Lemon cream cheese pound cake is packed with tart, lemony goodness, from the zest and juice in the batter to the lemon syrup that gets soaked into the cake after baking. Top it with a dusting of powdered sugar and a dollop of whipped cream for a dessert that’s made to impress. This time of …
Lemon cream cheese pound cake is packed with tart, lemony goodness, from the zest and juice in the batter to the lemon syrup that gets soaked into the cake after baking. Top it with a dusting of powdered sugar and a dollop of whipped cream for a dessert that’s made to impress.
This time of year might be my favorite for desserts.
Why? Because even though I like chocolate, lemony desserts are actually my favorite.
If you’re the same as me, then you’ll love this lemon cream cheese pound cake. Whether you’re making it for an Easter dessert, a summer cookout, or just for a random weeknight, this is one you’ll want to make over and over.
These Cadbury egg cookies might just be the Easter Bunny’s favorite cookie recipe! Chewy chocolate chip cookies are packed with Cadbury mini eggs for a cookie that is as cute as it is delicious. Has spring finally sprung where you are? In Ohio, we keep getting glimpses of spring before the weather turns cold again. …
These Cadbury egg cookies might just be the Easter Bunny’s favorite cookie recipe! Chewy chocolate chip cookies are packed with Cadbury mini eggs for a cookie that is as cute as it is delicious.
Has spring finally sprung where you are? In Ohio, we keep getting glimpses of spring before the weather turns cold again.
I should be used to that kind of thing after living in the Midwest my whole life, but somehow it still surprises me every year.
Even if the weather is only teasing you, we can still channel spring in our kitchens with our baked goods!
Whether it’s baking up a classic carrot cake, bright and tangy homemade lemon bars, or these adorable Cadbury egg cookies, this week before Easter is the perfect time to bring some cheer into our kitchens.
ADDING CADBURY MINI EGGS TO COOKIES
Having a kid will really change how you cook and bake. If you weren’t the type of person to care much about making cute, seasonal recipes before, suddenly it’s at the top of your to-do list.
Over the years I’ve made a few different cute Easter recipes, including bunny butt cupcakes and Easter bunny cinnamon rolls. This year, I’m letting the Easter candy aisle do the work for me by adding a bag of Cadbury mini eggs to chocolate chip cookies.
The Cadbury mini eggs have a crispy, colorful candy shell coating a milk chocolate center. They are fun and festive and are a super simple way to turn your favorite chocolate chip cookies into a springy treat!
Make these Cadbury egg cookies for an Easter egg hunt, tuck them into Easter baskets, or serve up a platter of them at your Easter brunch. They’ll be a big hit!
HOW TO MAKE CADBURY EGG COOKIES
If you love making cookies, you’ll love making these Cadbury egg cookies!
What kind of mini candy eggs should you use?
I like to use the Cadbury mini eggs in this recipe. As I mentioned before, they have a milk chocolate center and a hard, colored candy shell. This recipe uses a whole 9-ounce bag.
If you live somewhere that doesn’t have the Cadbury mini eggs, try looking for Hershey’s candy coated eggs or M&M’s eggs. Both of those brands have a similar milk chocolate center and candy shell.
If you find yourself with two extra bags, try making mini egg cheesecake, too!
Note that Robin Eggs candies, which are made by Whoppers, are a different type of candy. They have a malted candy center, so they aren’t the same as the Cadbury mini eggs. (Although they would still probably be delicious!)
Other ingredients you’ll need
In addition to a 9-ounce bag of Cadbury mini eggs, you will need:
1 ½ cups unsalted butter at room temperature: If you forget to set your butter out ahead of time, I have a few tips on how to soften butter quickly.
1 cup granulated sugar: Granulated sugar helps give the cookies a bit of crispy texture on the outside.
1 cup packed light brown sugar: Brown sugar helps the cookies to stay nice and chewy on the inside. I have a brown sugar substitute you can use if you ran out of brown sugar, and make sure to check out my tips on how to soften brown sugar if yours has hardened.
1 tablespoon vanilla extract: You can use your favorite brand of vanilla or use homemade vanilla extract.
2 large eggs: Eggs help to bind the batter, make it chewy, and provide a bit of leavening.
3 ¾ cups all-purpose flour, spooned and leveled: Make sure you check out my tips on how to measure flour so these cookies turn out perfect every time.
2 teaspoons baking soda: A bit of baking soda provides the leavening we need in this recipe.
1 ¼ teaspoons sea salt + flaky sea salt for topping (optional): Learn about the types of salt and what role each one plays in this recipe.
2 cups semi sweet chocolate chips: I like to use semi sweet chocolate chips in addition to the mini egg candies for lots of chocolate goodness in these cookies.
