Description
These Cadbury Mini Egg Cookies are a delightful treat perfect for Easter or any springtime celebration. Filled with chocolate chips and crunchy chopped Cadbury Mini Eggs, these cookies are sure to be a hit with kids and adults alike.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Additions:
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped or crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips and chopped Cadbury Mini Eggs.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gently crush the Mini Eggs using a rolling pin to avoid sharp edges.
- For an extra festive look, press a few whole Mini Eggs on top of the cookies before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
