GIANT CHOCOLATE CADBURY EGG COOKIES
Giant made from scratch cookies, can you even?!
Don’t think I’ve ever met someone who DOESN’T like Chocolate Cadbury Eggs. Growing up every Spring my Mom would always buy us these eggs by the bagful. She’s who I get my love of chocolate from and now that I’m all grown up I try to limit myself to only 1-2 bags per season. BUT they are just that good and totally addicting.
We keep them out in a little bowl so we can do a lil walk by chocolate snack kinda thing.
If you’ve never had them (unlikely, right?!) they’re perfectly crisp with a thin chocolate crunchy shell on the outside and a delicious dense chocolate on the inside. They’re made with pretty pastel colored shells and are the perfect size to pop fully into your mouth or eat in small bites!
Mhmm I love them so much!
This year I had the pleasure of introducing them to my two year old son and can I just say he’s just like his Mama and his Mimi, he was in love instantly! I do think that’s everyone’s reaction, though.
Wish these were available all year so we could eat as many bags as we please.
After professing our love of these Chocolate Cadbury Eggs to you, let me introduce the real reason we’re discussing these little nuggets of gold….
We made them into GIANT CHOCOLATE CADBURY EGG COOKIES for you and your weekend!
Absolutely huge (6 ounces of cookie dough to be exact) cookies with mini chocolate chips, Chocolate Cadbury Eggs, rolled oats, and of course all the usuals like eggs, butter, vanilla, and two types of sugar.
The texture of these cookies is absolutely to die for honestly.
The crispness of the Cadbury Egg shells paired with the baked oats is just perfection. You get all the deliciousness of a regular chocolate chip cookie and all the flavors but amplified to the 100th degree. These are not like oatmeal cookies at all so don’t let that scare you!
Also, no raisins here!
These Giant Chocolate Cadbury Egg Cookies can be made as is (giant!) or made in half sizes as well. Both bake to the perfect golden brown on the edges and bottom. And the insides stay slightly gooey, soft and fluffy on the inside.
The absolute perfect cookie.
GIANT CHOCOLATE CADBURY EGG COOKIES
Ingredients
- 1 CUP MINI CHOCOLATE CHIPS
- 1 CUP CHOCOLATE CADBURY EGGS CRUSHED
- 1 CUP SALTED BUTTER SOFTENED
- 1/2 CUP GRANULTED SUGAR
- 1 CUP BROWN SUGAR
- 1 TEASPOON VANILLA
- 1 EGG
- 1/2 CUP ROLLED OATS
- 2 CUPS ALL PURPOSE FLOUR
- 1 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
Instructions
- PREHEAT OVEN TO 350 F AND LINE 2 LARGE COOKIE SHEETS IN PARCHMENT PAPER.
- CRUSH 1 CUP OF CADBURY EGGS AND SET ASIDE.
- COMBINE SOFTENED (NOT MELTED) BUTTER AND BOTH SUGARS WITH A WHISK ATTACHMENT IN A STAND MIXER OR A HAND MIXER. CREAM TOGETHER UNTIL FLUFFY, LIGHT, AND COMPLETELY COMBINED, SHOULD TAKE A COUPLE MINUTES TO ACHIEVE.
- ADD IN THE EGG AND VANILLA WHILE SCRAPING DOWN THE SIDES OF THE MIXING BOWL, MIX UNTIL COMBINED.
- POUR IN FLOUR, OATS, SALT, AND BAKING SODA. MIX SLOWLY UNTIL JUST COMBINED TOGETHER. TOSS IN CRUSH CADBURY EGGS AND MINI CHOCOLATE CHIPS. MIX TOGETHER UNTIL JUST INCORPORATED, TRY NOT TO OVER MIX.
- MEASURE OUT 6 OUNCES OF COOKIE DOUGH (OR 1/3 CUP). GATHER THE DOUGH INTO A TALL "BALL" SHAPE AND DON'T SMOOSH IT OR PACK IT TIGHTLY TOGETHER.
- BAKE AT 350 F WITH JUST A FEW COOKIE DOUGH TALL BALLS ON EACH COOKIE SHEET FOR 15-18 MINUTES UNTIL EDGES ARE JUST GOLDEN BROWN.
- REMOVE FROM THE OVEN AND LET THEM SIT AND COOL ON THE COOKIE SHEET FOR 20 MINUTES, THEY WILL KEEP COOKING HERE!
Notes
After seeing these on Instagram from Cooking With Karli, we were hooked immediately and these definitely exceeded all of our expectations. And they’re Ollie approved, too (not sure he’s had a cookie he doesn’t approve of but still!)
If you really love giant cookies, these M N M OATMEAL COOKIES are an oldie but goodie, too!
P.S this is not a sponsored post, just a love post!
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