Decadent Chocolate Cadbury Egg Cookies
Rich and fudgy chocolate cookies studded with chopped Cadbury mini eggs, enhanced with espresso powder and finished with flaky sea salt for a perfect balance of flavors.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 oven
- 1 cookie scoop or spoon
- 1 cooling rack
- 1 Sifter
Ingredients
- 1 1/4 cups King Arthur all-purpose flour
- 3/4 cup sifted cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons butter room temperature (about 70°F)
- 1 cup sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
- 1 1/2 cups chopped Cadbury chocolate mini eggs
- flaky sea salt Maldon preferred for garnish
Instructions
- Sift together flour, cocoa powder, baking soda, and salt; set aside.
- Beat butter and sugar together until light and fluffy, about 2 minutes.
- Add egg and vanilla extract to the creamed butter and sugar, mixing until smooth and pale.
- Gently stir dry ingredients and espresso powder into the wet mixture until just combined.
- Fold in chopped Cadbury mini eggs evenly; cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F (177°C).
- Portion dough onto baking sheet spaced 3 inches apart and slightly flatten each.
- Bake 10-12 minutes until edges are set but centers remain fudgy.
- Cool on baking sheet 2-3 minutes, transfer to rack to cool completely.
- Sprinkle flaky sea salt on top of cooled cookies before serving.
Notes
- Use room temperature butter for proper creaming.
- Chill dough to prevent spreading and improve flavor melding.
- Flaky sea salt adds a subtle crunchy contrast.
- Store cookies in an airtight container up to 5 days.
- Rough chop eggs for even chocolate distribution.