Need a way to use up the bags and bags of Cadbury Eggs that seem to have snuck into you car and into your house without you even realizing?
I’ve got you covered!
I’ve been making this recipe since what seems like forever and can’t even remember where the recipe originally came from!
I’ve tweaked the recipe over the years to make it gluten free, though now I’m getting mixed review on whether or not Cadbury Eggs are gluten free or not?! Have you guys heard this too?
I scanned the QR code from my bag of eggs, and the only foods that came up on the allergy statement were, milk, soy, and yellow #5.
I’m waiting to hear back from the Hershey’s company officially, but until then, I’m crossing my fingers that the allergy statement is correct.
*I’ve included which flour to use if you aren’t gluten free.
Cadbury Egg Cookies
- 1/2 C Crisco or palm shortening
- 1/2 C Butter
- 1 C brown sugar
- 1 C white sugar
- 2 Eggs
- 1 1/2 t vanilla
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 2 1/2 C gluten free cup for cup type flour (I like this one or this one) *If you aren’t gluten free, just use regular all purpose flour)
- 6T unsweetened cocoa powder
- 1 10 oz bag Cadbury Mini-Eggs
- 1 cup your choice of mini chocolate chips, milk chocolate chips, or semi sweet (any mixture you prefer)
Preheat oven to 350.
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. Add flour, soda, baking powder, salt, and cocoa powder. Mix to combine. Stir in Cadbury Eggs + your choice of chocolate chips.
Using a cookie scoop, drop onto a cookie sheet and cook for about 8-10 minutes. Let cool for a few minutes before transferring them to a cooling rack. Enjoy!