When I was a teenager, my sister worked at an Eddie Bauer in the mall. There was a bakery in the food court that sold these amazing little bitty cookies and my sister would sometimes come home with a bag full. My favorites were these chocolate cookies with white chocolate chips. I tried for years to replicate the super chocolatey, soft and chewy cookies and finally succeeded! The only trouble is that I don’t actually love white chocolate all that much.
You know what I do love? Like, reach-for-the-stars, over-the-fence, World Series kind of stuff, love? (Name that movie, fellow young girls of the 90s).
Cadbury mini eggs. They are my absolute favorite. And I just knew they were destined for these cookies.
The deep chocolatey cookies pair perfectly with the sweet and crispy bits of Cadbury mini egg. These cookies are chewy and soft, but not cakey or fluffy. They are chocolate cookie perfection.
A few notes
A quick word about softened butter, because I feel very passionately about such matters. Your butter should be soft enough that it easily yields to your finger pressing into it, but not so soft that it is melted at all. Overly soft or melted butter will cause your cookies to spread and this will cause you to cry.
If you are like me, and have never set butter out to come to room temperature in your life, pop your butter in the microwave for 10 seconds at a time, rotating the stick in between each time. It should only take a few rounds for perfectly soft butter. If your butter melts, stick it in the fridge to firm up a bit. Properly softened butter is serious business, people.
Have you seen these shimmer mini eggs?? I love them! They taste just slightly different than the regular kind, in a way I can’t quite put my finger on. Not really better or worse, just different. But still delicious, and so pretty!
I just feel fancy eating these pretty little eggs.
Give your eggies a quick smash. You want them broken up, but not shattered. You need some pieces of shell intact to press on top of your cookies.
Like this! Not strictly required, but the cookies are kind of boring looking without it. 
I love a precarious stack of cookies.
This picture brings back happy memories. Of me eating these cookies an hour ago.
I’m in love with the texture of these. And the flavor. And the crispy cadbury egg bits. I’m just in love with the whole thing. Make them and love them!
Ingredients
Method
- Preheat oven to 350 and prepare baking sheet with cooking spray or parchment paper.
- Pour 1 and a half bags of cadbury mini eggs into a gallon sized ziploc bag. Using a meat tenderizer or rolling pin, roughly crush mini eggs. Separate bigger chunks of eggs with the shell attached for pressing into the top of cookies and set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the salt and vanilla.
- In a separate medium bowl, combine the flour, cocoa, and baking soda. Gradually add to the creamed mixture and mix well. Fold in crushed cadbury eggs (Leaving big shell pieces for later)
- Drop by heaping tablespoon onto prepared baking sheets. Press 2-3 pieces of cadbury egg on top of cookies. Bake 8-10 minutes until fluffy but still soft. Allow cookies to cool to baking sheet for 5 minutes before removing to a wire rack to cool completely.
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