Cadbury Mini Egg Brownie Cookies
Y’all did me dirty. I ran a poll on my Instagram story to decide between a Cadbury mini egg cookie or brownie, and guess what? It was a dead tie. 50/50. SO to appease all of my wonderful followers I decided to come up with the best of both worlds: Cadbury mini egg brownie cookies. They are thick, they are fudgy, they are indulgent, and they are FULL of Cadbury mini eggs. They are also easy, require no chill time, and only take ten minutes to bake. Let’s make them.
Cadbury mini egg brownie cookie dough:
Preheat your oven to 350 degrees Fahrenheit and place the oven rack in the middle position. Start by adding a cup of softened, unsalted butter to the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Add the brown sugar and granulated sugar and mix on medium speed for about 3 minutes, until creamed together. Add the eggs and vanilla and mix on medium speed for another minute, scraping down the bowl in between these additions. In a separate bowl whisk together the all purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Add to the butter mixture and mix on the lowest speed to combine, about 30 seconds.
Now for the fun part, chopping your Cadbury mini eggs. After the fact, my sister told me she used a plastic bag and a metal can to smash them, which seems like a way better idea. I chopped them with a knife and almost chopped my fingers off multiple times, SO proceed with caution. Add to the dough, along with a cup of semisweet chocolate chips. Save some of the chopped Cadbury eggs to press into the cookie dough balls before baking.
Baking:
These Cadbury mini egg brownie cookies are big, thick cookies. I used a spoon and my hands to measure them out, and it made about 17 cookies. They are slightly bigger than golf balls. Press a few chopped Cadbury mini eggs into the top of your dough and press down slightly. Place on a parchment lined baking sheet and bake for 9-10 minutes in your preheated oven. They will be set on top and puffed up. Allow them to cool for a few minutes on your baking sheet and then transfer to a wire cooling rack. They are super tasty while still warm and gooey, but just as good at room temperature. Store in an airtight container for two to three days for maximum freshness.
Cadbury Mini Egg Brownie Cookies
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mini Cadbury eggs
- 1 cup semisweet chocolate chips
- 1/2 cup mini Cadbury eggs for topping cookies
Instructions
- Preheat your oven to 350 degrees Fahrenheit and place the oven rack in the middle position. Add a cup of softened, unsalted butter to the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Add the brown sugar and granulated sugar and mix on medium speed for about 3 minutes, until creamed together. Add the eggs and vanilla and mix on medium speed for another minute, scraping down the bowl in between these additions.
- In a separate bowl whisk together the all purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Add to the butter mixture and mix on the lowest speed to combine, about 30 seconds.
- Chop or crush your mini Cadbury eggs. Add to the dough along with a cup of semisweet chocolate chips. Save some of the chopped Cadbury eggs to press into the cookie dough balls before baking. Shape your dough into balls, a little larger than golf ball sized. Press a few pieces of leftover Cadbury eggs into the top of the dough and press down slightly. Bake on a parchment lined baking sheet for 9-10 minutes in your preheated oven. They will be set and puffed up. Allow to cool on the cookie sheet for about two minutes, and then transfer to a wire rack. Enjoy!
Two things I absolutely love are chocolate cookies and Cadbury eggs, so this is one of my favorite combos out there. Very easy to make and very tasty.