Description
These Cadbury Mini Egg Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring the colorful crunch of Cadbury Mini Eggs folded into a soft and chewy dough. Perfect for Easter or anytime you want a festive treat, these cookies combine buttery richness, sweet chocolate chips, and the unique texture of Mini Eggs for a truly irresistible dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause toughness.
- Fold in Chocolate Chips and Mini Eggs: Gently fold in the chocolate chips and the roughly chopped Cadbury Mini Eggs, distributing them evenly throughout the dough for consistent flavor and texture.
- Portion Dough: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to wire racks to cool completely, which helps prevent breakage.
Notes
- Use softened butter for easier creaming and better texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Chop the Cadbury Mini Eggs coarsely to retain chunks that add crunch and bursts of color.
- Allow cookies to cool slightly on the baking sheet to avoid breaking when transferring.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a festive variation, consider adding chopped nuts such as pecans or walnuts.
