Cadbury Egg Cookies (Print View)

Soft, chewy cookies packed with semi-sweet chocolate chips and chopped mini Cadbury eggs. A colorful Easter dessert everyone will love.

# What You'll Need:

01 - 2 ¼ cups all-purpose flour

02 - 1 teaspoon baking soda

03 - ½ teaspoon 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 teaspoons 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 and 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 creamy Cadbury egg centers create little pockets of gooey chocolate that regular chocolate chips just cant match
These are the cookies that disappear first at every gathering, and people actually ask for the recipe

02 -

Underbaking these slightly is the secret to their soft chewy texture, so pull them out when the centers still look a little underdone
The candy pieces melt and create gooey pockets, so let these cool completely before storing or they will stick together

03 -

Chop your Cadbury eggs while they're still cold from the fridge to prevent the chocolate from melting everywhere
Use a kitchen scale to weigh your flour for consistently perfect results every time