Description
Delight in these festive Cadbury Egg Chocolate Chip Cookies, featuring a perfect blend of chopped Cadbury mini eggs, milk chocolate chips, and white chocolate chips baked into a soft, buttery cookie base. Ideal for Easter celebrations or anytime you crave a sweet treat with a fun twist.
Ingredients
Scale
Wet Ingredients
- 1 cup cold salted butter, sliced
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- ½ tablespoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Mix-ins
- 1 bag (9 ounces) Cadbury mini eggs, chopped
- 3/4 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking and for easier cleanup.
- Cream Butter and Sugars: Add the cold sliced butter to the bowl of a stand mixer fitted with the paddle attachment. Add the light brown and granulated sugars. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. Incorporate the eggs and vanilla extract, mixing just until combined to avoid overmixing.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt to fully incorporate and aerate the flour mixture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl, mixing just until everything is combined to maintain a tender crumb.
- Add Chocolate and Candy Mix-ins: Fold in the chopped Cadbury mini eggs, milk chocolate chips, and white chocolate chips carefully to ensure even distribution without breaking down the candies excessively.
- Form and Bake Cookies: Using a 2-tablespoon scoop, portion out the dough and roll into balls. Arrange the dough balls on the prepared cookie sheets, leaving at least 2 inches between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are golden brown but the centers remain slightly soft for a chewy texture.
- Cool and Serve: Remove the cookie sheets from the oven and allow the cookies to cool on the sheets to set properly. Serve once cooled to enjoy the full flavor and texture.
Notes
- Chop the Cadbury mini eggs carefully to avoid crushing them into powder; using a sharp knife works best.
- Cold butter helps create a thicker cookie with a better texture; don’t substitute with softened butter.
- For a crispier cookie, bake an additional 1-2 minutes but watch closely to prevent burning.
- You can substitute salted butter with unsalted butter plus a pinch more salt if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days.
