Cadbury Egg Cookies (Printable Version)

Chewy cookies studded with mini Cadbury eggs and chocolate chips. A festive treat for Easter.

# What You'll Need:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - ¾ cup granulated sugar
06 - ¾ cup light brown sugar, packed
07 - 2 large eggs
08 - 2 tsp pure vanilla extract

→ Add-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped

# Directions:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then stir in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped mini Cadbury eggs.
07 - Scoop tablespoon-sized mounds onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden but centers are still soft.
09 - Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The way the Cadbury egg pieces create pockets of gooey, melty chocolate magic inside each cookie
  • That perfect chewy edge and soft center combo that makes you reach for just one more
02 -
  • Pressing extra Cadbury egg pieces on top before baking makes them look gorgeous and adds extra chocolate pools
  • Room temperature butter is essential—cold butter wont cream properly and affects texture
03 -
  • Scoop all your dough balls before baking so they bake evenly and you do not accidentally overwork any remaining dough
  • Invest in a good kitchen scale—weighing ingredients makes these cookies foolproof every single time

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