Cadbury Mini Egg Cookies (Print Version)

Soft, chewy cookies bursting with chocolate chips and colorful Cadbury Mini Eggs for a festive treat.

# Ingredient List:

→ 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

# Recipe Steps:

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 about 2 inches apart.
08 - Press a few extra Mini Egg pieces on top of each dough ball for decoration if desired.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come together in under 30 minutes, which means you can surprise someone with homemade cookies before they even finish their coffee.
  • That crunchy-chewy contrast from the Mini Eggs is genuinely addictive and makes these taste like no other chocolate chip cookie you've made.
02 -
  • Do not overbake these cookies—I learned this the hard way by pulling them out when I thought they looked done, only to end up with hard, crunchy discs that tasted like disappointment instead of the soft, chewy treasure they're supposed to be.
  • Room temperature ingredients make an enormous difference; cold butter won't cream properly, and cold eggs won't incorporate smoothly, which directly affects how tender your final cookies become.
03 -
  • Brown sugar should be packed firmly into your measuring cup and leveled off; loose brown sugar throws off your measurements and can make cookies spread too thin.
  • If you notice your cookies spreading too much and baking unevenly, your butter was probably too warm or your dough sat out too long—pop the scooped dough in the fridge for fifteen minutes before baking and watch the magic happen.
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