Description
Cadbury Mini Egg Chocolate Chip Cookies are festive, chewy cookies packed with gooey chocolate chips and colorful, crunchy Cadbury Mini Eggs. Perfect for Easter or any time you want a playful, seasonal twist on a classic cookie.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/4 cups Cadbury Mini Eggs, roughly chopped (plus extra whole/halved for topping)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and most of the chopped Cadbury Mini Eggs.
- Scoop dough onto the baking sheet, spacing about 2 inches apart.
- Press a few extra whole or halved mini eggs on top of each dough ball for decoration.
- Bake for 10–12 minutes, or until the edges are golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- Store with a slice of bread in the container to keep cookies soft longer.
- Use chopped and whole mini eggs for a mix of color and texture.
- Try swapping in white or dark chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
