Cadbury Egg Cookies
These Cadbury egg cookies are made with soft and chewy chocolate chip cookies loaded with mini chocolate chips and Cadbury mini eggs for a festive Easter treat!
Ingredients
- ¾ cup (163 grams) unsalted butter , softened
- ¾ cup (145 grams) light brown sugar , packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (280 grams) all-purpose flour , + 1 Tablespoon if needed
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup (215 g) mini cadbury eggs , crushed
- ¾ cup (130 g) mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg and 1 teaspoon vanilla and mix to combine.
- Mix in 2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until barely combined (there should be some flour streaks still). This should be a thicker dough. Add in an extra Tablespoon of flour if needed. Mix in the 1 cup crushed mini cadbury eggs and 3/4 cup mini chocolate chips, just until combined.
- Use a medium cookie scoop to scoop the dough into 1-inch balls (golf ball size about 1.5 ounces). For a bigger cookie you could do 2-3 ounce balls. Place on prepared baking sheets. Bake 8 to 10 minutes, or until golden around the edges.
- Remove from oven and let cool on baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.
Notes
- Butter: Make sure to leave the butter out on counter hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt.
- Cornstarch: The cornstarch in this dough helps the cookies not to spread, while also making the center extra soft.
- Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store leftover cookie sin an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
- Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until firm. Then you can stack in a freezer bag or covered container. When you are ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes.
Nutrition
Serving: 1cookie, Calories: 126kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 92mg, Potassium: 22mg, Fiber: 1g, Sugar: 9g, Vitamin A: 129IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
