Cadbury Mini Egg Cookies (Printable)

Soft, chewy chocolate chip cookies enhanced with colorful Cadbury Mini Eggs for a festive touch.

# Ingredient List:

→ 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 Prepare:

01 - Preheat the 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 the butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Press a few extra Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The contrast between soft, chewy cookie and crunchy candy shell feels like a tiny celebration in every bite.
  • They're simple enough to throw together on a weeknight but fancy enough to bring to a gathering without apologizing.
02 -
  • Underbaking is your friend here—cookies that look barely done will be soft and chewy once cooled, while those that look fully baked will be hard by tomorrow.
  • Mini Eggs can be finicky about melting if your oven runs hot, so keep an eye on them and err on the side of shorter baking time.
03 -
  • Don't let butter get too soft or warm—it should be soft enough to indent with your finger but still hold its shape, which ensures proper creaming and texture.
  • Rough-chop your Mini Eggs rather than finely crushing them so you get pockets of candy throughout instead of a fine candy dust that blends into the dough.
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