Description
Soft, chewy Cadbury Egg Cookies loaded with pastel mini eggs—perfect for Easter, spring baking, or a colorful dessert table. Easy to make, visually festive, and deliciously chocolatey.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½–2 cups Cadbury mini eggs, chopped
Instructions
Preheat oven to 350°F and line baking sheets with parchment paper.
Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually mix dry ingredients into wet until just combined.
Fold in chopped Cadbury mini eggs evenly.
Scoop cookie dough onto prepared sheets, leaving space for spreading.
Bake 10–12 minutes until edges are lightly golden and centers are slightly soft.
Let cookies rest on the shee
Notes
Soft Cookies: Don’t overbake; centers should look slightly soft.
Prevent Spread: Chill dough 10–15 minutes before baking.
Extra Soft Cookies: Store with a slice of bread in the container to maintain moisture.
Dough Storage: Freeze scoops of dough for later baking—just add 1–2 minutes to the baking time.
Fun Variations: Mix in chocolate chips, nuts, or pastel candies to create colorful variations for holidays beyond Easter.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 24 cookies