Description
These classic chewy Cadbury Egg Cookies are the ultimate springtime treat! Soft centers, crisp edges, and loads of colorful mini eggs and melty chocolate chips in every bite. Perfect for Easter dessert tables, cookie swaps, or just because you love chocolate!
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups (315g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 1/2 cups Cadbury Mini Eggs, chopped or lightly crushed
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients until fully combined.
Fold in chocolate chips and chopped Cadbury Mini Eggs.
Scoop dough (about 2 tablespoons) onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
Notes
For a bakery-style finish, press a few extra mini egg pieces on top of each cookie right after baking.
Cookies will continue baking slightly on the sheet after you remove them from the oven.
Store in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American