggs Cookies…my story/why!
Not gonna lie, every year when the bags of Cadbury mini chocolate eggs arrive in stores–I’m definitely buying a bag, wait make that several! It’s one time a year and I pace myself and am always happy to share! I used the cookie recipe my mom used to make, added a couple tweaks and a bunch of chocolatey eggs and this tasty, very seasonal treat, was born! To make a gluten free version, simply sub PRIMAL PALATE g/f FLOUR 1:1 – easy swap! If you need a tasty Paleo cookie, I’ve got you! My Cakey Chocolate Chip Cookies are amazing too, albeit the mini eggs are certainly NOT paleo. On a personal note, be sure to enjoy one warm right out of the oven, truly so delightful!
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In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.
Storing or Freezing!
These cookies will stay fresh at room temperature (optimally covered/airtight) for up to 3 days, or in the fridge for up to 5. They freeze beautifully — just place them on a cooling rack set inside a baking sheet in your freezer. Once they’re individually frozen, place them in a zipper bag and freeze for up to 2 months. When ready to enjoy, allow them to come to room temperature or warm them in the microwave for a few seconds until warmed to your preference and enjoy!
more COOKIES on the blog:
Cadbury Mini Chocolate Egg Cookies
Course: DessertDifficulty: Easy18
servings20
minutes15
minutesIngredients
½ cup Palm Oil Shortening, I use the organic Spectrum brand
½ cup Butter, Salted, room temperature, softened
1 cup Brown Sugar
½ cup Granulated White Sugar
1 whole Egg, room temperature
1 whole Egg Yolk, room temperature
2 tsp Pure Vanilla Extract
2½ cups All Purpose Flour, sub Primal Palate g/f flour 1:1 for gluten free
2 tsp Cornstarch, optional
1 tsp Baking Soda
½ tsp Vanilla Baking SALT – am.Niccoli, can sub standard salt
1 cup Candy-Coated Chocolate Mini Eggs
½ – 1 cup Dark Chocolate Chips
Directions
- Preheat your oven to 325° and prepare your baking sheet(s) by lining with parchment paper, set aside.
- In the base of your stand mixer, add the shortening, butter and sugars. Using your paddle attachment, mix on low speed to combine for about 30 seconds. Then adjust the speed to medium (4-5 speed on a KitchenAid) and mix for 4-5 minutes. You want this mixture to become very creamy and fluffy–almost frosting like.
- To that, add the egg, egg yolk and vanilla, mix again for an additional 2-3 minutes.
- Add flour, cornstarch, baking soda and salt, mixing until fully combined.Toss in the crushed mini eggs and chocolate chips, mix again just until those are combined well.
- You can go two different sizes here, but if you want 4” cookies, you’ll need ¼ cup of dough for each and should get 18 cookies. If you want a smaller cookie, go for 2 tablespoons for each cookie, giving you 36 cookies.
- You can get about 6 of the larger cookies on a standard baking sheet, up to 8 of the smaller ones.
- Bake for 14-16 mins for the larger cookies, 10-12 for the smaller ones for a soft baked cookie, if you like a crisper cookie you can add about 1-2 minutes more.
- Once you remove the cookies from the oven, you can add additional broken pieces of the mini eggs to the top of the cookie and the residual heat will make those pieces extra soft. An optional step but makes for a nice finish. Either way, Let them cool for about 3-4 minutes before moving to a cooling rack.
Notes
- I crush the cadbury eggs by putting them in a zipper bag then using my rolling pin to crush them. Usually one good pop on each one works great. I also like to keep a few chocolate eggs whole so I can add a few to the top of each dough ball before baking, so it’s obvious what’s inside of that cookie! The cornstarch here makes for a softer cookie, but it is optional.
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