Cadbury Mini Egg Chocolate Chip Cookies

If you thought last week’s spring-themed chocolate chip cookie was a good one, wait ‘til you see what Tracy sent over my way this week!  Tracy’s baking blog, Sugarcrafter, was one of the very first blogs I started reading last year.  I can always count on her beautiful recipes for a good virtual sugar fix.  You know, to supplement my *actual* sugar intake. Anyhow, I’m lucky to be able to share with you a guest post from Tracy today – spring-themed and all!

Oh, and Cadbury addicts, beware!

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Even though I am always excited to experiment with new things in the kitchen, chocolate chip cookies are one of those classic desserts that I’ll just never get bored of. Hubby and I both love them best fresh out of the oven – warm, gooey, and most of the time falling apart because we just can’t wait to dig in before they set! So, when Liz told me that this month’s theme for Chocolate Chip Thursday was spring, the wheels started turning in my head as to what I might do to add a little spring to my favorite chocolate chip cookie. I was snacking on some Cadbury mini eggs when I remembered all of the posts I saw last year floating around the Internet in which bloggers used up their leftover Halloween candy by baking them into cookies. Of course, right then and there I knew what I had to do. And let me tell you, the resulting cookies were incredible! Since the chocolate inside the eggs is milk chocolate rather than the usual semi-sweet used in chocolate chip cookies, they are much sweeter than normal, which is why I increased the amount of salt to help balance things out. And, the crispiness of the candy shells totally comes through, which I think is my favorite part about these cookies. I hope you love them as much as I do…and, happy spring!

Recipe adapted from Baking From My Home to Yours by Dorie Greenspan.

• 2 cups all-purpose flour
• 1 1/2 tsp salt
• 3/4 tsp baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 tsp vanilla extract
• 2 large eggs
• 2 bags (20 ounces) Cadbury mini eggs, chopped

Preheat the oven to 375 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, beat the butter on medium speed until smooth. Add in the sugars and beat for another two minutes, and then beat in the vanilla. Add in the eggs one at a time, beating for a minute after each addition. Reduce the mixer speed to low and add in the dry ingredients gradually. Stir in the chopped Cadbury mini eggs. Spoon the dough by rounded tablespoonfuls on to the baking sheets about 2 inches apart. 

Bake the cookies, one sheet at a time, for 10-12 minutes or until the edges are brown and the centers are golden. (Usually when I’m baking these they never look done to me, but they are!) Remove them from the oven and let them rest for one minute; then carefully remove them to a wire rack to cool. Repeat with the remainder of the dough. Makes about 3 1/2 dozen cookies.

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Yum!  I’m not sure why I’m not already in my car, headed to the store to pick up a bag of Cadbury eggs…

As I told Tracy, she must have read my candy-loving mind with this recipe.  Aside from Peeps, Cadbury mini eggs are one of my all-time favorite Easter candies.  I love the hard shell and creamy center.  You can bet I’ll be sure to slip a few into my next batch of chocolate chip cookie dough.

Thanks again, Tracy!