Description
Soft and chewy Cadbury Egg Cookies that combine classic chocolate chip cookie dough with colorful mini Cadbury chocolate eggs. These festive Easter treats have golden edges, soft centers, and pockets of creamy chocolate candy pieces, perfect for holiday gatherings or any time you crave a sweet indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini Cadbury chocolate eggs, roughly chopped
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully incorporated. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the room-temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. This step incorporates air, giving cookies their perfect texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract to enhance the cookie’s flavor.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overdeveloping the gluten which can make cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and the roughly chopped mini Cadbury chocolate eggs, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing each mound at least 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are golden but the centers still appear soft and slightly underbaked.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture.
Notes
- Press a few extra chopped Cadbury egg pieces on top of the dough before baking for a decorative, bakery-style appearance.
- For the softest, chewiest cookies, underbake by one minute; they will stay soft for days.
- Creaming the butter and sugars thoroughly (2-3 minutes) is critical for a light, airy cookie texture.
- If your kitchen is warm, chill the dough for 30 minutes before baking to prevent excessive spreading.
- You can freeze the cookie dough balls on a parchment-lined sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
- Use dark brown sugar instead of light brown sugar to add extra chewiness and a deeper molasses flavor.
- To chop Cadbury eggs cleanly, chill them in the freezer for 10-15 minutes prior to chopping.
- Fresh baked cookies can be stored in an airtight container for up to four days and also freeze well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sweet Finish
- Method: Baking
- Cuisine: American
Keywords: Cadbury egg cookies, Easter cookies, chocolate chip cookies, festive cookies, chewy cookies, holiday treats, Cadbury chocolate, mini Cadbury eggs
