1cupCadbury Mini Eggs, lightly crushed(about a 9 ounce package)
½cupchocolate chips
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or baking mat; set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate bowl, use a handheld mixer to mix together the butter and sugars until light and fluffy; about 2 minutes. Mix in the egg and vanilla until well combined. Add in the flour mixture and mix until just combined. Fold in the crushed Cadbury Mini Eggs and chocolate chips with a rubber spatula.
Using either a cookie scoop or spoon, scoop the batter onto the cookie sheets (you should get about 24 cookies total) leaving about 2 inches between the cookies. Bake for about 12 minutes, or until the cookies just begin to turn golden in color; be careful not to over bake. Remove from oven and let sit on cookie sheet for 5 minutes then transfer to cooling rack to cool completely.
Video
Notes
To crush the Cadbury Mini Eggs, place them in a large zip top bag and use a rolling pin or pan to break them up. I like to keep the pieces fairly large so there are big chunks of the eggs in each cookie.
Be careful not to over bake the cookies. You want to pull them out of the oven when they just start to turn color.
Store these cookies in an airtight container in the refrigerator for up to a week.