Cadbury Egg Cookies
These Cadbury Egg Cookies are soft, chewy, and loaded with chunks of chocolate and crunchy, candy-coated mini Cadbury eggs. They’re the perfect Easter treat, with a golden brown exterior and a gooey center!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini Cadbury eggs, roughly chopped
Instructions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and chopped Cadbury eggs.
Step 2: Bake the Cookies
- Scoop the cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gently crush the mini Cadbury eggs using a rolling pin for the best texture.
- For extra chocolatey cookies, press a few extra pieces of Cadbury eggs on top before baking.
- Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
Find it online: https://ukfinda.com/cadbury-egg-cookies/