Malted Dark Chocolate Cadbury Egg Cookies

These malted dark chocolate Cadbury egg cookies are speckled with candy coating resulting in both a chewy and crispy texture that you won’t be able to resist.

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Growing up I never really like the Cabury eggs, neither cream filled or caramel filled. In general I did not enjoy any gooey centered candy, which included gushers and those gooey centered strawberry hard candies. But then Cadbury came out with mini chocolate eggs without any filled, just a pretty candy coating. They are basically giant M&Ms, but for some reason I like them better.

I specifically love the dark chocolate version of the Cadbury mini eggs. While most of them are eaten straight out of the bag, I sometimes manage to save enough to create a recipe with them. This year I finally had enough will power to save enough to make cookies! It helps when you buy an extra bag…

Normally, my go-to chocolate chip cookie recipe is my classic chewy (and also one of the most popular recipes on my blog), but for some reason malted cookies make me think of Easter. So instead I modified a recipe I had previously shared for a malted chocolate chip cookie instead.

These cookies go against my rule of always using real butter. But you know what? Sometimes rules are made to be broken. And sometimes there’s just something about the texture you can from baking cookies with butter flavored vegetable shortening. I’d say they are one step closer to being dairy free if that’s something you look for – except for the malted milk powder, chocolate syrup, and chocolate.

I will say chopping those eggs was a battle, but you could make life easier on yourself by pulsing them in a food processor. But it was worth the effort. These chewy rich cookies are elevated by crispy bits of chopped candy coating flecks throughout the dough, creating a lovely texture. It’s crispy without being crunchy which is a lovely attribute.

And that dark chocolate is even better paired with the malted milk powder than I had hoped for. So grab some malted milk powder and set aside some Cay eggs because you’re going to want to make these! Even if you’re picking them off on sale post-Easter ;-).

Four years ago: Spring Cleaning & Organizing: POP to it with OXO

Six years ago: Toasted Coconut Bird’s Nest Krispies Treats

Seven years ago: Oven-Fried Parmesan-Panko Crusted Tilapia

Ten years ago: Orange Beef

MALTED DARK CHOCOLATE CADBURY EGG COOKIES

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Yield: Approximately 3 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup butter flavored shortening, room temperature
• 1-1/4 cup packed brown sugar
• 1/2 cup malted milk powder
• 1 egg, room temperature
• 2 Tbsp chocolate syrup
• 1 Tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chopped dark chocolate Cadbury mini eggs

Directions

1. In a large bowl, blend together the shortening and sugar until light and fluffy, about 2 minutes.
2. Add malted milk powder, egg, chocolate syrup, and vanilla, blending until combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in chopped chocolate eggs by hand.
4. Shape into 2 inch balls and refrigerate for 30 minutes (or overnight).
5. Preheat oven to 375 degrees. Bake for 8-10 minutes or until edges become to brown. Middle should be slightly underdone and still puffy when you remove them from the oven.
6. Allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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