PEI Liquor Celebrate Spring 2025

mini egg cookies

Ingredients

3/4 cup granulated sugar 2 large eggs 1 Tablespoon vanilla extract 1 cup semi-sweet chocolate chips 9 ounces Cadbury mini eggs

3 1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda

1 cup light brown sugar, gently packed 1 cup unsalted butter, room temperature

Directions

1. Place the Cadbury mini eggs inside of a zip-top bag and use a mallet, rolling pin, or the bot tom of a sturdy cup to break up the candies into smaller pieces. Keep some pieces larger by only breaking in half. Set aside. 2 . Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat. Set aside.

3. Stir together the flour, salt, and baking soda in a large bowl. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula. 5. Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute. Add the chocolate chips and all except 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until just combined, about 30 seconds. 6. Use a #30 cookie scoop (about 2 Tablespoons) to spoon the cookie dough into a ball and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generous ly press the remaining Cadbury mini egg pieces into the tops of the cookie dough balls while maintaining a round shape. 7. Bake at 350˚F for 10 minutes or until the edges are just barely starting to brown. For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cook ie cutter while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer them to a wire rack to cool completely.

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