Chocolate Cadbury Egg Cookies
Chocolate Cadbury Egg Cookies. A chewy double chocolate cookie loaded with Cadbury Mini Eggs and Easter M&Ms! A quick and easy festive treat for Easter or spring!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 18 cookies
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar packed
- 1 large egg yolk
- 1/2 cup pure maple syrup not pancake syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped Cadbury Mini Eggs plus more for topping
- 1/2 cup Easter M&Ms plus more for topping
Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a large bowl, beat together butter, brown sugar, and egg yolk until combined using a hand mixer.
Beat in maple syrup and vanilla extract until well combined.
Add in flour, cocoa powder, baking soda, and salt. Beat together until fully combined.
Beat in cadbury eggs and m&ms. Cover and chill dough for 30 minutes, if desired (they spread more if you don’t chill, but I always skip this step).
Using a large cookie scoop, scoop 9 cookies onto the prepared baking sheet.
Bake in preheated oven for 10-15 minutes (I did 12), or until cookies are cooked to your liking.
Immediately, gently press extra M&Ms & Cadbury Eggs into the tops of each cookie. This is just to make them pretty.
Let cool for a few minutes on the baking sheet, then remove, and finish cooling on wire rack.
Repeat with remaining cookie dough.
Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 141mg | Potassium: 82mg | Fiber: 1g | Sugar: 18g | Vitamin A: 40IU | Calcium: 34mg | Iron: 1.5mg