Cadbury Mini Egg Cookies
These Cadbury Mini Egg Cookies are soft, chewy, and packed with crushed Cadbury Mini Eggs and chocolate chips, making them the perfect Easter treat!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup Cadbury Mini Eggs crushed
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed Cadbury Mini Eggs and chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Customization: Add white chocolate chips or pastel sprinkles for extra Easter flair.
- Freezing Tip: Freeze unbaked cookie dough balls for up to 3 months and bake as needed.
Nutrition
Serving: 1cookieCalories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 0.8mg
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