Thursday, February 26, 2015

Cadbury Mini Egg Cookies

Just when I felt like I was on a roll it happened, they put those dang Cadbury mini eggs on the shelves.  Easter candy is my weakness, it has been that way since I was a child.  I am not sure what is it about those Cadbury eggs, but I can't resist them.  I am not biased either, I love the cream filled eggs almost just as much!! 

So, since Target made me do it, I bought a bag of the mini Cadbury eggs.  I had all intentions of just having a few a day:)  Not so long after my purchase I got on Pinterest and typed in 'Easter treats' know, I was feeling all Martha Stewart and wanted to have a few things saved to make with the kids over spring break.  Well, that's when it happened, that's when I saw the title 'Cadbury Mini Egg Cookies'.   Words can not describe how happy hungry this made me.  I quickly read through the recipe and realized I had all the ingredients on hand!  I wanted to get started right away, but there was no way I was messing these cookies up.  So, I took my butter out and patiently waited four hours for it to soften!!!!

Don't worry, they were worth every minute of that four hour wait!! Trust me when I tell you, you defintely want to makes these cookies!!! 

Carson was too busy outside with Todd making water balloons, so this little lady was more than happy to assist in his place. 

Let's be real though, she ate the eggs and made a mess with the flour, but hey, in her mind she was helping:) 

Carson did, however, love partaking in the hammering of the eggs, and let me tell you, the hammer worked like a charm for smashing up these little eggs. 

  1. 2-1/4 cups all-purpose flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 cup unsalted butter, softened
  5. 3/4 cup white sugar
  6. 3/4 cup packed brown sugar
  7. 1 tsp vanilla
  8. 2 large eggs
  9. 2 cups Cadbury Mini Eggs
  1. Combine your flour, salt and baking soda in a small bowl.
  2. In a large mixing bowl, combine your brown and white sugar, vanilla and softened butter.Beat until creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in your dry ingredients. Your dough should look like this. Fluffy and soft.
  5. Place your Mini Eggs in a plastic bag and hit them with a rolling pin, or hammer. Whatever you have around the house. You want to leave big chunks.
  6. Incorporate chopped Mini Eggs with your cookie dough. Mix well with a wooden spoon or spatula.
  7. Drop rounded tablespoons of the cookie dough onto an ungreased cookie sheet or in a muffin top pan like I did in the photo above.
  8. Bake in a 375 degree Fahrenheit oven for 9-11 minutes. Cool in pan for 2 minutes. Remove to wire racks and cool completely.
Adapted from NESTLÉ® TOLL HOUSE®