Having purchased an almost 2 pound bag of Cadbury candy coated mini eggs I desperately needed a recipe or two in order to use them up. Otherwise, I would have consumed the bag myself in less than 48 hours! Cookies are for sharing but a giant bag of mini eggs is meant for snacking!
I came across this simple recipe (2017 Cuisine at Home magazine) and subbed in the candied eggs for peanut butter cups. No candied eggs or peanut butter cups in your pantry? Chopped up Kit Kat bars or M&M’s, or any chocolate/candy bar combination you love will work.
This cookie is brownie like and the batter is very soft and must be chilled for about 20 minutes prior to baking. Don’t let the chilling time put you off as these are what chocolate dreams are made of, soft, full of chocolate flavour and hits of Cadbury mini eggs.
Chocolate Mini Egg Cookies
Preheat oven to 350F. Parchment line 2 cookie sheets. Makes approx. 2 dozen 3-inch cookies.
1/2 cup butter
8 ounces semi-sweet chocolate
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 1/2 cups mini eggs (or chopped chocolate bars)
Melt butter and chocolate together and stir until smooth. Cool slightly.
In small bowl whisk together flour, baking powder and salt.
Beat eggs, brown sugar, sugar and vanilla on high speed until mixture is thick and lightens in colour, approximately 3 minutes.
Beat in the chocolate mixture on low speed until combined. Scrape down bottom and sides of bowl. Stir in flour mixture until combined and fold in mini eggs.
Chill dough for 20-30 minutes. Important!! This will stop cookies from spreading.
Scoop dough with a 1 1/2 tablespoon scoop and place 2 inches apart on prepared sheets to allow for spreading.
Bake approximately 12-14 minutes until edges are set and tops are shiny and cracked.