Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies bursting with chocolate chips and colorful Mini Eggs for a delightful springtime 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 the 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 the dry ingredients to the 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 additional Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cookies stay perfectly chewy in the middle while the edges get just golden and crispy—a texture combo that feels almost unfair.
  • Those Mini Eggs create little pockets of sugary crunch that make every bite different, so baking a batch never gets boring.
02 -
  • Under-baking is your friend here—pull them out when the centers look barely set and still slightly pale, because they'll firm up as they cool and stay chewy instead of turning cakey.
  • Chopping your Mini Eggs coarsely means you get surprise moments when you bite into a whole piece, which is way more satisfying than if you pulverized them into powder.
03 -
  • Reserve some whole Mini Eggs before chopping to press onto the dough before baking—they'll toast slightly and look gorgeous, plus they hint at what awaits inside.
  • If your dough seems soft and sticky, refrigerate it for 15-20 minutes before scooping; chilled dough is easier to work with and bakes more evenly.
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