As if Cadbury Mini Eggs weren’t addictive enough on their own, this recipe pairs them with a light and fluffy cookie base, and the result is a perfectly beautiful Easter treat!
I’ve been on an Easter recipe roll this year. The one goal that I had for 2019 was to add more holiday/celebration recipes to Lord Byron’s Kitchen. I have a few Easter recipes, and a few for Valentines, Thanksgiving, St. Patrick’s, and lots for Halloween, but the numbers fail in comparison to the Christmas recipes I have posted.
Yes, it’s true, I do love Christmas. I probably spend way more time thinking about it then the average person does. But, who can blame me when there’s just so much to do and prepare for? And, in addition, we all know that calories are not counted at Christmas time. So, what better reason does one need to prepare more Christmas-themed recipes?
My goal is to add more holiday recipes so that Christmas isn’t the only holiday that’s so vastly populated with sweets and treats. Just in case you’re new to Lord Byron’s Kitchen, you can get a good sense of what I’m talking about right here with my post dedicated to Lord Byron’s 24 Cookies of Christmas.
I managed to post three additional recipes to my Valentine’s Day collection this year. I also managed to add three St. Patrick’s Day recipes. Now that Easter is upon us, I wanted to try my hand at three Easter-themed recipes too.
My blog goals for 2019 are going well so far. Next up, I’m planning some springtime recipes that will also cross over into Mother’s Day. I have a few recipes ideas for the often overlooked Father’s Day too. And, then before you know it, it’s summer fresh recipes and grilling time!
Before we all rush ahead and break out the grill, we should slow down and enjoy the deliciousness that is this Cadbury Mini Egg Cookie.
In June of 2016, I posted my Double Chocolate M&M Cookies recipe. In that post, I reference my love of Cadbury chocolate over any other kind of chocolate I can find. You see, I’m not about the glitz and the glamour that some connoisseurs tend to possess. I don’t need expensive, hand-crafted chocolate to be happy. I just need a Cadbury fix and all is good with the world once again.
A few weeks back, my two favourite workmates, Lesli and Margaret, were munching on a bag of Cadbury Mini Eggs. They offered some to me on several occasions, but I was strong; I resisted, because as you know, Dear Reader, I’m on a lifelong diet – or so it seems! But, I couldn’t hold out to the temptation forever. Off to the bulk store I went and filled a bag full of these mini eggs and set out to bake these adorable and delicious Easter-themed cookies.
I decided to use a very basic base so that the mini eggs were the star. I also wanted to have a little fun with the cookie. That is why I added a little bit of green food colouring to make the cookie look like the Easter bunny had dropped eggs in the grass.
At first, I baked a batch where I had used the back of a measuring spoon to create an indent into the cookie dough and then filled it with three mini eggs. Even though the taste was right, the look wasn’t what I had envisioned. With lots of cookie dough left in my mixing bowl, I ventured to take a different approach.
This time, I rolled the cookie dough into a ball and dipped a dinner fork into confectioner’s sugar. I pushed the back of the fork into the dough ball. Then, I dipped the fork into the sugar again and pushed it back into the dough from the opposite angle. This created a crisscross pattern.
I then topped the cookies with three Cadbury Mini Eggs, pushing them just slightly into the dough. Once they baked and the cookie dough began to rise. The eggs moved away from each other a bit, which made the placement of the eggs look more random. But, to my surprise, the tops of the cookie dough resembled trampled grass. Isn’t that just what those big rabbit paws would have done anyway. It was a win!
These cookies, simply put, speak for themselves. In essence, everything about them just screams Easter. If you have extra Easter mini eggs left over, you can use them up in this recipe. Just leave out the green food colouring.
Cadbury Mini Egg Cookies are nut-free, egg free, and super family friendly. These would make for a lovely treat to send to school with your kids. You could take them all to work, like I did. That way, they’re out of reach when that nighttime chocolate craving hits. You know what I’m talking about! These cookies would also make lovely gifts for neighbours or friends. Pile a few in a cellophane bag. Stick a chocolate bunny in there and tie it with a ribbon!
If all of those ideas are foreign to you, then screw it! Whip up a batch of these cookies and keep them all to yourself. Nobody has to know a thing about it! Happy Easter!!
Cadbury Mini Egg Cookies
- 1 cup butter, softened
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar, plus 1/4 cup more set aside for later
- 1/2 teaspoon vanilla extract
- 2 cups Cadbury Mini Eggs
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy – about 3 minutes
- Add the flour, corn starch, confectioner’s sugar, vanilla, and green food colouring – if using. Blend together until fully incorporated – about 2 minutes.
- Portion about 2 teaspoons of the dough (I used a very small ice-cream type scoop to get even amounts of dough for each cookie.)
- Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
- Next, dip a fork into confectioner’s sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so. Make a crisscross pattern by dipping the fork in the sugar once more and pressing the fork into the cookie dough again in the opposite direction.
- Top the dough with three Cadbury Mini Eggs. I used three different colours of eggs each time, but it’s up to you what colours you choose to use.
- Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.