Description

Soft and chewy Cadbury Egg Cookies featuring a classic chocolate chip cookie dough base studded with colorful, chopped mini Cadbury chocolate eggs for a festive Easter treat. These cookies offer golden edges with a tender, slightly underbaked center and a delightful balance of buttery dough and creamy chocolate candy in every bite.

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 your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined; then set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter together with the granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then mix in the pure vanilla extract for flavor depth.
Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can lead to tough cookies.
Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and the roughly chopped mini Cadbury eggs to distribute them evenly throughout the dough without breaking them down too much.
Scoop Dough: Using a tablespoon, scoop mounds of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown but the centers remain soft to maintain chewiness.
Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely to avoid breaking.

Notes

Press a few extra mini Cadbury egg pieces on top of the dough before baking for a bakery-style appearance.
For softest cookies, underbake by one minute so the centers stay chewy for days.
Room temperature butter is essential; cold butter will prevent cookies from spreading properly.
Scoop and freeze dough balls if preparing ahead; bake from frozen by adding 1-2 minutes to baking time.
If your kitchen is warm, chill the dough for 30 minutes to prevent excessive spreading.
Use dark brown sugar instead of light brown sugar for a chewier cookie with a deeper molasses flavor.
Store baked cookies in an airtight container at room temperature for up to four days or freeze for up to one month.
To chop Cadbury eggs cleanly, chill them in the freezer for 10-15 minutes before chopping with a sharp knife.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Sweet Finish
Method: Baking
Cuisine: American

Keywords: Cadbury Egg Cookies, chocolate chip cookies, Easter cookies, soft cookies, festive cookies, mini Cadbury eggs, chocolate candy cookies