Cadbury Mini Egg Cookies (Printable)

Chewy cookies rich with chocolate chips and crunchy, colorful Cadbury Mini Eggs that brighten any occasion.

# 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

# Directions:

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 using 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 visual appeal if desired.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're soft and chewy where it counts, with a crispy edge that catches light when you bite into it.
  • The Mini Eggs stay crunchy instead of melting, giving you this delightful textural surprise in every bite.
  • They come together in less than half an hour, so Easter morning baking is actually manageable.
02 -
  • The moment you pull these cookies from the oven, they'll look slightly underbaked—that's exactly right, and they firm up as they cool into chewy perfection.
  • Mini Eggs can vary in density depending on the brand and freshness; if yours seem rock-hard, chop them smaller so they distribute better through the dough.
03 -
  • Room-temperature butter creams properly and incorporates air; cold butter will make your cookies dense and sad.
  • The underbaked center is a feature, not a mistake—pull them from the oven when they look soft in the middle and they'll cool into the perfect texture.
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