Cadbury Mini Egg Cookies (Printable Version)

Soft, chewy cookies bursting with chocolate chips and colorful Cadbury Mini Eggs.

# 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

# 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 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 - Optionally, 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 Advice:

01 -
  • The cookies are impossibly soft in the center while the Mini Eggs add a surprising crunch that keeps every bite interesting.
  • They come together in under 30 minutes, making them perfect for last-minute Easter gatherings or springtime cravings.
02 -
  • If you bake until the cookies look completely done, they'll be too firm once cooled. That slightly underdone center is what keeps them chewy and delicious.
  • Room temperature eggs and softened butter blend together smoothly, while cold ingredients create a grainy texture that's hard to fix later.
03 -
  • Use a cookie scoop for uniform sizing, which helps all your cookies bake at the same rate and look beautifully consistent.
  • Breaking the Mini Eggs into rough chunks rather than crushing them fine preserves that satisfying crunch and makes them visually interesting throughout the cookie.
Go Back