Cadbury Mini Egg Cookies (Printable Version)

Soft, chewy cookies bursting with chocolate chips and crunchy Mini Eggs for a vibrant springtime treat.

# What You'll 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 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 vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Press a few additional Mini Egg pieces on top of each dough ball for visual appeal.
09 - Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft.
10 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack for complete cooling.

# Expert Advice:

01 -
  • Perfect balance of soft, chewy cookies with crunchy Cadbury Mini Eggs.
  • Easy to prepare with common ingredients and minimal effort.
  • Festive look ideal for Easter and spring celebrations.
  • Vegetarian-friendly and suitable for sharing with family and friends.
  • Cookies freeze well for make-ahead convenience.
02 -
  • Use softened but not melted butter for the best texture.
  • Do not overmix the dough once the dry ingredients are added; this keeps cookies tender.
  • Spacing dough balls 2 inches apart prevents them from spreading into each other.
  • Bake just until edges are golden to keep centers soft and chewy.
  • Store cooled cookies in an airtight container to retain freshness or freeze for longer storage.
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