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Irresistible Cadbury Mini Egg Chocolate Chip Cookies

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These Cadbury Mini Egg Chocolate Chip Cookies are the ultimate treat for any occasion, combining gooey chocolate chips with the delightful crunch of Cadbury Mini Eggs. Perfect for sharing or indulging, they are sure to bring joy to your kitchen!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup Cadbury Mini Eggs, roughly chopped
  • 1/2 cup whole Cadbury Mini Eggs for topping

Instructions

  1. Prepare your Mini Eggs: Start by gently chopping about half of your Cadbury Mini Eggs. Keep the other half whole for pressing into the tops of the cookie dough balls later. Set aside.
  2. Preheat & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients until just combined.
  7. Fold in the Chocolates: Gently fold in the semi-sweet chocolate chips and chopped Cadbury Mini Eggs using a spatula.
  8. Chill the Dough (Recommended): Chill the cookie dough for at least 30 minutes, or up to 2 hours.
  9. Scoop & Adorn: Drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press 2-3 whole Cadbury Mini Eggs onto the top of each cookie dough ball.
  10. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
  11. Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

Nutrition

Keywords: Chilling the dough is recommended for thicker cookies. Use a cookie scoop for uniform sizes, and consider adding a sprinkle of sea salt on top after baking for extra flavor.

Find it online: https://crumella.com/irresistible-cadbury-mini-egg-chocolate-chip-cookies/