Description
These Cadbury Egg Cookies are a delightful twist on classic chocolate chip cookies, packed with crushed mini Cadbury eggs and mini chocolate chips for bursts of creamy, chocolaty flavor. With a soft and slightly chewy texture and a hint of vanilla, these cookies are perfect for Easter treats or any chocolate lover’s craving.
Ingredients
Wet Ingredients
- 3/4 cup (163 grams) unsalted butter, softened
- 3/4 cup (145 grams) light brown sugar, packed
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (280 grams) all-purpose flour, plus 1 tablespoon if needed
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
Add-ins
- 1 cup (215 grams) mini Cadbury eggs, crushed
- 3/4 cup (130 grams) mini chocolate chips
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow for even baking.
- Mix Wet Ingredients: In a large bowl or stand mixer, beat together the softened butter, light brown sugar, and granulated sugar until creamy and well combined. Add the egg and vanilla extract, mixing thoroughly to incorporate.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt to evenly distribute the leavening agents and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until barely combined to avoid overworking the dough. If the dough feels too sticky, add the extra tablespoon of flour. Fold in the crushed mini Cadbury eggs and mini chocolate chips gently until evenly distributed.
- Scoop Dough: Using a medium cookie scoop, portion the dough into 1-inch balls (about 1.5 ounces each). For larger cookies, use 2-3 ounce scoops. Place the dough balls evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn golden and the centers have set but remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set properly.
- Store: Once cooled, store the cookies in a covered container for up to 3 days to maintain freshness and flavor.
Notes
- Crush the mini Cadbury eggs gently to avoid turning them into powder; small chunks provide the best texture.
- Adding the extra tablespoon of flour helps if the dough is too sticky but avoid adding too much to keep cookies soft.
- If you prefer larger cookies, increase the scoop size to 2-3 ounces, but adjust baking time accordingly to prevent undercooking.
- Store cookies in an airtight container at room temperature to keep them fresh.
- This recipe yields approximately 24 cookies, perfect for sharing or gifting.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
