Ingredients
- 1/2 cup Crisco Shortening (butter flavor)
- 1/2 cup Unsalted Butter, softened
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 eggs, beaten
- 1 1/2 teaspoons Vanilla
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/2 cups Flour
- 6 Tablespoons Cocoa Powder
- 1 bag Cadbury miniature eggs (10 oz bag)
Preparation
Step 1
Preheat oven to 350 degrees
Pour Cadbury eggs into a gallon size zip lock bag and with a mallet or rolling pin, crush the eggs. You can put them in whole which is still yummy and how my husband prefers them but the I like to get a little piece of the Cadbury chocolate in every bite!
In a mixing bowl, cream the butter and both sugars until they are light and fluffy.
Add the beaten eggs and the vanilla.
In a separate bowl, mix dry ingredients and slowly add them to the wet ingredients.
Add the Cadbury eggs and beat just a couple of times.
Drop 2" size balls onto an ungreased (or parchment paper lined) cookie sheet and bake for 8 minutes.
Do NOT overbake these cookies, they are meant to be soft and slightly doughy, kind of like a brownie!