Cadbury Mini Egg Milk Chocolate Chip Cookies
The BEST Cadbury Egg 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!
Equipment
- Mixing bowls
- Kitchen scale
- Large cookie scoop
- Baking sheet
- Cooling rack
Ingredients
- 3/4 cup brown sugar light or dark
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup butter melted and slightly cooled
- 1 tbsp vanilla extract
- 1 2/3 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 5 oz Cadbury Mini Eggs chopped plus extra for topping
- 4 oz milk chocolate chopped
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until light.
- 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.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture into the sugar/butter mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
- Once the cookie dough comes together, add the chopped chocolate and chopped mini eggs. Mix until the chocolate is evenly distributed.
- Use a large cookie scoop to drop 3-4 tablespoon-sized dough balls onto a parchment lined baking sheet. At this point, you can cover the cookie dough tightly with plastic wrap and chill for at least 1 hour or up to 48 hours. If you don't have time, continue with the remaining steps. *Note: If you DON'T chill the cookie dough, your cookies will be thinner.
- Arrange 5 cookie dough balls onto parchment lined cookie sheets.
- Bake the cookies in a fully preheated oven for 12-14 minutes, or until the edges are set and the centers are slightly underbaked.
- Cool on the pans for 5 minutes before transferring to wire racks.
- Top the cookies with more chopped mini eggs and enjoy!
Video
Notes
- Storage: Store cookies covered in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies in a freezer safe airtight container or zip-top bag for up to 3 months.
- Freeze cookie dough: To freeze cookie dough, scoop out the dough into 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 bag and freeze for up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350 degrees F. You may need to add an additional 2-3 minutes to your baking time.
- Freeze cookies: After baking, allow the cookies to cool completely. Place them on a parchment lined baking sheet to freeze, then transfer the frozen cookies to a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in the oven for a few minutes or microwave in 10 second intervals.
- Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.
- Room temperature ingredients: Make sure the egg is at room temperature and the butter is melted and slightly cooled before beginning.
- Thick and chewy cookies: If you prefer thicker cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour, if you must. For the best results, the dough can be chilled overnight or up to 48 hours.
- Make year round: To make these cookies year round, replace the Cadbury Mini Eggs with more chopped chocolate or any other candy coated chocolate, such as M&M’s.
Nutrition
Serving: 1cookiesCalories: 315kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 304mgPotassium: 73mgFiber: 1gSugar: 30gVitamin A: 283IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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