Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies bursting with chocolate chips and colorful Cadbury Mini Eggs for a festive treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Optionally, press a few extra Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The cookies stay perfectly chewy for days, and those Mini Eggs add a nostalgic crunch that feels like a little surprise in every bite.
  • They're ridiculously easy to make—no fancy techniques, just simple mixing that comes together in under 30 minutes from start to finish.
02 -
  • Taking the cookies out when they look slightly underdone is the difference between chewy perfection and dry, crunchy disappointment—trust your instincts over the timer.
  • Chopping your Mini Eggs into varied sizes means some bites have big crunchy pieces while others have subtle sweetness, creating way more interesting texture than if you chop them uniform.
03 -
  • Brown sugar should be packed into the measuring cup so you get the right moisture and density in your cookies; loose brown sugar will throw off your ratios.
  • If you live somewhere warm or humid, chill your dough for 15 minutes before baking so the Mini Eggs don't soften too much and the cookies hold their shape better in the oven.
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