These Easter Egg Cookies are chewy and moist with a rich chocolate flavor and crunchy sweet chocolate covered Cadbury mini eggs in every bite– its fun pastel colors welcome the spring season and makes for the perfect Easter treat!
In a large bowl, combine the wet ingredients: melted butter, sugar, eggs, and vanilla. Whisk well.
In a medium sized bowl, combine dry ingredients: flour, baking soda, cocoa powder, and salt. Mix well.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Place half of the Cadbury mini eggs (approx. 1 cup) into a ziplock bag. Using the smooth side of a meat pounder, crush the eggs into smaller pieces. Fold into the cookie dough.
Optional: to prevent spreading, chill cookie dough for 30-1 hour.
Roll dough into 1.5 inch balls. Place on a baking sheet. Repeat until all the dough is used up.
Top each dough ball with 2-3 of the remaining whole Cadbury mini eggs. Be sure to press each mini egg into the dough so it doesn't fall off.
Bake for 9-11 minutes. Cookies are ready when the edges are set. Cookies should be slightly soft. Allow cookies to cool on baking sheet for 1-2 minutes before removing them to a baking rack to cool for 5-10 mintues.