Cadbury Mini Egg Milk Chocolate Chip Cookies

The BEST Cadbury Mini Egg Milk Chocolate Chip Cookie recipe – crispy edges with soft and chewy centers, these easy festive cookies made with simple ingredients are the only cookie recipe you will need this Easter/spring!

Easter is right around the corner, and although this year we will spend it in quarantine, these Cadbury Mini Egg Milk Chocolate Chip Cookies are a delicious, easy, and festive dessert you can make with the whole family!

These Cadbury Mini Egg Cookies are crispy around the edges, chewy in the center, and loaded with milk chocolate. They are so easy to make and are made with pantry-staple ingredients. The cookie dough comes together in just a few minutes and requires NO chilling. If you don’t have any mini chocolate eggs, just add more chopped chocolate!

Cadbury Mini Egg Milk Chocolate Chip Cookie Ingredients

Let’s go over the ingredients used in this Easter chocolate chip cookie recipe. Using high-quality ingredients is key to producing the best tasting cookies!

• • Brown sugar: I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking. 
  • Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
  • Egg: Make sure that your egg is at room temperature for the best results.
  • Butter:  I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
  • Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
  • All-Purpose Flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
  • Milk Chocolate: Lindt Milk Chocolate Bar is my favorite! It is high quality and the taste is amazing. I also like to use Ghirardelli Milk Chocolate Chips. Use your favorite brand of milk chocolate bar or chips!
  • Mini Egg Chocolates: I love Cadbury Mini Eggs, but you can use any other chocolate egg candies, or substitute with more milk chocolate!

HOW TO MAKE THE BEST CHEWY MILK CHOCOLATE CHOCOLATE CHIP COOKIES 

This recipe for Cadbury Egg Chocolate Chip Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chewy cookies

1. Beat sugars with egg. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until light. 
2. Add butter and vanilla extract. Next, add the melted and slightly cooled butter to the bowl. Whisk for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.
3. Combine the dry ingredients in a separate bowl. In a separate bowl, whisk together the flour, baking soda, baking powder powder, and salt.
4. Add dry ingredients to wet ingredients. Add the flour mixture into the sugar mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
5. Add chocolate. Once the cookie dough comes together, add the chopped chocolate and mini eggs. Mix until the chocolate is evenly distributed.
6. Scoop cookie dough. Using a large cookie scoop, arrange 6 cookie dough balls onto parchment lined cookie sheets.
7. Bake. Bake the cookies in a fully preheated oven until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks.

Cadbury Mini Egg Milk CHOCOLATE CHIP COOKIE FAQS

HOW DO I STORE COOKIES?

Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week. 

CAN I FREEZE COOKIES?

Yes! You can freeze baked cookies or unbaked cookie dough balls for up to 3 months. 

CAN I MAKE COOKIES AHEAD OF TIME?

To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.

More Spring Recipes You’ll Love!

• Baked Carrot Cake Donuts
• Carrot Layer Cake
• Lemon Thyme Muffins
• Paleo Lemon Poppy Seed Donuts
• Matcha White Chocolate Lamingtons

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Cadbury Mini Egg Milk Chocolate Chip Cookies

★★★★★

5 from 1 reviews

The BEST Cadbury Mini Egg Milk Chocolate Chip Cookie recipe – crispy edges with soft and chewy centers, these easy festive cookies made with simple ingredients are the only cookie recipe you will need this Easter/spring!

• Author: Angelina
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Cookies
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (220 g) brown sugar
• 1/2 cup (110 g) granulated sugar
• 1 egg
• 1/2 cup (113 g) butter, melted and slightly cooled
• 1 tbsp vanilla extract
• 1 1/2 cups (188 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 5 oz (140 g) Cadbury Mini Eggs, chopped
• 4 oz (113 g) milk chocolate, chopped

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until light.
3. Add the melted and slightly cooled butter to the bowl. Beat for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.
4. In a separate bowl, whisk together the flour, baking soda, baking powder powder, and salt.
5. Add the flour mixture into the sugar mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
6. Once the cookie dough comes together, add the chopped chocolate and mini eggs. Mix until the chocolate is evenly distributed.
7. Using a large cookie scoop, arrange 6 cookie dough balls onto parchment lined cookie sheets.
8. Bake the cookies in a fully preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly underbaked.
9. Cool on the pans for 5 minutes before transferring to wire racks.

Notes

• Store cookies: Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week. 
• Freeze cookies: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months. 
• Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.

Nutrition

• Serving Size: 1 cookies
• Calories: 330
• Sugar: 39 g
• Sodium: 111 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 39 mg

Keywords: cadbury egg, cookies, milk chocolate, easter, spring, baking

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