Cadbury Egg Cookies (Print Version)
Soft, chewy cookies packed with chocolate chips and colorful mini Cadbury eggs—ready in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - ¾ cup granulated sugar
06 - ¾ cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped
# How To Make It:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then stir in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped mini Cadbury eggs.
07 - Scoop tablespoon-sized mounds onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden but centers are still soft.
09 - Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
- The candy pieces create pockets of gooey chocolate that stay soft even after cooling completely
- These cookies strike that perfect balance between nostalgic Easter candy and freshly baked comfort
- The recipe comes together quickly enough for last minute holiday baking needs
02 -
- Pressing a few extra candy pieces into the tops before baking creates that bakery style look people love
- The cookies continue baking on the hot sheet, so removing them when slightly underdone is crucial
03 -
- Chilling the dough for 30 minutes helps prevent spreading if your kitchen runs warm
- Measuring your ingredients by weight ensures consistent results every single time