Description
These delicious Cadbury Cookies combine a rich, buttery dough base with a luscious cocoa powder and powdered sugar filling, topped with mini Cadbury eggs for a festive, chocolatey treat. Perfect for Easter or any chocolate lover’s delight, these cookies offer a soft and tender bite with a sweet surprise in every mouthful.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 tablespoon unsalted sweet cream butter
- 3 tablespoons cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons hot water
Topping
- 24 mini Cadbury eggs
Instructions
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: Using a standing mixer, beat together the softened butter and sugar until the mixture is light and creamy, ensuring a smooth dough base.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly into the creamed butter and sugar.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix until just combined to form the cookie dough.
- Shape Dough: Using a small ice cream scoop, portion the dough and roll each portion into small balls for uniform cookie sizes.
- Bake: Place the dough balls onto a cookie sheet lined with parchment paper and bake for 8 to 10 minutes until set but not brown.
- Indent Cookies: Remove cookies from the oven and quickly press your thumb into the top of each cookie to create a small indentation for the filling.
- Cool Cookies: Transfer the cookies from the cookie sheet to a wire rack and allow them to cool completely to room temperature.
- Prepare Filling and Assemble: In a small bowl, blend together the unsalted sweet cream butter, cocoa powder, powdered sugar, vanilla extract, and hot water until smooth and spreadable. Spoon or pipe the filling into the thumbprint indents of each cooled cookie. Top each filled cookie with one mini Cadbury egg to finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a smoother dough.
- Do not overbake the cookies; they should remain soft and slightly underbaked for the best texture.
- The filling can be adjusted in consistency by adding more or less hot water.
- Mini Cadbury eggs add a delightful chocolate crunch but can be substituted with other small chocolates or candies if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