Making my Cadbury egg cookies
Grab your favorite mixer; you can use your stand mixer with the paddle attachment or an electric hand mixer for this recipe.
Start by beating the butter and the sugars together until the mixture is light and fluffy. This will take about 3-4 minutes – don’t try to rush this step!
Next, add the vanilla and the eggs and beat until combined for another 3-4 minutes.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients until just combined, then fold in the chocolate chips and the mini eggs. I like to fold them in with a spatula instead of the mixer.
Now cover the dough and chill it for at least 2 hours or up to overnight before baking.
When you’re ready to bake the cookies, portion the dough into 2-tablespoon balls at least 2 inches apart on lined baking sheets. If you chilled the dough for more than a couple of hours, you may need to let it sit at room temperature for 30-45 minutes before it will be scoopable.
If you want to have some of the mini eggs visible on top of the cookies like in the pictures here, press a few additional candies onto the tops of each dough ball before baking.
Bake for about 13-15 minutes – the cookies will be golden but the centers will still be soft.
If you like, sprinkle the tops with a bit of flaky sea salt as soon as they come out of the oven. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
STORAGE TIPS
Store your Cadbury egg cookies in an airtight container at room temperature for up to 5 days.
You can also freeze these cookies, either before or after baking.
If you’d like to freeze the dough to bake off whenever you want, follow my directions for how to freeze cookie dough. Then you can have freshly baked Cadbury egg cookies any time!
You can also place the baked cookies in zip-top freezer bags and freeze them for up to two months. They thaw quickly at room temperature, so you won’t have to wait long before digging in.
Cadbury Egg Cookies
Yield: About 30 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours35 minutes
Add a bag of mini eggs to your favorite chewy chocolate chip cookie base for these fun and festive Cadbury egg cookies!
Ingredients
1 ½ cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
3 3/4 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1 ¼ teaspoons sea salt
2 cups semisweet chocolate chips
1 (9-ounce) bag Cadbury Mini Eggs, chopped
flaky sea salt for topping, optional
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat butter and sugars until light and fluffy; about 4 minutes. Add in vanilla and eggs and continue beating on medium speed for an additional 3-4 minutes.
In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips and Cadbury Mini Eggs and mix until just combined. Cover and chill dough for at least 2 hours or overnight.
When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper.
Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional chocolate and Cadbury Mini Egg pieces onto the tops of each dough ball before baking.
Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days. You can also follow instructions for how to freeze cookie dough to freeze the dough before baking.
Do you find yourself overwhelmed by all of the different types of salt at the grocery store? Learn about the various salts used for cooking so you know what to look for next time you go shopping! I don’t know about you, but when I was growing up, there was pretty much one kind of …
Do you find yourself overwhelmed by all of the different types of salt at the grocery store? Learn about the various salts used for cooking so you know what to look for next time you go shopping!
I don’t know about you, but when I was growing up, there was pretty much one kind of salt: table salt. We used it for cooking and baking and that was it.
If you had a grandma who made pickles, sometimes you’d come across pickling salt. And once in a while you might see rock salt for using in ice cream makers, but that wasn’t very often.
Of course other types of salt existed, but they weren’t easy to find at your standard grocery store back in the ‘80s and ‘90s. But these days? You walk into the spice aisle and you can find at least half a dozen different types of salt.
I spend a lot of time watching the Food Network and scrolling through cooking TikTok, so I’ve learned a lot about how different kinds of salt are used. But even then it’s easy to get them mixed up!
I’ve put together this post as a primer on the 9 kinds of salt most home cooks might encounter, including what each one is and how it’s used in cooking.
Now you’ll know what to look for next time you head to the grocery store or explore a specialty cooking shop!
This nutella fruit dip is creamy, chocolatey, and delicious with everything from fruit to pound cake. Make it for an afternoon snack or add it to your next party menu! I know that people usually think savory when they think of dips, and I don’t blame them. I mean, who doesn’t love a big bowl …
This nutella fruit dip is creamy, chocolatey, and delicious with everything from fruit to pound cake. Make it for an afternoon snack or add it to your next party menu!
I know that people usually think savory when they think of dips, and I don’t blame them. I mean, who doesn’t love a big bowl of french onion dip and chips?
But my brain also thinks sweet when I think of dips! Maybe it’s because I run a baking site, I don’t know. But sweet dips are amazing.
I can’t have any kind of party or gathering without making a batch of my cream cheese fruit dip. It always disappears so fast and people love it with fruit, pretzels, or cookies and pound cake.
I’ve even made an orange fruit dip that tastes a bit like a creamsicle!
