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Yields:
30 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
If you're a fan (and who isn't?) of Cadbury Mini Eggs, then drop everything and make these cookies. The crushed eggs, with their hard candied shells and chocolate interiors, make the perfect addition to cookies. A little flaky salt takes them right over the top into legendary status.
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Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1/2 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 cups chopped mini egg candies, such as Cadbury, divided
- Flaky sea salt, for sprinkling
Directions
- Step 1Preheat oven to 350°F. Line three baking sheets with parchment paper. Whisk together flour, baking soda, cornstarch, and kosher salt in a bowl.
- Step 2Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, beating until combined after each addition. Beat in vanilla. Slowly beat in flour mixture until combined. Stir in 1 ½ cups chopped mini egg candies.
- Step 3Scoop dough (about 2 tablespoons each) onto prepared baking sheets, spacing them 2 inches apart. Press remaining chopped mini egg candies in the top of each cookie, dividing evenly. Bake, in batches, until crisp around the edges, 10 to 12 minutes. Sprinkle with flaky sea salt. Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
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