Cadbury Mini-Egg Chocolate Chip Cookies

27 Mar
photo 1

A never-ending sea of cookies

Notwithstanding the any references to religiosity and zombie Jesus, I really rather enjoy Easter, with its crazy traditions of bunnies who give birth to chocolate eggs. It’s like a chocolaty, marshmallowy pastel acid trip of a holiday.

I mean, neon/pastel fluffy Little Peeps anyone?

So the cookies on the right are what happens when I combined my love of Cadbury eggs with my passion for chocolate chip cookies. Go Easter! Joyeuses Paques!

This recipe makes 4 dozen cookies (yes yes YES), but we baked 2 dozen and froze the rest. You can easily pre-ball the dough and layer in a tupperware with sheets of parchment in between. They’ll keep for a good long while– at least a few weeks.

Ingredients

  • 2 sticks of unsalted butter
  • 2/3 c white sugar
  • 2/3 c brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • 3 1/2 c flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2/3 c white chocolate chips
  • 2/3 c milk chocolate chips
  • 1 pkg dark chocolate Cadbury mini-eggs

Method

  • Preheat to 350

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

  • Smash each Cadbury mini-egg (you can either chop with a knife or place in a ziplock bag and whack it with the heaviest textbook you have). Set aside.
  • Cream the butter and sugars with an electric beater. Add eggs and vanilla.
  • Whisk together the dry ingredients (but not the chocolate pieces) and fold in the chocolate chips and chocolate egg pieces.
  • Use an ice cream scoop to ball the cookies and baking on a silpat for about 10-12 min, or until the cookies are just golden brown enough to look delicious.
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