Cadbury Mini Eggs Cookies
Cadbury mini eggs cookies are soft, chewy and packed with mini chocolate chips and mini eggs. They're the perfect Easter treat or as any time dessert. They are made using my base chocolate chip cookie recipe, spruced up with mini eggs!
Servings 14
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cups packed light brown sugar
- ¾ cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 9 oz roughly chopped cadbury mini eggs plus more for the top of the cookies
- 6 oz mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric stand mixer or with an electric hand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.Add in vanilla. Mix to combine.
- With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Use a spatula to fold in chocolate chips, and mini eggs. You can use the mixer if it's too hard to fold them in.
- Roll dough into balls ½ cup in size. Place cookie dough on the baking tray - only 5 per tray. Do not press the cookies down. Add more chocolate chips and chopped mini eggs to the top!
- Bake at 350 for 15 minutes. Remove the cookies from the oven and gently tap the tray on the counter so the cookies become more flat. Place back in the oven for 3-5 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked. Allow to cool for 2 minutes on the tray before moving to the cooling rack