Ingredient Notes:
Butter and Shortening: This recipe calls for a mix of butter and shortening. I sometimes like that combo because you get flavor and tenderness from the butter, and some structure and softness from the shortening. If you’d rather not use shortening, or don’t have it on hand, you can definitely make this recipe will all butter as well. Cadbury Eggs: You can use regular or dark eggs, and in any of the special colors they sometimes offer. You’ll want a standard 10oz bag.
Instructions:
I like to leave some big chunks in there as well as the little slivers. Pro tip: Save a few of those eggs and after you drop your dough onto the sheet, place them on top with the colored coating facing up. That way when they bake up they have those pretty bursts of pastel color
Bake the Cadbury Egg Cookies
These are slightly crisp on the outside and soft and chewy in the centers. I like to under-bake them so they’re like a gooey brownie in the middle.
You could also raid your kids’ candy baskets and toss in chopped up chocolate bunnies, mini candy bars, or whatever. This is a great base recipe and perfect for any holiday add-ins.
