Cadbury Mini Egg Cookies
These Cadbury mini egg cookies are the perfect Easter treats to serve! They are chewy chocolate chip cookies filled with chopped mini eggs and plenty of mini chocolate chips.
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup Cadbury Eggs, roughly chopped
- ¾ cup mini chocolate chips
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the Cadbury Eggs and mini chocolate chips.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. While the oven preheats, let the cookie dough rest in the bowl (about 10 minutes). The cookies will bake up thicker.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra eggs if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
Rest the Cookie Dough: Let the cookie dough rest in the bowl while the oven preheats. This allows the butter to firm back up and for the cookies to bake thicker.
Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Nutrition
Serving: 1cookieCalories: 173kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 79mgPotassium: 28mgFiber: 1gSugar: 15gVitamin A: 190IUVitamin C: 0.03mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!