This recipe (and blog in fact) came in response to my dear friend Thierry who is ever-loyal to my baking, appreciates sweets, and frankly needed some cookies when he said he was going on a January diet. Not to mention it was a personal retaliation to all those join-a-new-gym ads to shed holiday weight, making me feel guilty for not jumping on the bandwagon... Diets? Eating is about enjoyment, moderation, quality, indulgence, rather than a merry-go-round of diet binges.
Thierry loves Cadbury mini-eggs (chocolate Easter eggs out in January...I know...) so I thought why not put them in a cookie for extra deliciousness. These are not for the faint of heart.
Cadbury Mini-Egg Cookies
2 cups (260g) all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, room temperature
2/3 cup (130g) granulated white sugar
2/3 cup (140g) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
Approx 1 1/2 (200g) small bags Cadbury mini eggs
Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper. In a large bowl combine all dry ingredients. In a bowl combine all wet ingredients. Slowly add dry to wet ingredients. Finally add Cadbury mini eggs.
Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place 6 balls of dough on each baking sheet depending on size of baking sheet. Gently flatten each ball of dough ball. Bake the cookies for about 12-15 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. Makes about 18 cookies.
Enjoy with a glass of milk, or peppermint tea.
They have Cadbury crunch to their ensembles - crisp and colourful.
|Pic courtesy HarpersBazaar.com|