Description
Delight in these chewy and colorful Cadbury Egg Cookies, bursting with chunks of crushed Cadbury mini eggs and semi-sweet chocolate chips. Perfect for Easter or any time you crave a sweet, festive treat.
Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour (stir, spoon & level)
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup light brown sugar (gently packed)
- ¾ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- 9 ounces Cadbury mini eggs, crushed
Instructions
- Crush Cadbury Mini Eggs: Place the Cadbury mini eggs in a zip-top bag and gently break them into smaller pieces using a mallet, rolling pin, or the bottom of a sturdy cup. Keep some pieces larger by breaking only in half. Set aside.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheet trays with parchment paper or silicone baking mats. Set aside.
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, salt, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing well and scraping down the bowl to ensure even incorporation.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture and mix until just combined, about 1 minute. Avoid overmixing to keep cookies tender.
- Add Mix-ins: Gently fold in the semi-sweet chocolate chips and all but ½ cup of the crushed Cadbury mini eggs on low speed or by hand until evenly distributed.
- Scoop Cookie Dough: Using a #30 cookie scoop (approximately 2 tablespoons), portion dough into balls and place them about 3 inches apart on the prepared baking sheets, with about 8 cookies per tray.
- Top Cookies: Press the remaining ½ cup of crushed Cadbury mini egg pieces generously onto the tops of the cookie dough balls, maintaining a rounded shape.
- Bake: Bake the cookies at 350°F for about 10 minutes, or until cookie edges are just beginning to brown.
- Shape Cookies (Optional): For thicker cookies, while still warm, gently press the edges inward using a serving spatula or swirl with a round cookie cutter to maintain shape.
- Cool: Allow cookies to cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough to keep cookies tender and chewy.
- Keep some larger chunks of Cadbury eggs for a more varied texture.
- Pressing edges while warm helps maintain a thick, round cookie shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies are great for springtime celebrations or anytime you want a fun, colorful treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
