Cadbury Mini Egg Chocolate Coconut Cookies
It’s the most
amazing dangerous addicting wonderful time of the year: Cadbury Mini Egg season. There are few candies out there that have such a cult-like following, but I’m telling you that I’ve never seen people go crazy over a candy quite like mini eggs. I’m sure in some part of the country there is a Mini Eggs Anonymous group with people confessing to binge eating bags of mini eggs in one sitting with absolutely no self control. “Hi, my name is Rebecca and I’ve eaten an entire bag of mini eggs after a spin class.” Don’t judge, we’ve all been there.
But fear not fellow mini egg addicts, because I’ve finally found a solution to not eating an entire bag of mini eggs in one sitting: bake them into a cookie. At least it will take you a lot longer to eat three dozen cookies and you’ll be more inclined to share … I think. Seriously, that’s the best solution I’ve got, so if you have found a better way to curb the addiction, let me know. And that’s how this recipe for these Cadbury Mini Egg Chocolate Coconut Cookies came about.
While there are apparently now dark chocolate and white chocolate versions of mini eggs, I’m a classic milk chocolate mini egg aficionado myself. So for this cookie I decided to just put all of my favorite things into a mixing bowl and see how it turned out: browned butter, Cadbury Mini Eggs, white chocolate chips and coconut. The result? The world’s most delicious cookie ever created. You’re welcome.
Words cannot even begin to describe how absolutely amazing this flavor combination is. But I’ll do my best.
First, I don’t think you can ever go wrong with browned butter. That nutty, caramel taste that the browning of the butter adds to even just a plain chocolate chip cookie is unbelievable. I also love the combination of chocolate and coconut. Especially when some of the coconut ends up on the outside of the cookie, it adds a nice crunch to the soft cookie base. And the candy coating shell on the mini eggs keeps the milk chocolate in tact with a nice crunch on the outside as well. Between the flavor and texture combinations, your taste buds are just going to go crazy with each bite.
I only have a cup of mini eggs in this recipe, but I’ll tell you why. That’s because that’s all that was left after I got into the bag on Saturday morning before baking these in the afternoon. I would recommend adding a few more mini eggs to the recipe if you’re able to keep yourself from eating them in the process, but good luck with that.
I know I’ve also been trying to convince you here that baking mini eggs into this cookie will really help you eat less mini eggs, but if we’re going to be honest here … I ate three for breakfast on Sunday morning. And the only thing that stopped me from eating any more was packaging them up and dropping them off at UPS to send to one of my friends. #MiniEggsAnonymous
So whether you are looking for a new cookie recipe this Easter season or you need to find a way to curb your mini egg addiction, bake up a batch of these Cadbury Mini Egg Chocolate Coconut cookies today!
Cadbury Mini Egg Chocolate Coconut Cookies
Yield: 3 dozen cookies
Prep Time: 15 Minutes (plus 45 minutes to chill dough)
Cook Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup Cadbury Mini Eggs, chopped
- 1 cup white chocolate chips
- 1 cup shredded coconut
- In a saucepan over medium heat, brown the butter and set aside in a separate bowl to cool. (Optional: You can also substitute regular melted butter in place of browned butter for this recipe.)
- In a large mixing bowl, use an electric mixer to cream together the cooled browned butter, brown sugar and granulated sugar. Mix in the egg, egg yolk and vanilla extract and blend on a high speed until creamy.
- In a separate bowl, sift together the flour, corn starch, salt, and baking soda. Slowly add the dry ingredients to the wet batter mixing on a low speed until incorporated.
- Fold in the shredded coconut and white chocolate chips until evenly distributed.
- Roughly chop about a cup of Cadbury Mini Eggs and fold into the dough.
- Put the dough in the refrigerator to chill for at least 45 minutes.
- Preheat the oven to 375 degrees F. Using a medium-cookie scoop, place even-size balls of cookie dough at least an inch apart on a sil-pat or parchment-lined baking sheet.
- Bake at 375 degrees F for about 10 minutes, until the edges just turn lightly golden. Let the cookies set on the tray for about 5 minutes before transferring to a wire rack to cool. Enjoy!