Cadbury Mini Egg Cookies (Printable)

Chewy cookies bursting with chocolate chips and crunchy Cadbury Mini Eggs for a delightful 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 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. Optionally press a few extra Mini Egg pieces on top of each dough ball for decoration.
08 - Bake for 10-12 minutes, or until edges are lightly golden but centers are still soft.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The Mini Eggs stay crunchy inside soft, chewy cookies, creating this delightful texture contrast that keeps you reaching for another.
  • They're genuinely easy to throw together, making them perfect for last-minute Easter gatherings or when you need something special without the stress.
02 -
  • If you bake them until they look completely done, they'll be hard and disappointing—pull them out when the centers still look slightly soft, because residual heat finishes the job perfectly.
  • Don't skip the cooling period on the baking sheet; it gives the cookies structure so they don't fall apart when you move them.
03 -
  • Room temperature butter is non-negotiable—cold butter won't cream properly and you'll end up with thick, dense cookies instead of tender ones.
  • Press Mini Eggs onto the top of cookies right before baking, and they'll sink slightly into the soft dough, staying secure and looking intentional rather than like an afterthought.
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