A quick and easy chocolate chip cookie dough recipe, with the addition of Cadbury Mini Egg pieces and rainbow sprinkles. If you do not have Cadbury Mini Eggs, you can use any kind of Easter chocolate candy pieces.
The cookie dough does not need to be chilled before baking, but allowing the cookie dough to chill for an hour, or overnight, will make a better cookie and lessen the chance of spreading during baking. Even scooping the cookies into cookie dough balls and popping them in the refrigerator while you clean up the kitchen and pre-heat the oven will make a difference. Just a little tip from me to you.
Cadbury Mini Egg Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract (I used Rodelle Bakers Extract)
- 2 egg yolks
- 1-1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons cornstarch
- 1 cup Cadbury Mini Egg pieces
- 2 tablespoons sprinkles
Instructions
Preheat oven to 350-degrees and line a large cookie sheet with parchment paper and set aside.
In a large bowl mix together the butter, brown sugar, white sugar and vanilla extract. Mix until combined. Stir in the egg yolks. Stir in the flour, baking soda, salt and cornstarch and mix until just combined. Fold in the Cadbury Mini Eggs and sprinkles.
Use a standard sized cookie scoop to scoop cookie dough balls onto prepared cookie sheet. Leave a few inches between the dough balls. Bake cookies in 350-degrees for 9-12 minutes, depending on your desired cookie doneness.
Let cookies set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
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