Crispy Cadbury Easter Egg Cookies

 I didn’t grow up with the Cadbury Chocolate Egg tradition.

My folks were gourmet food brokers (yes, I know, how spoiled was/am I? – the answer is VERY). But our chocolate fantasies and collections ranged in the realm of:

-stunningly gorgeous Joseph Schmidt Chocolatiers

-Thompson Candy Co. (great bunnies, Santas, and everything in between)

-Caffarel Gianduja (OMG, my favorite)

-Valrhona

-and various others – I can taste and smell all the …wow!

 

Needless to say, I didn’t need Cadbury, typically store-bought- chocolate in my life. I was already inundated with the best.

 

Around the world, people know us for our iconic Easter Eggs, our creamy dairy milk chocolate, and our selection of delicious chocolate bars.

 

Cadbury Chocolate

 

Never in my life have I consumed the iconic “Cadbury Crème Easter Egg,” with a chocolate outer shell, and gooey oozey egg filling. While the treat may leave anyone and everyone “hopping” for joy, I will stick with my lifetime favorites and explore some homemade cookies with the latest edition to the renowned Cadbury Family: Cadbury Mini Eggs Easter Milk Chocolate Candy. Their pastel color, with a semi-hard shell and crispy filling yields an absolutely perfect mix-in for Easter cookies this year!

 

Crispy Cadbury Easter Egg Cookies 

1 cup butter or shortening, softened to room temperature
14 oz. (1 small can) sweetened condensed milk
1 cup loosely packed light brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
2 1/2 cups all-purpose flour
20 oz. Crispy Cadbury Mini Eggs candy
1 cup pink, purple, green, yellow sprinkles

 

Preheat oven to 375 degrees.

 

Using a stand or hand mixer, beat together the butter(shortening), milk, brown sugar, vanilla, baking soda and powder, and sea salt, until creamy and well combined.

 

Fold in the flour, 1/2 cup at a time, until well combined.

 

Quickly mix in the Cadbury Mini Eggs and sprinkles, as not to overmix and break the candy into too many pieces.

 

Let the dough rest for 30 minutes (countertop or fridge).

 

Line 3 cookie sheets with parchment paper.

 

Scoop 1″ sized dough balls, spaced evenly apart on the cookie sheets. 

 

Flatten with the back of your hand or a glass, to form into cookie dough discs.

 

Bake for 12-14 minutes, until golden brown on the edges and puffy.

 

Remove from the oven and cool for several minutes before devouring a few and reserving the rest for your Easter Sunday edible decor or celebration!