A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.
Milk Chocolate Egg Cookies
Makes about 30 cookies
- ½ cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 4 ounces (115 grams) 45% cacao milk chocolate, melted
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) almond extract
- ½ teaspoon (2 grams) vanilla extract
- 1 cup (125 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- 2½ cups (450 grams) crushed candy-coated milk chocolate eggs, divided
- ½ cup (85 grams) 38% cacao milk chocolate chunks*
- In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugars, melted chocolate, eggs, and extracts at medium speed until well combined.
- In a medium bowl, sift together flour, cocoa, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add ½ cup (90 grams) crushed chocolate eggs and chocolate chunks, beating just until combined. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 325°F (170°C). Line 3 baking sheets with parchment paper.
- Using a 1-ounce cookie scoop, scoop dough, and shape into ½-inch-thick disks. Place remaining 2 cups (360 grams) crushed chocolate eggs in a small bowl. Press each disk into candy eggs, coating well. Place 1½ inches apart on prepared pans.
- Bake until set, 12 to 15 minutes. Let cool completely.
*We used Guittard Milk Chocolate Organic Wafers 38% Cacao.
These cookies taste really great. However, even though I followed the recipe as it was written, my cookies did not look like the ones pictured, which was disappointing. Mine spread A LOT, and I”m not sure why. My family still liked them, but they did not look as cute as what was pictured online. If I make them again, I”ll likely add more flour.
Same issue as previous comment. These cookies spread A LOT and we’re huge by the time they were finished baking. They looked nothing like the picture. In fact, the pictures looked like my cookies BEFORE they were baked. I chilled the dough for over an hour, perhaps it needed longer (perhaps much longer) to ensure the cookies would not turn into giant blobs. They do taste good (how could they not with all that chocolate) but they are not pretty. I would never make these for guests or to give away. Literally giant chocolate blobs.
the dough looked off- so after reading your comments and looking at some other recipes i added another cup of flour- and they worked pretty well
[…] Milk Chocolate Candy Egg Cookies ~ quite possibly the best spring candy ever made! Brian takes them to a new level with these cookies. Addictive, beautiful, rich, delicious, irresistible. […]