Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies filled with chocolate chips and colorful mini eggs for a delightful sweet treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Optionally, press a few extra Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cookies stay soft and chewy in the center while the edges get just crispy enough to give you that textural contrast we all crave.
  • Cadbury Mini Eggs add this nostalgic, celebratory vibe that makes ordinary cookies feel like an occasion, even if it's just a Tuesday afternoon.
  • They're genuinely easy to throw together—no fancy techniques or temperamental ingredients, just straightforward joy in cookie form.
02 -
  • The cookies will seem slightly underbaked when you pull them out, which is exactly right—they firm up as they cool and stay chewy instead of becoming dry and crumbly like overbaked cookies do.
  • Room temperature ingredients matter more than you'd think; I once used cold eggs straight from the fridge and ended up with a broken, grainy batter that never fully came together.
  • Cadbury Mini Eggs can get soft during baking if you're not careful, so rough-chopping them instead of pulsing them in a food processor helps them hold their shape better in the heat.
03 -
  • If your kitchen is warm and the dough gets soft while you're working, pop it in the fridge for 15 minutes—it's much easier to scoop firm dough, and you'll get more evenly shaped cookies.
  • Don't use a stand mixer for the final step of folding in mix-ins; it will over-mix the dough and can actually crush the Mini Eggs—a spatula and your hands give you the gentle touch this step needs.
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