Soft Chocolate Cadbury Egg Cookies (Printable)

Soft chewy chocolate chip cookies loaded with colorful mini Cadbury eggs—ready in just 27 minutes.

# What You Need:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - ¾ cup granulated sugar
06 - ¾ cup light brown sugar, packed
07 - 2 large eggs
08 - 2 tsp pure vanilla extract

→ Add-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 ½ cups mini Cadbury chocolate eggs, roughly chopped

# How To Make It:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then stir in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped mini Cadbury eggs.
07 - Scoop tablespoon-sized mounds onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden but centers are still soft.
09 - Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The chopped Cadbury eggs melt into fudgy pockets that make every bite feel like discovering hidden treasure
  • These cookies stay soft for days thanks to the perfect butter-to-sugar ratio I have finally nailed down
02 -
  • Overbaking is the enemy, pull them out when the edges are set and the centers still look soft
  • Chopping some Cadbury eggs into smaller pieces creates more chocolate distribution throughout each cookie
03 -
  • Room temperature ingredients are the secret to evenly textured cookies that do not spread too much
  • Chill the dough for 30 minutes if your kitchen is warm, this prevents the cookies from spreading thin

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