Cadbury Egg Fudge Cookies

Brownie taste, cookie texture.

My childhood best friend could easily scarf half a dozen cookies in one sitting. I, however, was a more casual cookie consumer. I wanted one, maybe two, and only while they were hot. Fresh-baked cookies—I'm talking barely out of the oven—have the texture I like: gooey, with a little crispiness on the outside. But then, a few hours later, as they cool and firm up, I inevitably lose interest. I've even gone so far as to throw entire batches away, just because they bore me. 

       But then I discovered instant pudding mix. Folding the powder stuff into cookie dough yields the kind of chewy cookie you'd expect to find at a bakery—and they stay that way for days, long after most cookies would have gone stale. Now, I can easily eat an entire batch myself. (I'm still torn over whether or not this is a good thing.) 

       I have a basic pudding cookie recipe that I've adapted dozens of ways: classic chocolate chip, cranberry white chocolate, mint chocolate chip, chocolate peanut butter, to name a few of my favorites. For Easter, I stirred Mini Cadbury Eggs into a fudge chocolate base. The result, as described by my mother: "Crunchy on the outside, semi-creamy on the inside, with a nice little burst of yummy." 

Home at Nance Farm for Easter!

What you need

Adapted from AllRecipes

2 ¼ cups flour

1 tsp baking soda

2 sticks butter, softened

¾ cup brown sugar, packed

¼ cup white sugar

1 package chocolate fudge instant pudding mix (3.9 oz)

2 eggs

1 tsp vanilla extract

1 bag Mini Cadbury Eggs

Put it all together

1. Preheat the oven to 350°F. 
2. Use a mixer to cream the butter, brown sugar, and white sugar in a large bowl. Add the pudding mix, and beat until incorporated completely. Mix in the eggs and vanilla. 
3. Combine the flour and baking soda, then add to the butter mixture. Blend thoroughly.
4. Stir in the Mini Cadbury Eggs with a wooden spoon. (Don't use the mixer. It will crush them.) 
5. Roll dough into 1" balls, and position them at at least 2 inches apart on a cookie sheet covered in parchment paper (or an ungreased cookie sheet). Bake for 10-12 minutes.*

* I bake mine for 11 minutes. The cookies will come out slightly gooey in the middle, but once cool, have the perfect textural balance of crispy and chewy. 

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