Cadbury Egg Cookies
1 cup unsalted butter, cold and cubed
1/2 cup sugar
1 cup light brown sugar
2 tsp. vanilla
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
2 cups, crushed + more for topping Cadbury Egg Candies
Preheat the oven to 400 degrees F. and line a cookie sheet with parchment paper. Set aside.
Cut up the butter into small cubes. Place the butter in the bowl of a stand mixer fit with the paddle attachment.
Cream together the butter and sugars for about 3 1/2 minutes on low speed.
Add in the eggs one at a time mixing between each addition. Add in the vanilla.
In a separate small bowl, whisk together the flours, cocoa powder, cornstarch, baking soda, and salt.
Add the dry ingredients into the wet and mix just until a dough starts to form.
Place the Cadbury eggs into a large ziplock bag and use a mallet or rolling pin to crush them into small pieces.
Add in the crushed Cadbury eggs. Mix until they are evenly distributed - only for a couple seconds so you don't over mix the dough.
Scoop the dough into large balls about 10 Tbsp amount balls of dough. Use the video for reference to see how big mine are. You want them to be large. Very slightly flatten the balls of dough, not too much - just a bit. Press in extra crushed Cadbury egg pieces to the top of each cookie.
Place 4-5 cookies on the cookie sheet at a time. Let them chill in the fridge for 15 minutes then bake for 10 minutes or until golden brown all over.
Allow the cookies to sit on the pan to cool as they will continue to bake.