Description
These Cadbury Egg Cookies are a delightful and festive treat combining rich, buttery cookie dough packed with semisweet chocolate chips and chopped Cadbury Mini Eggs. Perfectly soft in the center and golden on the edges, these cookies come with an optional sprinkle of flaky sea salt for a gourmet touch. Ideal for Easter celebrations or anytime you crave a chocolatey, indulgent cookie.
Ingredients
Cookie Dough
- 1 ½ cups unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 ¾ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1 ¼ teaspoons sea salt
- 2 cups semisweet chocolate chips
- 1 bag Cadbury Mini Eggs (9 ounces, chopped)
Topping (Optional)
- Flaky sea salt for topping
Instructions
- Prepare the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with an electric hand mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 4 minutes. This aeration is key for a tender cookie texture.
- Add Vanilla and Eggs: Mix in the pure vanilla extract, then add the eggs one at a time, continuing to beat on medium speed for 3-4 minutes to fully incorporate and ensure the dough is creamy and smooth.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly mixed. Gradually add these dry ingredients to the wet butter mixture, mixing on low speed to prevent overworking the dough, and blend until just combined.
- Add Chocolate and Cadbury Eggs: Gently fold in the semisweet chocolate chips and chopped Cadbury Mini Eggs until evenly distributed throughout the dough. Then cover the dough tightly and chill it in the refrigerator for at least 2 hours, or overnight for best flavor and texture development.
- Preheat and Prepare Baking Sheets: When ready to bake, remove dough from the refrigerator, preheat your oven to 350°F (175°C), and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Scoop the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. For an attractive finish, gently press some extra chocolate chips and chopped Cadbury Mini Egg pieces onto the top of each dough ball.
- Bake the Cookies: Bake the cookies for 13 to 15 minutes or until the edges are golden brown but the centers remain soft. If desired, sprinkle a pinch of flaky sea salt on top immediately after removing from the oven to enhance the flavor balance.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely. This prevents them from breaking apart and helps set their chewy texture.
Notes
- Chilling the dough is essential for preventing excessive spreading and to intensify the flavor.
- Use parchment paper or silicone baking mats to aid in easy cookie removal and cleanup.
- If you prefer crispier cookies, bake for the full 15 minutes; for softer cookies, aim for the lower end of the baking time.
- Flaky sea salt is optional but adds a wonderful sweet-salty contrast that complements the chocolate and candy eggs.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For sturdier shaping, if the dough becomes too soft, chill it again before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American