Cadbury Mini Egg Cookies (Printable)

Soft and chewy cookies featuring chocolate chips and crunchy Cadbury Mini Eggs for a delightful 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

# Method:

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 with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Optionally, press a few extra Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They hit that impossible sweet spot between cake-soft centers and slightly crispy edges that somehow stay chewy the next day.
  • The colorful Mini Eggs make them feel like springtime captured in a single bite, fun enough for kids but elegant enough to serve at a dinner party.
  • They come together in under half an hour, which means you can go from idea to finished cookies before anyone even asks what's for dessert.
02 -
  • Don't overbake—the moment you see golden edges is your cue to pull them out, because they'll seem underdone but will set perfectly as they cool and that's where the magic lives.
  • If you chop your Mini Eggs the night before, store them in an airtight container or they'll start sticking together from the humidity and chocolate residue.
03 -
  • Room temperature ingredients matter more than you'd think—pull your eggs and butter out an hour before baking for a dough that combines smoothly instead of separating.
  • Reserve some whole Mini Eggs to press onto cookies after scooping but before baking, so they stay colorful and crunchy instead of disappearing into the dough.
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