Celebrate Easter this weekend with a fresh take on the classic chocolate chip cookie in the form of Cadbury Soft Easter Cookies!
This recipe is a buttery, caramel blend of affluent salted butter, brown sugar and creamy Cadbury Eggs chocolate. Mixed together, these ingredients create a soft-baked cookie full of affluent, creamy sweetness.
While you can apply any ingredients you find at the grocery store, there are a few suggestions for improving this flavor that will have your kids (or spouse) begging for seconds!
Use Wisconsin butter
Butter is definitely the key ingredient here. Melting it before mixing will keep the cookies tender and soggy while baking, so we highly recommend adding one of several butters made right here in Wisconsin to keep the cookies connected to a local farmer. Look for butter with Westby Creamery, Nordic dairy, Meadow, Organic Valley or even Nature’s Touch by Kwik Trip, to name a few!
Try raw cane sugar
The differences between sugars are very diminutive. However, longer grains of raw cane sugar tend to retain more moisture and enrich the texture of the cake. If you can’t find raw cane sugar at your local grocery store, white sugar is a great substitute, but consider trying it in this recipe if you can!
Aim for gigantic pieces of Cadbury eggs
Although this recipe calls for crushed Cadbury eggs, keeping these pieces relatively gigantic allows for a very affluent chocolate flavor in each cookie. Simply place the Cadbury eggs in a zip-top plastic bag and gently crush with the back of a serving spoon or meat mallet until the chocolate pieces are gigantic.
These Cadbury Easter cookies are best served within 24 hours, but will stay tender and fresh for up to three days in an airtight container. These also freeze well – so you can make extras to enjoy later!
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Cadbury tender Easter cookies
A celebratory version of the classic Cadbury chocolate chip cookie with chocolate eggs.
- 8 spoon salted butter melted
- 1/2 cup sugar
- 1/4 cup packaged lightweight brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup crushed Cadbury chocolate eggs
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Preheat oven to 350°. Melt the butter in a microwave-safe bowl for 40 seconds.
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Beat the butter and sugars until creamy; add vanilla and egg. Beat on low for 10 to 15 seconds; avoid over-whipping as this will make the cookies stiff.
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In a separate bowl, mix the flour, baking soda and salt until combined. Slowly add to soggy ingredients until crumbles form.
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Add the crushed Cadbury eggs, setting aside 1/4 cup.
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Form 9-12 gigantic balls from the dough and place them on a baking tray lined with paper. Place a spoonful of the remaining Cadbury eggs onto each ball of dough and press gently into the dough before placing in the oven.
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Bake the cookies for 9 to 12 minutes, until fluffy and golden. Set aside to frigid for 30 minutes and enjoy!
These cookies freeze well. You can make an extra batch or two to freeze and enjoy all season long.
Calories: 281kcalCarbohydrates: 36GProtein: 4GFat: 14GSaturated fat: 8GPolyunsaturated fat: 0.4GMonounsaturated fatty acids: 2GTrans fats: 0.3GCholesterol: 36mgSodium: 131mgPotassium: 31mgFiber: 0.4GSugar: 24GVitamin A: 304IUVitamin C: 1mgCalcium: 51mgIron: 1mg
