1stick plus 3 tablespoons unsalted butter, cut into chunks, at room temperature
2/3cuppacked light brown sugar
1/2teaspoonfleur de sel or 1/4 teaspoon fine sea salt
1teaspoonpure vanilla extract
5ouncesCadbury mini eggs, smashed
Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until soft and creamy, about 3 minutes. Add the salt and vanilla. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Turn the mixer to low and beat until the dough crumbly texture.
Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half and then shape the dough into logs that are 11/2 inches in diameter. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper.
Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might break as you’re cutting them — just squeeze the bits back onto each cookie.)
Dip each cookie into the crushed mini eggs and arrange the rounds on the baking sheets, leaving about 2 inches between them.
Bake the cookies for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm.
One Comment on “Cadbury Mini Egg Cookies”
These look brilliant! Adding to our “must try” list for Easter.