by Charlotte7 Comments
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These Cadbury mini egg chocolate chip cookies are the perfect Easter treat! This easy recipe yields soft and chewy cookies with slightly crispy edges!
this recipe!
Easter is right around the corner and what better way to celebrate with some festive cookies?! These Cadbury Mini Egg Chocolate Chip Cookies are out of this world and the perfect Easter treat!
These giant cookies are soft and chewy in the middle with slightly crispy edges! They are loaded with both chocolate chip and of course mini eggs! This easy recipe requires pantry-staple ingredients, is quick to prepare with no refrigeration needed.
I really wanted more of a sugar cookie for this recipe so I had to play around a big with the granulated and brown sugars ratio, as well as add some cornstarch to ensure a chewy texture. The result is amazing and I hope you will devour these cookies as fast as I did!
INGREDIENTS YOU WILL NEED TO MAKE THESE CADBURY MINI EGG CHOCOLATE CHIP COOKIES:
- Granulated sugar: I wanted more of a sugar cookie so this recipe calls for a bigger ratio of granulated sugar to brown sugar.
- Brown sugar: the little bit of brown sugar in the recipe adds moisture and softness to the cookie.
- Butter: we use melted butter here to give the cookie a chewier texture.
- Flour: all purpose flour is recommended for this recipe.
- Cornstarch: it helps give the cookies soft and chewy.
- Mini eggs: the star ingredient in this recipe is mini eggs. I recommend crushing them but not too much so you still have decent size chunks.
- Chocolate chips: they add more chocolatey goodness to the cookies. You could replace with more mini eggs if you’d like.
- Egg
- Vanilla extract
- Baking soda
- Salt
WHAT MINI EGGS TO USE FOR THESE COOKIES:
I prefer using the Cadbury mini eggs, but you can use whatever mini eggs you find at your store!
HOW TO MAKE THESE MINI EGG COOKIES:
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking soda, cornstarch and salt. Set aside. In a separate bowl, mix the melted butter, granulated sugar and brown sugar until fully combined (you really don’t want to see any separation between the melted butter and sugars). Then, add in the egg and the vanilla extract. Once fully combined, incorporate the dry ingredients into the wet mixture. Finally, fold in the chocolate chips and crushed mini eggs.
Using a large cookie scoop (~3 tbsp), drop the cookie dough onto the baking sheet. I recommend only doing 3 or 4 cookies per sheet because they spread out quite a bit while baking. Bake for 11 minutes and take them out of the oven. They won’t look fully done but they will continue baking slightly while resting on the baking sheet for 5-10 minutesbefore transferring to a cooling rack.
A FEW TIPS TO GET THE PERFECT COOKIES:
- Measure the flour properly! If you add too much flour, the cookies will turn thicker and dryer, which we don’t want.
- If you do want a thicker cookie though, you can refrigerate the dough for at least one hour before baking. This will prevent the cookies from spreading as much.
- Once the butter is melted, make sure it cools for a bit so it doesn’t “cook” the egg when adding it to the dough.
- To make the cookies super pretty, crush some extra mini eggs and strategically place them on top of the cookie dough before baking.
HOW TO STORE THESE MINI EGG COOKIES:
Once fully cooled, you can store these cookies in an airtight container for up to 4 days. However, these cookies are definitely best fresh out of the oven!
CAN I FREEZE THE COOKIE DOUGH?
Yes, you can! You can freeze the cookie dough in individual balls and store them in a freezer-friendly ziploc bag. Then, when the craving hits, you just have to bake them and enjoy fresh cookies! Cookie dough can be stored in the freezer for up to 3 months.
FOR MORE EASTER RECIPES, CHECK OUT MY:
- Fudgy Mini Egg Brownies
- The Best Cadbury Creme Egg Blondies
- Lemon Poppy Seed Pancakes
- Brown Butter Chocolate Chip Cookies
If you make these Cadbury mini egg chocolate chip cookies, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Cadbury Mini Egg Chocolate Chip Cookies
- Author: Charlotte
- Total Time: 26 minutes
- Yield: 8
Description
These Cadbury mini egg chocolate chip cookies are the perfect Easter treat! This easy recipe yields soft and chewy cookies with slightly crispy edges!
Ingredients
Scale
- 1/2 cup (113g) unsalted better, melted
- 2/3 cup (140g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cup (180g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/3 cup (60g) semi-sweet chocolate chips
- 1/3 cup (60g) Cadbury mini eggs, crushed
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, cornstarch and salt. Set aside.
- In a separate bowl, mix the melted butter, granulated sugar and brown sugar until fully combined. Add in the egg and vanilla extract.
- Incorporate the dry ingredients into the wet mixture. Finally, fold in the chocolate chips and crushed mini eggs.
- Using a large cookie scoop (~3 tbsp), drop the cookie dough onto the baking sheet. I recommend only doing 3 or 4 cookies per sheet because they spread out quite a bit while baking. Bake for 11 minutes and let the cookies cool on the baking sheet for another 5 to 10 minutes before transferring to a cooling rack.
- Prep Time: 15
- Cook Time: 11
- Category: Easter Baking
Keywords: cadbury, chocolate chip, cookies, easter, mini egg, mini eggs
