Cadbury Mini Egg Cookies

I’m not a religious person. I don’t belong to a church. I don’t have any particular attachment to Easter – except for the pretty colors, warmer weather, and CADBURY MINI EGGS. Honestly, what does Cadbury add to these little bites of goodness that make them so addictive? The crunchy shell. The rich chocolate. Perfection.

These cookies were delicious. Chewy in the middle. Crunchy on the outside. Filled with Cadbury Mini Egg bits and pieces. I wish it were easier to take photos of chocolate cookies without them looking dark and unappealing, but trust me: these cookies are divine.

Cadbury Mini Egg Cookies
Recipe source: OurBestBites.com

Print Recipe

1/2 cup Crisco
1/2 cup Butter
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
6 Tablespoons unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs

1. Preheat oven to 350.
2. Chop up the Cadbury Mini Eggs. Put them in a Ziplock bag and bang on them with a rolling pin until crumbled.
3. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla.
4. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
5. Drop onto a cookie sheet and cook for about 8-10 minutes.  Remove to a cooling rack and try not to stuff them in your face to quickly.

Note: Save some whole mini eggs to place on top of the cookies before baking – it makes them look prettier!

Amber | Bluebonnets & Brownies - April 1, 2011 - 9:55 am

I assure you, these cookies look perfectly delicious and nom-worthy. I’ve been trying to think of something to do with all these mini-eggs I’ve stocked up on. You’re a genius.

Annie - April 1, 2011 - 10:45 am

Thanks, Amber! These cookies were delish!

rebecca - April 1, 2011 - 12:29 pm

I have given it much thought (seriously) and I have come to the conclusion that it is the matte texture of the shell (and the generous ratio of chocolate to candy) that makes them so flingin’ flangin’ good. But mostly the eggshell-y shell.

I always make Easter/spring cupcakes with green-tinted coconut “nests” and mini-eggs on top. I guess it’s ‘bout time to make those again…

Annie - April 1, 2011 - 12:31 pm

I agree – it’s all about the shell. And the fact that it’s a good quality chocolate.

marla - April 2, 2011 - 10:32 pm

Now these cookies are the perfect way to celebrate Easter. Love the little eggs tucked inside the chocolate cookies.

Lisa @ Sweet as Sugar Cookies - April 3, 2011 - 9:46 pm

I think I’d really enjoy biting into a cookie with all those yummy eggs mixed into it. So much better than the smaller M&Ms. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html

Courtney @ LivingABonaFideLife - April 8, 2011 - 8:24 am

Oh my goodness, what a brilliant idea. YUM!!

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Stephanie - April 17, 2014 - 11:17 am

Do you think I could use 1 cup of butter instead of 1/2 cup each of butter and Crisco?

Annie - April 17, 2014 - 11:19 am

I’ve never tried it, so I’m not 100% sure — but it’s worth a try! Using all butter will just change the texture of the cookie.

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