Description
These Cadbury Mini Egg Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips and colorful Cadbury Mini Eggs. A perfect festive treat for spring or anytime you’re craving a fun twist on a classic cookie.
Ingredients
1 cup (226g) unsalted butter, softened
3/4 cup (150g) brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups Cadbury Mini Eggs (roughly chopped or whole)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients just until combined—do not overmix.
- Gently fold in the semi-sweet chocolate chips and Cadbury Mini Eggs.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chop Mini Eggs for a melty texture or keep them whole for crunch.
Top dough with extra Mini Eggs before baking for a festive look.
Swap semi-sweet chips with white or dark chocolate as desired.
Cookies stay soft if slightly underbaked and cooled on the sheet.
Store in an airtight container for up to 4 days or freeze dough for later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
