A chocolate cookie filled with Cadbury Mini Eggs?
Terry’s name is written all over these. And, as expected, they have been a big hit with him and my kids. When Terry came over yesterday, the cooling cookies began mysteriously disappearing from the baking sheet. The cookies are soft and chocolatey with a little bit of crunch from the candy pieces.
Cadbury Mini Egg Cookies
- 1/2 cup butter flavor Crisco
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 and 1/2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 and 1/2 cup flour
- 6 Tablespoons unsweetened cocoa powder
- 1 (10 ounce) bag Cadbury Mini Eggs, chopped
- Preheat oven to 350 degrees. Chop the candy by placing it in a zip top bag and banging with a rolling pin or hammer. (I do not crush the candy, just coarsely chop with some big pieces remaining. You might leave a few whole or only chopped in two for use in step 6.)
- In a large bowl, cream together the butter, Crisco, brown sugar and white sugar. Add in eggs one at a time, stirring between each. Add the vanilla and combine thoroughly.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- Add the flour mixture to the butter mixture and combine completely. Add chopped candies, reserving 1/4 cup or so for topping the cookies.
- Use a cookie scoop or your hands to make balls of dough to place on a cookie sheet. Bake for 8-10 minutes until the dough has spread and set.
- Remove cookies from oven and, if desired, place pieces of the reserved candy on the cookie tops to make them more attractive. (Oftentimes, the candy pieces are hidden within the cookie. If you want them to look more full of candy, hand place some pieces on the tops.) Let cool.
- Keep in an airtight container at room temperature.
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