Cadbury Mini Egg Chocolate Chip Cookies Recipe
Delight in these irresistibly soft and chewy Cadbury Mini Egg Chocolate Chip Cookies, studded with crushed Cadbury mini eggs and classic semi-sweet chocolate chips. Perfect for Easter or any time you crave a festive twist on traditional chocolate chip cookies, these treats combine a buttery dough with colorful candy crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 8 servings (about 24 cookies depending on size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup (180g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 2/3 cup (140g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Add-ins
- 1/3 cup (60g) semi-sweet chocolate chips
- 1/3 cup (60g) Cadbury mini eggs, crushed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, stir the melted unsalted butter with granulated sugar and brown sugar until fully incorporated. Add the egg and vanilla extract, mixing well to create a smooth, homogenous mixture.
- Incorporate Dry Ingredients into Wet: Gradually combine the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen cookies.
- Add Chocolate Chips and Crushed Mini Eggs: Fold in the semi-sweet chocolate chips and the crushed Cadbury mini eggs evenly throughout the dough without overworking it.
- Portion the Dough: Using a large cookie scoop (approximately 3 tablespoons), drop dough balls onto the prepared baking sheet. Space them out generously since the cookies spread during baking. Limit to 3-4 cookies per sheet to allow room.
- Bake: Bake the cookies in the preheated oven for about 11 minutes until the edges are lightly golden but the centers still look soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes to set and firm up before transferring them to a wire rack to cool completely.
Notes
- For chewy cookies, avoid overbaking; remove them when edges are set and centers look slightly underbaked.
- You can substitute Cadbury mini eggs with other candy-coated chocolate eggs or additional chocolate chips.
- Make sure butter is melted but not hot to prevent cooking the egg prematurely when mixing.
- Chilling dough for 30 minutes can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: Cadbury mini egg cookies, chocolate chip cookies, Easter cookies, holiday treats, colorful chocolate cookies