I've been making Cadbury mini egg cookies for a few years now, but have never found the "right" chocolate cookie recipe to pair them with.
This is it!
I used a Wilton whoopie pan to bake these in thick uniform circles (this method is an OCD person's dream) and just pressed Cadbury eggs on top of the dough before baking.
I also made a sprinkle version that uses chocolate chips in the dough and is super cute for a birthday or any time you can't find Cadbury eggs at the store.
*Cough* Dumbest idea ever, corporate America. *Cough*
Yes, apparently I am a seventh grade boy and like to send bullying passive-aggressive messages via coughing.
Anyway, this is a super double chocolate cookie any time of year and with any topping. Mix and match with M&Ms, sprinkles, anything you like.
Because I wanted the Cadbury eggs to really shine, I omitted the chocolate chips for my Cadbury cookies. If you want a super chocolatey cookie, and don't care about being a purist, you can add about a cup of the chocolate chips into the dough before pressing into the pans and before adding Cadbury eggs.
These are best within the first few hours after baking, but are fine a few days later. They tend to dry out a bit, and the chocolate is best melted, so feel free to pop one in the microwave for a few seconds before eating.
Or, of course, I will not judge you if you try to eat them all right out of the oven.
Happy first day of Spring!!
