Servings: 20 Cookies
Calories: 210kcal
Ingredients
- Dry Ingredients
- 2¼ cups 280 g all‑purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- Wet Ingredients
- 1 cup 225 g unsalted butter, softened to room temperature (or browned and cooled — see Notes)
- ¾ cup 165 g light brown sugar, packed
- ½ cup 100 g granulated sugar
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- Mix‑Ins
- 1 cup 170 g semi‑sweet chocolate chips or chopped chocolate
- 9 oz 255 g Cadbury mini eggs, crushed — reserve ⅓ cup for pressing on top
Instructions
- Crush the Cadbury Mini Eggs
- Place Cadbury mini eggs in a zip‑lock bag; gently crush with a rolling pin or mallet into coarse pieces — a mix of small shards and larger chunks for the best texture.
- Reserve about ⅓ cup of crushed pieces for pressing on top of cookies before baking.
- Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars
- In a large mixing bowl (or bowl of a stand mixer with paddle attachment), beat softened butter, brown sugar, and granulated sugar together 2–3 minutes until light and fluffy.
- Scrape down the sides of the bowl.
- Add Wet Ingredients
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract until fully combined.
- Add Dry Ingredients
- Gradually add dry ingredients to the wet mixture on low speed; mix until just combined — stop as soon as no flour streaks remain.
- Do not overmix.
- Fold in Chocolate and Cadbury Eggs
- Gently fold in chocolate chips and the larger portion of crushed Cadbury mini eggs using a spatula.
- Mix just until evenly distributed; avoid overworking the dough.
- Chill the Dough
- Cover dough with plastic wrap; refrigerate at least 30 minutes (up to overnight).
- Chilling prevents excessive spreading and helps keep mini egg pieces intact and crunchy.
- Preheat and Scoop
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into balls using a 2‑tbsp cookie scoop; place 3 inches apart on prepared baking sheet (about 8 cookies per tray).
- Press Cadbury Eggs on Top
- Press the reserved crushed Cadbury mini egg pieces generously onto the tops of each dough ball for extra color, crunch, and a festive look.
- Bake
- Bake 10–12 minutes until edges are golden brown and the centers look almost set but slightly underdone.
- Do not overbake — cookies firm up as they cool.
- Cool and Serve
- Let cookies cool on the baking sheet 1–2 minutes, then transfer to a wire cooling rack.
- For perfectly round cookies, use a large round cookie cutter or glass to gently "scoot" the edges of warm cookies into a circle immediately after baking.
Notes
Brown butter option: For a richer, nuttier flavor, melt butter in a saucepan over medium heat, stirring until golden and fragrant; pour into mixing bowl and cool to room temperature before creaming with sugar.
Two‑stage addition of Cadbury eggs: Fold some into the dough and press the rest on top before baking — this ensures color, crunch, and visual appeal in every bite.
Don't overmix after adding flour: Develops gluten and produces tough cookies.
Chill the dough: Even 30 minutes makes a big difference in thickness and keeping the candy shells intact.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 130mg | Fiber: 1g | Sugar: 22g
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