Cadbury Egg Cookies
Chewy chocolate coconut cookie with crisp edges, packed with melty Cadbury Eggs. These are the perfect easy cookies for spring.
Ingredients
- 90 g unsalted butter melted
- 2 tsp natural cocoa powder
- 1/4 tsp espresso powder
- 50 g brown sugar
- 25 g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 75 g all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp baking soda
- 35 g unsweetened shredded coconut
- 145 g Cadbury eggs roughly chopped (see notes)
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine melted butter, cocoa powder, espresso powder, brown sugar and granulated sugar. Whisk until smooth. It's okay if the sugars aren't fully dissolved, but there should be no lumps.
- Add egg and vanilla extract. Whisk until smooth.
- Add flour, salt, baking soda, coconut and Cadbury eggs. Fold until just combined (no visible flour streaks). The cookie dough will be sticky.
- Scoop 1.5 tbsp cookies onto the baking sheet, placing at 3 inches (8cm) apart.
- Bake for 7-8 minutes, until the centers no longer looks wet and the edges are light golden brown. They will lighten to the same colour as the edges. As soon as this happens, take the cookies out, they will continue to cook as they cool.
- Let cool fully before enjoying. They need to cool so they can set and you can pick them up without them falling apart.
Notes
Chopping Cadbury eggs is really hard. They will roll everywhere. Stick them in a bag instead, seal the ends, and bang with a rolling pin until all the eggs are broken in halves or slightly smaller. Don't get too enthusiastic, or else the pieces will be so small you can't see them.
I like crushing a couple extra Cadbury eggs to top each cookie, but this is totally optional.