Cadbury Mini Egg Cookies (Print Version)

Deliciously soft cookies bursting with chocolate chips and crunchy Cadbury Mini Eggs for a colorful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# How To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Press a few extra Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The Mini Eggs stay just crunchy enough to surprise your teeth while melting into the soft cookie dough.
  • These bake in under fifteen minutes total, making them perfect for last-minute Easter baskets or unexpected guests.
  • Watching the candy shells catch the oven light through the glass door is oddly therapeutic.
02 -
  • Never overbake these cookies chasing the perfect golden color; underbaked is forgivable and delicious, overdone means you'll bite into a brick and wonder what went wrong.
  • The Cadbury Mini Eggs are softer than you think, so chopping them just before folding in prevents them from melting into the dough too early and losing their identity.
03 -
  • Reserve whole Mini Eggs to press into the tops of dough balls before baking for visual drama and guaranteed candy pockets in every cookie.
  • If your Mini Eggs keep breaking while chopping, place them in the freezer for five minutes first; the cold makes them less likely to shatter under pressure.
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