Get ready to transform an ordinary cake mix into the most delectable Easter treat that will have everyone asking for seconds! These Cadbury Mini Egg Thumbprint Cookies are not just a dessert; they're a celebration of springtime sweetness that combines the ease of cake mix baking with the nostalgic crunch of everyone's favorite Easter candy. In just 27 minutes, you'll create a batch of cookies so delicious and festive, they'll become your new holiday tradition.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 box yellow cake mix
- ½ cup vegetable oil
- 2 large eggs
- ½ cup flour
- ½ cup Cadbury mini eggs, crushed
- Additional mini eggs for topping
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, and eggs. Mix thoroughly using an electric mixer or whisk until a smooth dough forms.
- Add the ½ cup of flour to the dough and mix until fully incorporated. This will help prevent the cookies from spreading too much during baking.
- Crush the Cadbury mini eggs into small pieces using a rolling pin or food processor. Gently fold the crushed mini eggs into the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie dough ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and immediately press a whole Cadbury mini egg into the center of each warm cookie.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, serve and enjoy your Easter-themed thumbprint cookies.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough for 15-30 minutes before baking to prevent excessive spreading and create a more uniform cookie shape.
- Use a measuring spoon or cookie scoop for consistent cookie sizes, ensuring even baking.
- When crushing mini eggs, place them in a sealed plastic bag and gently tap with a rolling pin to control the size of the pieces.
- Press the whole mini eggs into the cookies while they're still warm to help them adhere better and create a beautiful, glossy finish.
- Let cookies cool completely before storing to prevent condensation and maintain their crisp texture.
- For extra richness, you can add a small drop of vanilla extract to the dough for enhanced flavor.
- If the thumbprint indentation fills back in during baking, gently re-press with the back of a spoon immediately after removing from the oven.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 20mg
