Cadbury Mini Eggs Cookie
Craving something sweet and fun? These Cadbury Mini Eggs Cookies are the ultimate treat! With a delightful chewy texture and festive bursts of chocolate, they’re perfect for any occasion. Indulge in this easy weeknight dessert that will make everyone smile!
Equipment
- Skillet
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 cup Unsalted butter
- 1/2 cup Dark brown sugar
- 1/2 cup White granulated sugar
- 1 large Egg
- 1 1/2 teaspoons Pure vanilla extract
- 1 10-ounce bag Cadbury Mini Eggs roughly chopped
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). This is a crucial step as it allows your cookies to bake evenly. While the oven heats up, grab a 10-inch cast iron skillet and spray it with cooking spray to prevent sticking.
- In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. This mixture will help ensure even distribution of the leavening agent throughout your dough.
- In a large bowl, add 1 cup of unsalted butter, 1/2 cup of dark brown sugar, and 1/2 cup of white granulated sugar. Using a mixer, cream the butter and sugars together until the mixture is light and fluffy, which should take about 3 minutes. This step is key to achieving a light texture in your cookies.
- Next, add in 1 large egg and 1 1/2 teaspoons of pure vanilla extract. Mix until they are thoroughly combined. You should see a smooth, creamy texture.
- Gradually add the flour mixture to the wet ingredients in two batches. Stir gently until just combined, ensuring that you avoid overmixing, which could lead to tougher cookies. You want to see flecks of flour without any visible dry spots.
- Now, fold in the chopped Cadbury Mini Eggs gently until they're evenly distributed throughout the dough. The vibrant colors should be a delight to see!
- Pour the cookie dough into your prepared skillet, flattening it into an even layer. This will help the cookie bake evenly and achieve that delicious golden brown color.
- Transfer the skillet to the oven and bake for 20 to 22 minutes. Keep an eye on it; you want the edges to turn golden brown while the center remains soft to the touch. Don't worry if it looks a little underbaked; it will set as it cools.
- Once baked, remove the skillet from the oven and allow the cookie to cool completely in the skillet. Patience is key here! You can cut it into slices once it's cool. If you can’t wait, it will just be super soft and crumbly, but that’s not the worst thing!
- Serve these delicious cookie slices on a plate with glasses of cold milk or enjoy them as a delightful snack any time of the day.
Notes
- Tip 1: Keep leftover cookies in an airtight container at room temperature for up to 5 days for the best freshness.
- Tip 2: You can freeze the cookie dough before baking. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer to a zip-top bag and store for up to 3 months.
- Tip 3: These cookies pair wonderfully with a glass of cold milk or can be enjoyed with a scoop of vanilla ice cream for an extra indulgent treat.
- Tip 4: Experiment with different types of candy or chocolate chips for a unique twist each time you make this recipe.
- Tip 5: Perfect for Easter gatherings, birthday parties, or just a fun weekend baking session with the kids!