Description
These soft and chewy Cadbury Egg Cookies are packed with rich chocolate chips and crunchy bits of mini Cadbury eggs. Perfect for Easter, springtime baking, or whenever you’re craving a festive treat!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini Cadbury eggs, chopped
- ¾ cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in the eggs, one at a time, followed by the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
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Fold in the chopped mini Cadbury eggs and chocolate chips.
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(Optional) Chill the dough for 30 minutes for thicker cookies.
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Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
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Bake for 10-12 minutes until the edges are golden brown. The centers should look slightly underbaked.
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Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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For thicker cookies, don’t skip the chilling step.
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Slightly underbaking keeps them soft and chewy.
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Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg