These Chocolate Chip Cookies with Cadbury Egg Pieces are a fun and festive twist on the classic cookie. They feature crisp edges, a chewy center, melty chocolate chips, and crunchy bits of Cadbury Mini Eggs, making them the perfect treat for Easter or any spring celebration.
Why You’ll Love This Recipe
- Crisp & Chewy Texture – Perfectly golden on the edges while soft in the middle.
- Festive & Fun – The crunchy Cadbury Mini Eggs add a colorful, seasonal touch.
- Easy to Make – Simple ingredients and quick preparation.
- Perfect for Easter Celebrations – Great for sharing with family and friends.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup Cadbury Mini Eggs, roughly chopped
Directions
1. Prepare the Dough
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and baking soda.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla extract, mixing until smooth.
- Gradually blend in the flour mixture, stirring until just combined.
2. Add the Chocolate
- Stir in the chocolate chips and chopped Cadbury Mini Eggs, ensuring even distribution.
3. Shape & Bake
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
4. Cool & Serve
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: 180 kcal per cookie
Variations
- Double Chocolate Version – Replace 1/4 cup flour with cocoa powder for a rich chocolatey twist.
- Salted Caramel Cookies – Add 1/2 teaspoon of sea salt and drizzle with caramel.
- Nutty Delight – Stir in 1/2 cup of chopped pecans or almonds for extra crunch.
- Oatmeal Mini Egg Cookies – Substitute 1/2 cup of flour with rolled oats for a hearty texture.
- White Chocolate Version – Use white chocolate chips for a sweeter alternative.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep chilled for up to 1 week for a chewier texture.
- Freezing: Freeze cookie dough scoops on a baking sheet, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to baking time.
- Reheating: Warm cookies in a microwave for 10 seconds to make them soft and gooey again.
FAQs
Can I use different types of Cadbury eggs?
Yes! Cadbury Caramel Eggs or Creme Eggs can be chopped and added for variety.
How do I make these cookies extra chewy?
Use more brown sugar than white sugar and slightly underbake the cookies.
Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours before baking for enhanced flavor.
Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate chips will add a deeper, richer flavor.
How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking to keep them thick and chewy.
Can I make these cookies without an electric mixer?
Yes! Use a whisk and spatula, but make sure to cream the butter and sugar well.
How do I get evenly sized cookies?
Use a cookie scoop to ensure consistent portions and even baking.
Can I use margarine instead of butter?
Butter is best for flavor, but margarine can be used for a slightly softer cookie.
What’s the best way to chop Cadbury Mini Eggs?
Place them in a sealed plastic bag and lightly crush with a rolling pin.
Can I bake these as cookie bars?
Yes! Press the dough into a 9×13-inch pan and bake at 350°F (175°C) for 20-25 minutes.
Conclusion
These Chocolate Chip Cookies with Cadbury Egg Pieces are a delightful treat, perfect for Easter and springtime celebrations. With crispy edges, chewy centers, and melty chocolate, every bite is packed with festive flavors. Try this fun twist on a classic chocolate chip cookie today!
O
Print
Chocolate Chip Cookies with Cadbury Egg Pieces
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crisp on the edges and chewy in the middle, these chocolate chip cookies are elevated with crunchy bits of Cadbury Mini Eggs for an extra burst of chocolaty fun. A perfect Easter treat!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour and baking soda.
- Cream Butter & Sugar: In a large bowl, beat the butter with granulated sugar and brown sugar until creamy.
- Add Eggs & Vanilla: Mix in the eggs and vanilla extract until smooth.
- Combine: Gradually blend in the flour mixture. Stir in the chocolate chips and chopped Cadbury Mini Eggs.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until edges are golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
- Serve & Enjoy: Enjoy warm or store in an airtight container for up to 5 days.
Notes
- For extra crunch, add chopped pecans or walnuts.
- Swap semisweet chocolate chips for white chocolate chips for a sweeter twist.
- Make them extra festive by drizzling melted chocolate over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
