Friday, April 22, 2011

Chocolate Cadbury Egg Cookies

Dear Cadbury (or whoever makes those mini-eggs),

Whose idea was it to make something so wonderful and delicious?  I get how amazing they are but have you noticed what they have done to my hips and my wallet, not to mention my chocolate addiction?  

These little eggs that I eat the whole bag as quick as I can before any one notices I bought them are placed very strategically around the store. They completely ruin my self control.

I mean how do you know that I always walk past the chip isle therefore placing those little beauties right there in front of me so I can't help but see them?  Seriously, do you have someone following me around?

Then you take them away for 9 months!  Whose idea was that anyway?  Now I have to stock up on them so I can make these cookies whenever I want (at least if they haven't been eaten all in one week by little rascals, oh that's me--see it's that self control thing. How can someone resist these eggs!!??)

Could you please not make something so good? Or maybe could you offer self control classes on "how not to eat an entire bag of Cadbury mini-eggs".  Just an idea.

Love (your mini eggs), The Farm Girl

Whew!  That's out of my system, not you just need to make these cookies (and stock up on Cadbury mini-eggs because I don't think anyone should wait 9 months between these delicious chocolate cookies).

Chocolate Cadbury Egg Cookies

(click here for printable recipe)

1/2 c. butter, softened
1/2 c. butter flavored crisco
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 t. vanilla
2 c. flour
2/3 c. cocoa
1/2 t. salt
1 t. baking soda
1 t. baking powder
1 1/2 c. Cadbury Mini-Eggs, crushed

1.  Preheat oven to 375 degrees.  Beat butter, crisco, and sugars until light and fluffy, about 2-3 minutes. Add eggs and vanilla, beat well.  Add dry ingredients and mix until just combined.  Stir in 1 1/4 c. of crushed eggs.  Drop by tablespoon (or medium scoop) onto ungreased cookie sheet.  Using 1/4 c. of reserved crushed eggs, add a few to the top.  This is so you can make them look pretty, very optional.  Bake for 8-9 minutes.  Remove and cool for 3 minutes before cooling completely on cooling rack.  Enjoy!
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