Description
Delight in these festive Cadbury Egg Chocolate Chip Cookies, featuring a tender buttery dough loaded with chopped Cadbury mini eggs, milk chocolate chips, and white chocolate chips. Perfectly baked to golden perfection, these cookies offer a delightful balance of crispy edges and soft centers, ideal for celebrations or anytime indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup cold salted butter, sliced
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- ½ tablespoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- â…› teaspoon salt
Add-ins
- 1 bag (9 ounces) Cadbury mini eggs, chopped
- 3/4 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Prepare the oven and trays: Preheat the oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper and set aside to ensure the cookies don’t stick and bake evenly.
- Mix the wet ingredients: Cut the cold butter into slices and place in the bowl of a large stand mixer fitted with the paddle attachment. Add the light brown sugar and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 2 minutes. Add the eggs and vanilla extract, stirring just until combined to maintain a light texture.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt to sift and combine evenly. Gradually add the dry mixture into the wet ingredients in the mixer, mixing just until combined to avoid overworking the dough.
- Add the chocolates: Fold in the chopped Cadbury mini eggs, milk chocolate chips, and white chocolate chips until they are evenly distributed throughout the cookie dough, ensuring every bite is chocolatey and festive.
- Shape the cookies: Using a 2-tablespoon scoop or spoon, scoop out dough and roll into balls. Place the dough balls onto the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges turn golden brown while the tops remain slightly soft. This timing ensures a chewy center with slightly crisp edges.
- Cool and serve: Remove the cookie sheets from the oven and let the cookies cool directly on the sheets to set properly before transferring them to wire racks if desired. Serve and enjoy the deliciously festive treat!
Notes
- Chop Cadbury mini eggs coarsely so chunks distribute evenly without melting completely during baking.
- Cold butter helps achieve a thicker cookie with a tender crumb texture, do not soften too much before mixing.
- Spacing dough balls properly prevents cookies from spreading too much and sticking together.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
