Description
Delight in these festive Cadbury Mini Egg Cookies, perfect for Easter and springtime celebrations. These soft, chewy cookies are loaded with semi-sweet chocolate chips and colorful Cadbury Mini Eggs, making them a fun and delicious treat that everyone will love.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups Cadbury Mini Eggs (some chopped, some whole for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This aerates the dough and creates a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to add flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips and Mini Eggs: Gently fold in the semi-sweet chocolate chips and chopped Cadbury Mini Eggs, distributing them evenly throughout the dough.
- Portion Dough: Scoop the dough into 2-tablespoon portions and place each on the prepared baking sheet about 2 inches apart to allow room for spreading. Press a few whole Mini Eggs into the top of each dough ball for a festive finishing touch.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up to the perfect texture.
Notes
- For a bakery-style appearance, reserve some whole Mini Eggs and press them into the cookies immediately after baking while they are still warm.
- Refrigerate the dough for 30 minutes before baking to produce thicker cookies.
- These cookies are ideal for Easter or springtime celebrations and freeze well for up to 3 months when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
