Cadbury eggs, both the regular and the mini, are my favorite Easter candy. Hands. Down. My favorite cookie? Chocolate chip without the chocolate chips.
This recipe has a dough like a chocolate chip oatmeal cookie, but with a few additions to make it a fluffier cookie. And of course, instead of chocolate chips, this cookie has those yummy little Easter eggs.
It took me a couple tries to perfect this recipe. The first round spread out so much in the oven that I ended up with one sheet-pan-sized cookie. They still tasted great so I ate them, of course…and shared my “blog fail cookies” with friends to test the flavor. No need to waste a weird looking cookie! I tried again the next day and got the puffy cookies to work.
To make them, start with your butter and sugars and cream together until it starts to look light and fluffy. (Or it just looks well blended. That will work too!) Then add in your eggs and vanilla. Beat well.
In a separate bowl, combine the flour and other dry ingredients (minus the oats and candies). Then beat that into the butter/sugar mixture, about half of a cup at a time. When you add in flour gradually, it doesn’t fly all over the place when you turn your mixer on.
Once the flour has been incorporated, add your oats and Cadbury mini eggs to the bowl and fold them in. Then make balls about 2 inches in diameter, drop them on your cookie sheets, and flatten slightly with your palm. I got about 8 cookies per sheet on the first round and 6 per sheet on the second round.
The Recipe: Cadubury Mini Egg Easter Cookies
- ¾ c. butter, softened
- ¾ c. sugar
- ¾ c. brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 c. flour
- 2 c. oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 10 oz Cadbury mini eggs
- Cream butter, sugar, brown sugar and vanilla and beat until light and fluffy.
- Add eggs. Beat well.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually beat into creamed mixture.
- Stir in oats and Cadbury mini eggs.
- Form dough into approximately 2-inch balls and flatten slightly with the palm of your hand on the cookie sheet. Leave about 2 inches of space around each cookie.
- Bake at 375 degrees for 10 to 12 minutes or until edges are lightly browned.
Note: I tested the cookies at altitude. You may need to adjust slightly at sea level. I'd try increasing the butter slightly and/or decreasing the flour. If you try them and make adjustments, let me know what works in the comments!