Cadbury Mini Egg Cookies (Printer Friendly)

Soft, chewy cookies with chocolate chips and crunchy Cadbury Mini Eggs, ideal for spring celebrations.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs using a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Optionally, press additional Mini Egg pieces onto the top of each dough ball for visual appeal.
09 - Bake for 10-12 minutes, or until edges are lightly golden while centers remain soft.
10 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack for complete cooling.

# Pro Advice:

01 -
  • The Mini Eggs stay crunchy while the cookie stays impossibly soft, creating this delightful textural contrast that catches you off guard.
  • These bake in under 15 minutes, so you can make them on a whim without blocking out your whole afternoon.
  • They freeze beautifully, which means you can prepare ahead and feel like a prepared parent during the chaos of Easter morning.
02 -
  • The moment you think cookies are done, they probably need 30 more seconds; underbaked edges are your friend because the residual heat keeps them from becoming cakey.
  • If your Mini Eggs are too warm or sitting directly on the dough before baking, the chocolate shell can separate from the sugar center and create odd textures.
03 -
  • Softened butter is non-negotiable; if you're in a rush, cut it into small cubes and let it sit for 10 minutes rather than trying to force cold butter into creaming.
  • The 5-minute rest on the baking sheet is where your cookies transition from dough to structure, so don't skip it no matter how eager you are to eat them.
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