These Cadbury Easter Egg Cookies are chewy, delicious, and a perfect spring chocolate chip cookie. They’re filled with dark chocolate chips and Cadbury Mini Eggs, making them colorful and festive for holidays.
- 1 cup (2 sticks) of softened butter
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) white sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla bean extract
- 2 1/2 cups (350 g) all-purpose flour
- 1 tsp. salt
- 1 tsp. of baking soda
- 1 cup dark chocolate chips
- 1 cup (plus a few extra) chopped chocolate Cadbury eggs.
First, preheat the oven to 350° and line a large baking sheet with parchment paper.
In a mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups (300 g) of brown sugar and 3/4 cup (150 g) white sugar until they are a smooth mixture with no lumps. You can do this by hand or with a handheld or stand mixer.
Add the 2 eggs and 2 tsp. vanilla, then beat them in until completely mixed and the mixture is thick and smooth.
Add in the 2 1/2 cups (350 g) all-purpose flour, 1 1/2 tsp. salt, and 1 tsp. of baking soda and stir them into the wet ingredients until thoroughly combined.
Stir in 1 cup dark chocolate chips and 1 cup of chopped chocolate Cadbury eggs.
Use a 2 oz. cookie scoop to portion out the cookie dough and press in a few more pieces of chopped Cadbury egg on top. Bake the cookies, six on a sheet with at least 2-3″ between them, for 10-12 minutes or until the edges are beginning to turn a pale golden brown.
Remove the cookies from the oven and after they’ve cooled for a few minutes remove them to a cooling rack.