Need to use up all that Easter candy? Mini Cadbury Eggs get put to good use in these chewy, soft walnut cookies!
One does not simply walk past the Easter candy aisle.
Or, at least, I do not simply walk past the Easter candy aisle without loading my cart with five different kinds of chocolate all shaped like eggs.
I impulsively toss bags into my cart, somehow hypnotized by all the pastels and shiny foil wrappers.
And then I get home, and can’t remember anything. How did I end up with 10 bags of Easter candy? What came over me? I don’t even really *like* Easter candy. I mean, I’ll eat a piece here or there, but for the most part I stick to the hard stuff- ya know, cookies, brownies, and cheesecake. #legit
At this point, it’s too embarrassing to drag my shame face back to the grocery store and return all the candy. Besides, if I did I’d probably end up buying a neon colored Easter basket, 12 dozen plastic eggs, and a giant bunny for the front yard. (What is wrong with me?!)
So instead, I decide to bake. And what once was an embarrassing amount of Easter candy turns into an embarrassing amount of Easter candy cookies. I think it’s an upgrade.
These Mini Cadbury Egg treats were born out of necessity and a craving for cookies with nuts. It’s not often I want nuts in my cookie. They better stay the heck away from my chocolate chip cookies. And don’t think about messing with my brownies. But for some reason I thought the crispy candy shell and milk chocolate cadbury eggs would go just dandy with a handful of crunchy walnuts.
I wanted a lighter cookie dough than my standard chocolate chip cookie dough recipe which is so rich it bends towards caramely. I thought the lighter, slightly less chewy dough of a white chocolate macadamia nut cookie would be just the thing. I searched the Internets for about .2 seconds before stumbling on Mel’s Kitchen Cafe’s recipe for White Chocolate Macadamia Nut cookies.
I ended up using her recipe as a base, but using the Cadbury eggs and walnuts in place of the white chocolate and nuts.
As it turns out, these were better than I even imagined. Sweet and soft, packed with pastel milk chocolate and just enough nutty crunch. While I struggle to eat four cadbury eggs by themselves, I had no trouble devouring four of these cookies in a row. Which also meant I had to get them out of the house or risk eating my way out of my Easter dress. The rest of these babies went to work with the Mr, but I have a feeling they’ll be making another appearance soon. At least, that’s what the four extra bags in the pantry are telling me.
Mini Cadbury Egg and Walnut Cookies
- 1/2 cup (1 stick) butter, softened
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup mini Cadbury Eggs
- 3/4 cup chopped walnuts
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In the large bowl (or electric mixer) beat together the butter and sugars until smooth and well combined. Add the vanilla and egg and beat on medium high speed until smooth. Add the flour, salt, and baking powder and beat on low until just combined.
- Divide the Cadbury eggs in half. Chop half of the eggs into smaller pieces. Leave the other half whole. Add all the chocolate eggs and walnuts to the cookie dough and stir until evenly distributed.
- Scoop heaping Tablespoons of the cookie dough onto the parchment lined baking sheets, about 1½ inches apart. Bake for 9-11 minutes, rotating the pans halfway through. The cookies won't brown much in color, so look for the edges to be set and the centers to be puffed but not quite set before pulling them out. Allow to cool on the baking sheet for about 5 minutes then remove and cool completely on a cookie rack.
Recipe adapted from Mel’s Kitchen Cafe
Looking for more Easter treats the kids will love? Here are some other favorites!