But this nutella fruit dip is my latest version and it’s a huge hit. Combining creamy nutella with cream cheese and whipped topping makes for the perfect sweet bite.
With its english-muffin base, poached eggs, and silky hollandaise sauce, eggs benedict is a brunch classic! With this eggs benedict recipe, you can impress your friends and family by serving a restaurant-style brunch right at home. I’ve said it before and I’ll say it again: I love brunch season. Between Easter and Mother’s Day and …
With its english-muffin base, poached eggs, and silky hollandaise sauce, eggs benedict is a brunch classic! With this eggs benedict recipe, you can impress your friends and family by serving a restaurant-style brunch right at home.
I’ve said it before and I’ll say it again: I love brunch season.
Between Easter and Mother’s Day and graduations, spring is all about brunches for me and I am so here for it.
And if I really want to impress my friends and family, I make eggs benedict.
I think we’ve all had eggs benedict at a restaurant, right? It’s a dish that seems so fancy, but it’s totally doable to make at home! You’ll definitely want to add this to your Easter or Mother’s Day brunch menu.
If you love going out for brunch for the perfectly poached eggs, you’re in luck! Learn how to poach eggs and enjoy a restaurant-quality brunch right at home – it’s easier than you think. Long-time readers will know that I am a big fan of keeping a bunch of baking and cooking basics at your fingertips. …
If you love going out for brunch for the perfectly poached eggs, you’re in luck! Learn how to poach eggs and enjoy a restaurant-quality brunch right at home – it’s easier than you think.
Long-time readers will know that I am a big fan of keeping a bunch of baking and cooking basics at your fingertips.
You could probably go your whole life without knowing how to poach eggs, but it’s a great trick to know if you want to take your brunch game to the next level. Or if you really love a runny egg yolk!
Luckily, poaching eggs is a lot easier than you probably think.
With a dense cake base, a crackly top, and a generous dusting of powdered sugar, this easy gooey butter cake is a Midwestern classic you’ll want to make again and again. Do you ever make a recipe and know that it’s going to be an instant winner for anyone with a sweet tooth? No? Just …
With a dense cake base, a crackly top, and a generous dusting of powdered sugar, this easy gooey butter cake is a Midwestern classic you’ll want to make again and again.
Do you ever make a recipe and know that it’s going to be an instant winner for anyone with a sweet tooth?
No? Just me?
Well, this is one of those recipes. This quirky cake is super famous in the Midwest and is perfect for anyone who loves a super sweet dessert.
I like to pair it with fresh berries to balance out the sweetness, but you could serve it plain, add a dollop of homemade whipped cream, or even add a scoop of ice cream on top.
This is a classic, simple recipe that you’ll definitely want to add to your recipe box!
Light and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one incredibly flavorful treat. No one would ever guess these cupcakes started off with a cake mix! I love coconut. I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And …
Light and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one incredibly flavorful treat. No one would ever guess these cupcakes started off with a cake mix!
I love coconut.
I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And that’s ok!
So if that’s you, I know you’ll love these coconut cupcakes, packed with coconut flavor from the tender cupcake to the coconut-lime buttercream frosting.
And the best part? They’re totally easy to make with a cake mix!
This classic carrot cake recipe is sure to be a crowd pleaser! Three layers of perfectly spiced carrot cake are paired with cream cheese frosting for a dessert that is as delicious as it is beautiful. I know that a lot of people make carrot cake for Easter, but for me, it’s a year-round kind …
This classic carrot cake recipe is sure to be a crowd pleaser! Three layers of perfectly spiced carrot cake are paired with cream cheese frosting for a dessert that is as delicious as it is beautiful.
I know that a lot of people make carrot cake for Easter, but for me, it’s a year-round kind of dessert.
In fact, I often ask for my husband to make J. Alexander’s carrot cake for my birthday cake! That’s how much I love carrot cake.
I mean, can you really beat a moist, flavorful cake topped with cream cheese frosting? There really isn’t a wrong season for it.
Whether you’re planning Easter dinner, a springtime brunch, or just want to enjoy cake on a random Thursday afternoon, this classic carrot cake recipe is one that you’ll want to come back to again and again.
Blueberry buckle is a lightly spiced, dense blueberry coffee cake topped with a sweet and crunchy streusel. Serve this cake for breakfast, dessert, or an afternoon snack.
I don’t know about you, but I like any excuse to eat cake for breakfast.
I mean, I still know that it’s cake. But calling it coffee cake gives you an excuse to splurge every once in a while, right?
So of course I love this blueberry buckle as well! It’s an old family recipe that still holds up after all these years. And I think you’ll love it as much as we do.
