Cadbury Egg Cookies (Printable)

Soft, chewy cookies loaded with chocolate chips and chopped mini Cadbury eggs. An irresistible Easter treat ready in under 30 minutes.

# 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 Tips:

01 -
  • The cookies stay incredibly soft for days thanks to that perfect butter and sugar ratio
  • Chopped Cadbury eggs create little pools of chocolate and creamy candy centers throughout each bite
02 -
  • Overmixing the dough after adding flour makes tough cookies, so stop as soon as you no longer see dry streaks
  • Pressing extra candy pieces into the top of each dough ball before baking makes them look bakery beautiful
03 -
  • Chop Cadbury eggs into varied sizes, from small crumbs to larger chunks, for texture throughout
  • Rotate baking sheets halfway through baking if your oven has hot spots

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