Description
A fun and festive treat for Easter! These Cadbury Mini Egg Cookies combine the classic chocolate chip cookie with the colorful, crunchy candy-coated Mini Eggs. Every bite is an explosion of chocolate and sweetness that’s sure to please.
Ingredients
For the Cadbury Mini Egg Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Cadbury Mini Eggs, roughly chopped
- 1 cup semi-sweet chocolate chips
Instructions
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer. Beat the mixture on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy. This process is important for ensuring your cookies are soft and chewy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring everything is fully incorporated. The eggs and vanilla will provide moisture, richness, and flavor to the dough.
In a separate bowl, whisk together the flour, baking soda, and salt. These dry ingredients will provide the structure and leavening needed for your cookies.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this could lead to dense cookies. The dough should be thick but soft enough to scoop and shape.
Gently fold in the chopped Cadbury Mini Eggs and semi-sweet chocolate chips using a spatula. Be sure to mix until the candy and chocolate are evenly distributed throughout the dough. The candy-coated eggs will provide a satisfying crunch, while the chocolate chips enhance the rich, chocolate flavor.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking and results in thicker, chewier cookies.
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure they bake evenly.
Once the dough has chilled and firmed up, use a cookie scoop or spoon to scoop tablespoon-sized portions of dough. Roll each portion into a ball with your hands, then place it on the prepared baking sheet. Be sure to space the dough balls about 2 inches apart to allow the cookies to spread as they bake.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. The cookies should have a slightly soft center and a light golden brown edge. The cookies will continue to firm up as they cool, so be careful not to overbake them.
If you prefer slightly underbaked cookies, remove them from the oven a minute or two earlier. This will give them a soft, gooey center, which is perfect for cookie lovers who enjoy a more chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling them on the rack helps prevent them from becoming soggy and allows them to set properly.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 150-170 kcal
- Fat: 8-10g
- Carbohydrates: 21-23g
- Protein: 2g