Milk chocolate egg cookies from Bake from Scratch Magazine, Mar/Apr 2018 (page 105)

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Notes about this recipe

  • lawrencecharcuterie on February 11, 2023

    I think these are delicious, however I will not make them a second time. Crushing the Cadbury mini-eggs doesn't work terribly well. You yield tiny crumbs of the shell, and large chunks of chocolate. Trying to roll a cookie in different sizes of topping creates an uneven look and frustrating experience. Because the cookies spread so much, there are also large gaps in topping on the finished cookies.

  • Zosia on March 26, 2018

    This is the perfect way to share the joy of Cadbury mini eggs at Easter (and stop me from eating the entire bag myself). The cookies are exactly as described: crisp on the outside, chewy on the inside with added crunch from the eggs. And they have the most wonderful milk chocolate almond flavour. Note that the dough needs to be refrigerated for at least one hour and since my cookies spread quite a bit, I wonder if they should be refrigerated for a time after they've been shaped. I used a #70 scoop (smaller than suggested); bake time was 10 minutes; yield was 48.

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