That first hiss from the cooker tells you somethin good is happenin. You look over and hear that little surge of steam and you feel the excitement. You know somethin tasty is goin down in that pot. The smell fills the air and you sense this is gonna be a good one. You gotta be quick with that quick release to keep the cookies nice and tender. You watch the steam cues and get ready to open that sealing ring.
You then see the perfect texture that says, yep, this worked real good. Those cookies come out with a golden edge and melty chunks inside. Gotta love that steam magic and the smell of all that chocolaty goodness. You're pretty sure you just hit the snack jackpot. Just a few more minutes and these bad boys will be ready to enjoy and you feel proud of what you just made. Damn, they smell amazing, and you just know you're gonna love this!
Cadbury Egg Cookies
Ingredients
Main ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter at room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 eggs large
- 2 teaspoons pure vanilla extract
- 1 ½ cups chopped Cadbury Mini Eggs
- 1 cup chocolate chips
- 1 cup toasted coconut
- flaked sea salt for sprinkling on cookies
Instructions
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
- Add the dry ingredients and mix on low until just combined.
- Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt.
- Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
- Tip: To chop the Cadbury eggs, place them in a Ziploc bag and smash with a rolling pin. Make sure you don’t smash them too much, you don’t want them completely crushed. See the post for instructions on how to toast coconut. You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies.