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Chocolate Cadbury Egg Cookies

These soft and rich cookies combine deep cocoa flavor with sweet mini chocolate eggs for a festive treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups Flour Use all-purpose or gluten-free blend.
  • 3/4 cup Cocoa powder Use high-quality cocoa, not Dutch-processed.
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 tsp Espresso powder Enhances chocolate flavor.
Wet Ingredients
  • 10 tbsp Butter Use unsalted, at room temperature.
  • 1 cup Sugar
  • 1 large Egg Use at room temperature.
  • 1 1/2 tsp Vanilla extract Use pure for best flavor.
Mix-ins
  • 1 1/2 cups Chocolate mini eggs Keep some whole for crunch.
  • 1 tsp Flaky salt For finishing, optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the mixture and mix well.
  4. In another bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder. Whisk to combine.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chocolate mini eggs gently.
  7. Drop heaping tablespoons of dough onto a lined baking sheet, leaving 2 inches between mounds.
Baking
  1. Bake for 10-12 minutes or until the edges are set.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days.