Cadbury Mini Egg Cookies (Print Version)

Soft, chewy chocolate chip cookies with colorful Cadbury Mini Eggs for a delightful springtime indulgence.

# 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

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter, light brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs using a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Press a few extra Mini Egg pieces onto the top of each dough ball for decoration, if desired.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • The Mini Eggs stay crunchy even after baking, giving you texture surprises that regular chocolate chips simply can't match.
  • They're honestly easier than traditional cookies because chocolate chips and candy do half the flavor work for you.
02 -
  • If you overbake these by even two minutes, you'll lose that signature chewy center that makes them worth making in the first place.
  • Chopping the Mini Eggs while they're still cold keeps them intact instead of turning them into a melted mess during mixing.
03 -
  • Room temperature ingredients mix faster and create a smoother, more uniform dough that bakes more consistently across all your cookies.
  • The difference between chewy and cakey comes down to those two minutes you let them cool on the baking sheet—don't skip it even if you're impatient.
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