Description
Playful cookies that combine classic chocolate chips with crushed Cadbury Mini Eggs, perfect for Easter celebrations.
Ingredients
Scale
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup Cadbury Mini Eggs, crushed (reserve a few whole for topping if you like)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
- Cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with a hand mixer.
- Add in the vanilla extract and then add eggs one at a time, scraping the bowl between additions until well combined.
- Gradually mix the flour mixture into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips and the crushed Cadbury Mini Eggs gently.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and just turning golden.
- Let cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to one week.
- These cookies can be frozen for up to three months.
- Feel free to customize with your favorite mix-ins.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Easter cookies, chocolate chip cookies, Cadbury Mini Eggs cookies