Cadbury Egg Cookies (Printable Version)

Soft, chewy cookies packed with chocolate chips and chopped mini Cadbury eggs for a colorful Easter treat.

# What You'll Need:

01 - 2 ¼ cups all-purpose flour

02 - 1 tsp baking soda

03 - ½ tsp salt

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 tsp pure vanilla extract

09 - 1 cup semi-sweet chocolate chips

10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped

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.

01 -

The candy shells get slightly crisp in the oven while the chocolate inside melts into puddles
They look like little edible party favors on your plate
The dough comes together in under 20 minutes with stuff you probably have

02 -

Overbaked is a tragedy—pull them when edges are golden and centers still look soft
Room temperature ingredients actually matter here, especially the butter
Chop the Cadbury eggs into various sizes so you get both big chunks and tiny pieces throughout

03 -

Chop your Cadbury eggs right before mixing so the candy shells don't get soft
Rotate your baking sheets halfway through for even browning
Let the pans cool completely between batches or your dough will start melting before it hits the oven