Cadbury Egg Cookies (Print version)

Soft, chewy cookies packed with chocolate chips and colorful mini Cadbury eggs—perfect for Easter or any sweet occasion.

# Ingredient List:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt

→ Wet Ingredients

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

→ Add-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped

# How To Make It:

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.

# Expert Advice:

01 -
  • The candy shells create these gorgeous colorful pockets throughout each cookie like little edible jewels
  • They stay incredibly soft for days thanks to that perfect butter sugar ratio we discovered
02 -
  • Press a few extra Cadbury pieces into the tops of each dough ball before baking for that gorgeous bakery look
  • The cookies will look underdone when you pull them out but they continue cooking on the hot pan
03 -
  • Chop the Cadbury eggs right before adding them to prevent the candy shells from bleeding color
  • Measure flour by spooning it into the measuring cup and leveling off rather than scooping directly

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