Cadbury Egg Cookies

5 from 1 vote

These Cadbury mini egg chocolate chip cookies are perfectly soft and chewy! Made with chocolate chips and Cadbury mini eggs. For the best results you will want to chill the cookie dough for the softest, chewy cookies!

Prep Time15

Cook Time12

Chilling time1

Total Time1 27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 272kcal

Author: Heather Perine

Ingredients

2 1/4 cups (280 g) all-purpose flour spooned and leveled
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 cup (170 g) semi sweet chocolate chips
1 cup Cadbury mini eggs roughly chopped

Instructions

Combine the dry ingredients. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1/2 teaspoon salt
Combine butter and sugars. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. 3/4 cup (1 ½ sticks, 170 g) unsalted butter 3/4 cup (150 g) packed light brown sugar 1/2 cup (100 g) granulated sugar
Add eggs and vanilla. Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
Add chocolate chips and candies. With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips and the m and m candies. 1 cup (170 g) semi sweet chocolate chips 1 cup Cadbury mini eggs
Chill the dough. Cover the dough tightly and chill in the refrigerator for one hour (up to 3 days). For best results I like to chill the cookie dough overnight for less spreading. When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Prep oven and pans. Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop dough. Using a cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons - about 30-35 g).
Bake cookies. Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges are very lightly browned. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips and M&M’s on top for appearance! Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.

Notes

Storage: Cookies stay fresh covered at room temperature airtight container or ziploc bag for up to 1 week.
Freezing: Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.

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