Best Easter Cadbury Egg Cookies (Print Version)
# Ingredients:
01 -
1 package fudge brownie mix
02 -
2 tablespoons all-purpose flour
03 -
1/3 cup oil
04 -
1 egg
05 -
1 tablespoon water
06 -
1/4 cup assorted pastel candy sprinkles
07 -
63 mini chocolate eggs (approximately 1 cup from a 9-ounce bag)
# Instructions:
01 -
In a mixing bowl, combine the brownie mix, flour, oil, egg, and water. Mix until a smooth dough forms.
02 -
Gently fold in the candy sprinkles and mini chocolate eggs until evenly distributed throughout the dough.
03 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop dough onto the sheet, spacing evenly to allow for spreading.
04 -
Place the baking sheet in the oven and bake for approximately 9-11 minutes or until the cookies are just set. Do not overbake to maintain a chewy texture.
05 -
Remove from the oven. Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Store cookies in an airtight container with a piece of bread to maintain softness for up to 5 days. Layer with parchment paper to prevent sticking.
02 -
Freeze cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw at room temperature for 1-2 hours before serving.