One of the most popular recipes on this blog are my Massive Chocolate Chip Cookies that weigh in at about 4.5oz per cookie!  I have made and delivered literally hundreds of these cookies to friends, neighbors and co-workers.  My hubby delivers them wrapped in cellophane bags and tied with ribbons to his physical therapy patients at the long term facilities he works at and everyone absolutely raves about them.  I’m not going to lie, they are pretty awesome – stuffed with chocolate with the perfect crunch on the outside and a soft, slightly gooey center, so it only made sense that I put together a cute Cadbury mini egg version of this fabulous cookie for Easter!

A couple of tips for this recipe:

• The key to these cookies is that you add the right amount of flour – I have always measured my flour for this specific recipe as 2 packed cups and 3/4 cup spooned flour and they come out perfect every time.  However, for those who like a very specific weight you will want about 17 oz flour or 482 grams.
• Additionally, for these cookies you don’t want to over-handle the cookie dough.  Just get your big rounded cookie scoop and place it gently on the pan without squeezing or melding the dough.  (You can use your fingertips to gently pull it up in to a taller ball if you need to –  you want them to be taller scoops as opposed to wider scoops on the pan for best results.)
• The easiest way to break up the Cadbury’s mini eggs is by smashing them gently with a rolling pin in a bag.  If you chop them, you need a sharp knife, a big cutting board, and a lot of care to chop up these little suckers, they roll all over the place – I cut each egg in to a combination of halves and thirds – you will get some smaller pieces too as you chop.  Reserve about 1/2 cup of the larger pieces to dot the cookies with when they come out of the oven.
• Finally, I like to cook these one tray at a time on the middle rack for best results.

Ingredients:

• 1 cup cold butter, cut up into cubes
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cup AP flour (2 cups packed, 3/4 cup spooned in – equal to about 17oz or 482 grams)
• 1/4 cup plus 1 tsp cornstarch
• 3/4 tsp baking soda
• 1 tsp salt
• 10oz bag Cadbury mini eggs – I use the milk chocolate, but dark would be fabulous too
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 410 and line two baking sheets with silicone mats or parchment paper.
2. Carefully chop the Cadbury mini eggs in to big chunks or put them in a bag and use a rolling pin to gently smash them
3. In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes.
4. Beat in the eggs, one at a time, scraping down the sides in between, then add the vanilla.
5. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.  Add it to the creamed butter, sugar and egg mixture and mix until just combined.
6. Mix in the chocolate chips then stir in the egg pieces, (minus the reserved.)
7. Using a large cookie scoop, separate the dough in to 12 equal size balls of dough, yes they are HUGE.
8. Place six balls of dough on each cookie tray.  Bake for 10-12 minutes until the cookies are light golden brown on the top.
9. As soon as you remove the cookies from the oven, gently push in the pieces of eggs that you reserved – If you push down using the jagged edge they will pop through that beautiful crispy outer edge easier.
10. Let the cookies sit on the trays for 10 minutes, then transfer the cookies to the cooling racks.  Let cool at least another 10 minutes before eating so they set.

If you are going to bag these up, let them cool completely before bagging, otherwise enjoy!  As a note, these are even BETTER the next day if you can believe it!