Cadbury Egg Cookies (Print Version)
Chewy chocolate chip cookies studded with chopped mini Cadbury eggs for a colorful Easter twist.
# What You Need:
→ Dry Ingredients
01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - ¾ cup granulated sugar
06 - ¾ cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped
# How to Make It:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then stir in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped mini Cadbury eggs.
07 - Scoop tablespoon-sized mounds onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden but centers are still soft.
09 - Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- The crunchy candy shell gives way to creamy chocolate centers in every single bite
- These cookies stay perfectly soft and chewy for days thanks to the brown sugar
- They look absolutely gorgeous on a platter with those colorful speckles throughout
02 -
- Chopping the Cadbury eggs creates pockets of chocolate throughout instead of just whole eggs
- Pressing a few extra egg pieces on top before baking makes them look bakery beautiful
- These cookies continue baking on the hot pan, so pulling them out slightly underdone is perfect
03 -
- Rough chop the Cadbury eggs rather than crushing them to maintain some bigger pieces
- Use a cookie scoop for uniform sizing so they all bake at the same rate