Description
Soft, chewy Cadbury Egg Cookies loaded with colorful mini eggs and chocolate chips the perfect Easter dessert that bakes in just 10 minutes!
Ingredients
3 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter (room temperature)
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
9 ounces Cadbury mini eggs
Instructions
1. Crush Cadbury mini eggs in a zip-top bag with a mallet or rolling pin, leaving some larger chunks, and set aside.
2. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
3. Whisk together flour, salt, and baking soda in a bowl and set aside.
4. In a mixing bowl, beat butter and sugars until fluffy. Mix in eggs and vanilla until combined.
5. Add the dry ingredients and stir just until incorporated.
6. Fold in chocolate chips and most of the crushed Cadbury mini eggs, reserving about ½ cup for topping.
7. Scoop about 2 tablespoons of dough per cookie and space 3 inches apart on baking sheets.
8. Press reserved Cadbury pieces on top of each dough ball.
9. Bake for about 10 minutes, until edges are lightly golden.
10. Let cookies rest for 1–2 minutes, then transfer to a wire rack to cool completely.
Notes
Cookies have crisp edges and soft, chewy centers.
Add extra Cadbury pieces on top before baking for colorful, chocolate-packed cookies.
Butter should be room temperature but not overly soft for the best texture.
Store in an airtight container for up to 1 week or freeze dough for 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Easter Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5g
- Sodium: 114mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 13mg