Cadbury Egg Chocolate Chip Cookies (Printable Version)
Chewy chocolate chip cookies with colorful mini Cadbury egg pieces throughout. A festive Easter treat everyone will love.
# What You'll 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:
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 candy eggs create pockets of creamy milk chocolate that stay slightly soft even after baking
- These cookies strike that perfect balance between crisp edges and chewy centers
02 -
- Pressing extra candy pieces into the tops before baking creates that gorgeous spotted bakery look
- These cookies actually taste better on day two, if you can manage to hide them that long
03 -
- Chop the Cadbury eggs into different sizes, from tiny pieces to bigger chunks, so every bite is a surprise
- Sprinkle a little flaky sea salt on top right after baking for that sweet-salty magic