Cadbury Mini Egg Cookies (Printer-friendly)

Soft, chewy cookies bursting with chocolate chips and colorful Cadbury Mini Eggs for a sweet springtime delight.

# Required Ingredients:

→ 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 Steps:

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 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 vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto 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 edges are lightly golden but centers are still soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cookies stay genuinely soft and chewy even after cooling, which is rarer than you'd think.
  • Those Mini Eggs add bursts of color and crunch that make every bite feel like a small celebration.
  • They come together in under 30 minutes, so you can satisfy a craving without spending your whole afternoon baking.
02 -
  • Don't overbake these cookies—the moment the edges look done, pull them out because the centers will seem raw but they're actually at peak chewiness.
  • Chopping the Mini Eggs instead of leaving them whole keeps them distributed throughout the cookie rather than sinking to the bottom or creating hard candy chunks.
  • If your kitchen is warm, chill the dough for 15 minutes before scooping; it prevents excessive spreading and helps the cookies hold their shape.
03 -
  • Use an ice cream scoop to portion dough evenly, which ensures all your cookies bake at the same rate and look uniform on a plate.
  • The 5-minute cooling period on the hot pan is non-negotiable; it's what transforms these from fragile raw cookies into sturdy treats you can actually pick up without them falling apart.
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