Cadbury Egg Cookies

Doesn't that just make your mouth water? It did mine. I LOVE Cadbury mini eggs, and these cookies were wonderful! I adored them, those that we shared them with didn't love them as much as I did, but they still liked them. They have what I want to call a "grainier" texture than most cookies, but not in a bad way. Anyway, if you have any eggs left from Easter, try these!

Photo Credit to ourbestbites.com

Cadbury Egg Cookies
1/2 cup Crisco
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cup flour
6 tablespoon unsweetened cocoa powder
1 10 ounce bag Cadbury Mini-Eggs*

*If it’s not Easter, or you (gasp!) don’t like Cadbury Eggs, try these cookies with white chocolate or PB chips- they’re fantastic!

Preheat oven to 350. You’ll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they look like the picture below. A hammer would work too. Go get a kid and put him to work.

Photo Credit to ourbestbites.com
Don't they look delish?

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. And a little secret…if you want your cookies to look pretty, save a few egg pieces and pop them on top of the cookies before baking so you get those colorful speckles on top!

Drop onto a cookie sheet and cook for about 8-10 minutes. They’re soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout.

Recipe Source: Our Best Bites