Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies packed with chocolate chips and crunchy colorful Mini Eggs for a festive springtime treat.

# What You 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

# Directions:

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 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 - Optionally, 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 Advice:

01 -
  • They're genuinely soft and chewy in the middle, not those sad, cakey cookies that disappear after two days.
  • The Mini Eggs add an unexpected crunch and burst of color that feels festive without tasting overly artificial.
  • They come together in under 30 minutes, which means you can actually pull these off on a weeknight.
02 -
  • If you forget to soften your butter and try to use it straight from the fridge, your cookies will spread unevenly and bake too thin; I learned this the hard way on batch three.
  • Mini Eggs contain a bit of moisture, so if your dough feels wet after folding them in, that's normal and means your cookies will stay chewy longer.
03 -
  • Room temperature eggs and butter are the unsung heroes here; they emulsify better and trap more air, which means softer, more tender cookies.
  • Chopping the Mini Eggs by hand gives you control over the size and ensures you get a mix of flavors throughout rather than clumps of unmelted chocolate in one corner.
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