Description
These Cadbury Mini Egg Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, packed with semi-sweet chocolate chips and the colorful crunch of chopped Cadbury Mini Eggs. Perfect for Easter or any time you want a fun, festive treat that combines soft, chewy cookies with bursts of creamy chocolate candy.
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 and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and help with even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside to combine later with the wet ingredients.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar using a mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter mixture until everything is fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing gently just until combined to avoid overworking the dough.
- Fold in Chocolate and Mini Eggs: Carefully fold in the chocolate chips and roughly chopped Cadbury Mini Eggs, ensuring they are evenly distributed throughout the cookie dough.
- Form Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Chop the Cadbury Mini Eggs roughly to avoid large chunks that may melt excessively during baking.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
