Cadburry Mini Egg Chocolate Cookies,

By stancec44

These cookies taste as dark as they look, with a brownie-like texture and richness. If you’re not a fan of Mini-Eggs, M&Ms and Reese’s Pieces offer a similar texture and pop of color. For a more natural approach, chunks of chopped white chocolate beautifully contrast the deep, dark dough.

Ingredients

• 4 1/2 ounces all purpose flour
• 2 1/4 ounces Dutch process cocoa
• 4 ounces unsalted butter
• 4 ounces light brown sugar
• 2 1/2 ounces white sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 large egg
• 1 10-ounce bag Cadbury Mini-Eggs, divided

Details

Adapted from bravetart.com

Preparation

Step 1

Preheat the oven to 350° and lightly grease two baking sheets.

Sift the flour and cocoa powder together on a large sheet of wax paper. With a hand or stand mixer, cream the butter, brown sugar, white sugar, salt, baking powder, baking soda, and vanilla for just a minute. None of that light and fluffy business.

Add the egg and mix until thoroughly incorporated, pausing to scrape down the bowl as needed. Sprinkle in the flour and cocoa and mix until combined, but don’t pitch the wax paper just yet. Add 3/4 of the Mini Eggs, 7 ounces if you want to be precise, and mix a few seconds more.

With a large cookie scoop (about 2 1/2 Tablespoons), drop roughly 16 scoops of dough onto the wax paper. Place 1 Mini Egg on each piece of dough, then roll into a smooth ball to partially cover the Mini Egg. If you’d rather not bake the cookies all at once, refrigerate the scooped dough in a zip-top bag until needed, up to a week (warm to room temperature before baking).

Arrange on a baking sheet and gently flatten the cookie with the bottom of a drinking glass, or leave ‘em alone for a batch of impressively thick and chunky cookies.

Top the cookies with the remaining Mini Eggs and bake until puffed and slightly firm around the edges. About 8 minutes for a fudgey texture, and 10 minutes for a chewy, chocolate chip cookie-like texture.

Cool directly on the baking sheet for a few minutes, then loosen the cookies with a metal spatula. Prepare to reenact a “Got Milk” commercial if you don’t have a tall glass on hand.

Store the cookies up to 3 days in an airtight container.