Cadbury Rainbow Mini Egg Cookies
Fun and festive cookies using Cadbury Mini Egg candies.
Servings: 12 cookies
Ingredients
- 1 8 oz. bag Cadbury Rainbow Mini Eggs
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a baking mat.
- Lightly crush candy in the bag or in a ziploc bag with a rolling pin. They do not need to be finely crushed, but at least in half. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using a handheld mixer, mix together the butter and sugars on medium speed until light and fluffy; about 2-3 minutes.
- Add in the egg and vanilla and mix until well combined.
- Add in the flour mixture and mix on low until just combined.
- Fold in the crushed candy with a spatula.
- Using a large cookie scoop (about 3 tablespoons), scoop the batter onto the prepared cookie sheet leaving at least 2 inches in between cookies.
- Bake for 13-15 minutes or until the edges of the cookies start to brown.
- Remove from oven and let cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies store well in an airtight container for up to a week.