Cadbury Egg Cookies
Soft and chewy Cadbury Egg Cookies loaded with crushed Mini Eggs and chocolate chips—an easy and festive Easter treat for all ages!
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups Cadbury Mini Eggs crushed or halved
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract; mix until smooth.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Combine dry ingredients into the wet mixture gradually.
- Fold in crushed Cadbury Mini Eggs and chocolate chips.
- Chill the dough for 30–60 minutes.
- Scoop dough into 1.5-tablespoon balls; place on baking sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
- Chill dough to prevent overspreading.
- Add extra Mini Eggs on top before baking for a decorative finish.
- Store in an airtight container for up to 5 days or freeze for 3 months.