Cadbury Mini Egg Cookies (Print Version)

Soft, chewy cookies bursting with chocolate chips and colorful Cadbury Mini Eggs for a festive twist.

# What You'll 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

# How to Make It:

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 ingredient mixture to wet ingredients, mixing just until combined. Do not overmix.
06 - Fold chocolate chips and chopped Cadbury Mini Eggs into dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Press a few additional Mini Egg pieces on top of each dough ball for visual appeal, if desired.
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 cooling rack to cool completely.

# Expert Advice:

01 -
  • The cookies stay impossibly soft in the middle while the edges crisp up just enough to hold their shape.
  • Cadbury Mini Eggs don't fully melt, so you get pockets of crunchy color and chocolate surprise with every bite.
02 -
  • Don't bake these until the very edges turn brown—pull them out when they look almost underdone in the center, and the carryover heat will finish the job perfectly.
  • Room temperature ingredients matter more here than you'd think, especially the butter and eggs, because they incorporate smoothly and create a better texture.
03 -
  • Slightly underbaked is better than overbaked here—those soft, chewy centers with crispy edges are what make people come back for more.
  • Chop your Mini Eggs fresh right before mixing, and keep a few whole ones reserved to press on top of the dough balls for decoration before baking.
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