Cadbury Egg Cookies

A soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings large cookies

Calories 299kcal

Author Katie Cooksey

Ingredients

1/2 cup softened butter I use salted butter
1/2 cup shortening
1 cup brown sugar packed
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
2 eggs
2 3/4 cups flour whisked, measured and leveled (see notes)
1 tsp salt
1 tsp baking soda
1 cup mini cadbury eggs chopped, plus extra for garnish

Instructions

Preheat oven to 350° F. Line two to three baking sheets with parchment paper and set aside.
Cream butter, shortening, brown sugar and granulated sugar together to cream. Add in vanilla extract and eggs and mix again until lighter in color and fluffy. Scrape the sides and bottom of the bowl and mix again to ensure an evenly mixed batter.
Add in your measured flour (see notes below), salt and baking soda. Stir until just combined. Scrape the sides and bottom of the mixer to ensure the batter is evenly mixed. Add in the chopped mini cadbury eggs and stir in by hand.
Using a 3 tablespoon cookie scoop, portion out cookies onto your baking sheets. Top with more cadbury eggs, if desired.
Bake cookies 8-10 minutes. Cool 2-3 minutes on the hot baking sheet before transferring to cooling rack.

Notes

To get Flat Cookies, reduce the flour used to 2 1/2 cups.

If you notice your cookies are too flat and you'd like them to hold their shape a little more, like in the pictures in this post, stir in a little extra flour by hand

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze baked cookies for up to 2 months. Let them thaw at room temperature before serving.

You can also freeze portioned cookie dough. Scoop dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1 to 2 extra minutes to the bake time.

Nutrition