Description

Soft and chewy Cadbury Egg Cookies combine classic chocolate chip cookie dough with festive mini Cadbury chocolate eggs for a delightful Easter treat. These cookies feature golden edges with colorful candy shards throughout, offering a perfect balance of buttery richness and creamy chocolate centers. Ready in under 30 minutes, they make a perfect sweet snack for holidays or any day.

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 (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening and seasoning.
Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This aerates the dough for a perfect texture.
Add Eggs and Vanilla: Beat in eggs one at a time to create structure, followed by stirring in the pure vanilla extract to enhance flavor.
Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated to avoid overworking the dough.
Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and roughly chopped mini Cadbury eggs, distributing them evenly without smashing the candy pieces too much.
Scoop Dough: Using a tablespoon, scoop mounds of 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 and slightly underbaked for chewiness.
Cool Completely: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool fully, enhancing their texture and preventing sogginess.

Notes

Press extra chopped Cadbury egg pieces onto the tops before baking for a decorative bakery-style appearance.
Underbake by one minute for softer, chewier cookies that remain fresh for days.
If your kitchen is warm, chilling the dough for 30 minutes before baking helps prevent excessive spreading.
For best texture, use room temperature butter and measure flour by weight if possible to ensure consistency.
To freeze, scoop dough balls onto parchment-lined trays, freeze until firm, then store in freezer bags; bake directly from frozen, adding 1-2 minutes to baking time.
Use dark brown sugar instead of light for a deeper molasses flavor and increased chewiness.
Chill Cadbury eggs in the freezer briefly before chopping for cleaner cuts and less stickiness.

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

Keywords: Cadbury Egg Cookies, Easter Cookies, Chocolate Chip Cookies, Holiday Cookies, Soft Chewy Cookies, Mini Cadbury Eggs, Festive Cookies