Cadbury Egg Chocolate Chip Cookies (Print Version)

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

# What You Need:

→ 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

# Directions:

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.

# Insider Tips:

01 -
  • The candy pieces stay slightly gooey in the centers creating these unexpected pockets of melted chocolate that make every bite different
  • My now teenage nieces still request these every year and they have zero patience for anything that takes more than 30 minutes
02 -
  • I once forgot to chop the mini eggs and they rolled right off the dough balls during baking creating a messy candy puddle underneath
  • Pressing extra candy pieces into the tops before baking creates that professional bakery look that makes people think you ordered them
03 -
  • Chop the Cadbury eggs directly over the dough bowl so any candy dust falls right into the mixture instead of being wasted
  • Use a cookie scoop for uniform sizing because uneven mounds will bake at different speeds leaving some burnt and some raw

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