Easter cookies? Cookies are an easy way to impress this Easter – especially these Cadbury caramel egg cookies!
If you’re looking for a quick, easy and tasty treat – this is the recipe for you!
I know easter can be tedious, especially if you’re hosting. So, why don’t you make a batch cookies? They’re quick and easy and best of all – require minimal time and effort. No need to be faffing around the kitchen, take all the unnecessary drama out of the day and just enjoy it all.
Anyway, lets get started, shall we?
75g Light brown sugar.
75g Granulated sugar.
1 tsp Vanilla extract.
250g Plain flour.
1/2 tsp baking powder
Pinch of salt.
100g milk chocolate chips (plus extra to decorate).
100g fudge pieces (plus extra to decorate).
Cadbury caramel eggs.
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.
To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.
Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which shouldn’t happen). Now is the perfect time to add in your vanilla extract.
Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips and fudge pieces.
Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.
As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop. Fill with some caramel, then roll it in your hands until you have a round ball shape and as an optional finish, roll the cookie dough balls in a mixture of chocolate chips and fudge pieces, now place onto your lined baking tray. Repeat this process until you have no dough left.
When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.
Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.
Although it may be tempting to eat these straight from the oven, you’ll want to partially finish the cookies off. Simply place half a Cadbury caramel egg on top in the centre and allow them to cool to the stage where you can pick them up at least. They are best enjoyed slightly warm or at least reheated!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.