Description
These Cadbury Egg Cookies are a delightful treat combining soft, chewy cookie dough with semi-sweet chocolate chips and crushed Cadbury mini eggs for a festive twist. Perfect for Easter or anytime you crave a sweet, crunchy chocolate surprise.
Ingredients
Units
Scale
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups Cadbury mini eggs, coarsely crushed
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture looks creamy and slightly fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture just until no streaks of flour remain.
- Fold in Chocolate Chips and Eggs: Gently fold in the chocolate chips and the crushed Cadbury mini eggs, distributing them evenly throughout the dough.
- Scoop Dough: Scoop rounded portions of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake: Bake for 9–11 minutes, or until the edges are lightly golden while the centers still appear soft.
- Cool Cookies: Allow the cookies to rest on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Letting the cookies rest on the baking sheet before transferring helps them set without breaking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.