These big, chewy cookies are loaded with dark chocolate chips, milk chocolate toffee bits, and brown butter for maximum flavor. These chocolate chip cookies with brown butter and toffee may just become your favorite cookie yet! I first downloaded TikTok when the world shut down and it quickly became my favorite social media app. I …
These big, chewy cookies are loaded with dark chocolate chips, milk chocolate toffee bits, and brown butter for maximum flavor. These chocolate chip cookies with brown butter and toffee may just become your favorite cookie yet!
I first downloaded TikTok when the world shut down and it quickly became my favorite social media app.
I still enjoy seeing my friends’ photos and updates on other sites, but TikTok is so much fun and I learn a lot. And I get great recipe ideas!
A little over a year ago, I decided to stop drinking. The extra pounds and lack of sleep were not worth the few minutes of giddiness that a beer or…
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A little over a year ago, I decided to stop drinking. The extra pounds and lack of sleep were not worth the few minutes of giddiness that a beer or...
This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious. These brown butter shortbread bars are downright swoon-worthy. ♡ Seriously. I’ve baked up a record amount of shortbread during this season of Ted Lasso, inspired by his famous biscuits that he gives to Rebecca week after week. And after playing […]
This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.
These brown butter shortbread bars are downright swoon-worthy. ♡
Seriously. I’ve baked up a record amount of shortbread during this season of Ted Lasso, inspired by his famous biscuits that he gives to Rebecca week after week. And after playing around with various takes on classic shortbread recipes, and getting lots of feedback from friends who have been more than happy to taste test, we’ve finally settled on a winning recipe that I’m certain would be Ted-approved.
Like most classic shortbread recipes, this one features the 4 usual ingredients — butter, flour, sugar and salt. But I’ve amped things up by browning the butter, which adds an irresistibly nutty, toasty and rich notes to the shortbread. I’ve also added a hint of vanilla to the batter, which rounds out the flavors and brings everything together nicely. Then I’m absolutely going to insist that you sprinkle a bit of flaky sea salt on top to finish — the salty-sweet combo is works so well here and really makes the brown buttery flavors sing!
Just like Ted, I’m convinced that these shortbread bars (or “biscuits” as they would say in the UK) are best for sharing. So I hope you’ll bake up a quick batch to share with those you love and enjoy, enjoy!
I have some exciting news!!! After lots of requests for another cookbook, I decided it was time. I wrote a COOKIE COOKBOOK and I can’t wait to share it with you. I have been busy testing and tasting lots of cookies to make sure every single recip…
I have some exciting news!!! After lots of requests for another cookbook, I decided it was time. I wrote a COOKIE COOKBOOK and I can’t wait to share it with you. I have been busy testing and tasting lots of cookies to make sure every single recipe is perfect. The book is full of my…
These thin and delicately crispy Florentine cookies are made with pistachios for a unique nutty flavor, and finished with a thin layer of white or dark chocolate (or a mix of both) and a sprinkle of dried rose petals (fancy!) Florentines, also called lace cookies, are ultra thin and crispy cookies with flavors of nutty […]
These thin and delicately crispy Florentine cookies are made with pistachios for a unique nutty flavor, and finished with a thin layer of white or dark chocolate (or a mix of both) and a sprinkle of dried rose petals (fancy!)
Florentines, also called lace cookies, are ultra thin and crispy cookies with flavors of nutty toffee and caramel and a hint of orange zest. This green-tinted pistachio version also features a drizzle of chocolate and pink rose petals for a gorgeous finish.
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.
Made with a white cake mix and pistachio pudding mix, these St. Patrick’s Day crinkle cookies are as delicious as they are cute and festive! I don’t really get too much into St. Patrick’s Day except for where the food is concerned. When it comes to the food, I will happily bake up a loaf …
Pretty in pink is what you will find in these strawberry kiss cookies! A strawberry cake mix cookie that is rolled in sugar and topped with a chocolate Hershey Kiss. Give these strawberry cookies a try for an easy and delicious dessert this week. …
Pretty in pink is what you will find in these strawberry kiss cookies! A strawberry cake mix cookie that is rolled in sugar and topped with a chocolate Hershey Kiss. Give these strawberry cookies a try for an easy and delicious dessert this week. Try out these shortbread thumbprint cookies for another tasty and easy...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Strawberry Kiss Cookies .
Peanut butter and chocolate are a great combination in any format. In many desserts, chocolate takes center stage and peanut butter adds a salty, supporting element. In these Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache, peanut butter is the star. The cookies are crisp, peanut butter cookies that are sandwiched …
Peanut butter and chocolate are a great combination in any format. In many desserts, chocolate takes center stage and peanut butter adds a salty, supporting element. In these Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache, peanut butter is the star. The cookies are crisp, peanut butter cookies that are sandwiched together with a chocolate and peanut butter ganache. The result is a cookie that is reminiscent of a peanut butter cup, but with even more peanut butter flavor!
I’ve long been a fan of sandwich cookies, from the first time that I dunked an Oreo in a glass of milk (an experience that, I’m guessing, that many of us had as kids) to now. I like soft, frosting-filled whoopie pies and crisp wafer cookies filled with sweet creme. These Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache are in the latter camp.
The recipe actually starts off with a cookie that I first made some years back, though it has been a favorite ever since. The cookies are just about bite sized, with a good peanut butter flavor and a very crisp texture. The crispness of the cookie is a great contrast with the richness of the filling. The fact that the cookies are just about two bites each also means that the filling won’t squeeze out when you take a taste, which can be a problem with larger sandwich cookies.
The ganache filling doesn’t use any dairy, unlike most ganaches. Instead, it combines dark chocolate with peanut butter – and lots of it. This definitely makes it a non-traditional ganache, however the consistency is right where you would want it to be and the flavors are outstanding. I added a little extra salt to the filling (though my peanut butter was salted) just to bump up the salty-sweet contrast of the elements. The cookies are sturdy and don’t soften even after they have been filled, which is a nice bonus for this recipe. It makes a large batch (of small cookies), so store the leftovers in an airtight container until you’re ready to snack your way through them!!
Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache
Crispy Salted Peanut Butter Cookies
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup smooth peanut butter (national brand)
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp coarse sea salt, approximately
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter, peanut butter and sugar until light and fluffy. Beat in egg and vanilla extract, then gradually incorporate the flour mixture on low speed until the dough comes together and no streaks of dry ingredients remain.
Shape dough into 1/2-inch balls (teaspoon-sized balls) and arrange on prepared baking sheet, leaving about 1 1/2-inches between cookies to allow for them to spread. Sprinkle cookies with coarse sea salt.
Bake for 12-14 minutes, until cookies are very lightly browned and set around the edge. Allow cookies to cool on the baking sheet for 3-4 minutes (cookies may fall slightly as they cool), then transfer to a wire rack to cool completely.
Makes about 60 cookies.
Chocolate Peanut Butter Ganache
3 oz dark chocolate*, chopped
1 cup creamy peanut butter (national brand)
1/2 tsp coarse kosher salt
In a medium-sized microwave safe bowl, melt the chocolate in 20-35 second intervals until smooth. Add in peanut butter and salt and stir until mixture is uniform and smooth.
Assembly: Divide the cookies into evenly matched pairs and spoon about 2-3 teaspoons of filling in between each pair, then firmly press them together to encourage the filling to spread evenly between the cookies.
*Note: Use semisweet chocolate or a mild dark chocolate (less than 65% cacao).
Making kisses out of meringues make for a sweet and elegant cookie, and are perfect for eating alone, dropped into hot chocolate, as well as using as decoration for pies and cakes! I love their swoops and swirls, and pure white exterior. While other me…
Making kisses out of meringues make for a sweet and elegant cookie, and are perfect for eating alone, dropped into hot chocolate, as well as using as decoration for pies and cakes! I love their swoops and swirls, and pure white exterior. While other meringues have a soft inside and firm outside, these are baked until they shatter upon first bite. I add a little salt to my meringues and dip them in bittersweet chocolate to help to balance the sweetness they are typically known for. What are meringues? Meringue is a type of dessert or candy, often associated with French baking, traditionally made from whipped egg whites and sugar. Acid helps keep the meringues keep their structure, so I like to add a combination of cream of tartar and lemon juice. Rather than browning in the oven like most baked goods, meringues slowly dry out in a low oven without gaining much or any color. Tips for Making Meringues: You’ll have leftover egg yolks from making this recipe, so here are a few delicious ways to use them: How to Store Meringues: Pack meringues in an airtight container after they are fully cooled, and keep at room temperature for […]
I have some exciting news!!! After lots of requests for another cookbook, I decided it was time. I wrote a COOKIE COOKBOOK and I can’t wait to share it with you. I have been busy testing and tasting lots of cookies to make sure every single recipe is perfect. The book is full of my… 
