Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!
I am declaring that these Cadbury Egg Chocolate Chip Cookies will become a dessert tradition in our home during springtime. These amazing cookies are loaded to the max with all the things. White chocolate, milk chocolate chips, and of course the Cadbury mini eggs we all love! All the pastel colors from the candy eggs make these so cute and fun for Easter.
CADBURY EGG CHOCOLATE CHIP COOKIES
Nothing beats a chocolate chip cookie, but when you add those famous Cadbury mini eggs, they turn into something so fun, and extra delicious! Now, there is a secret ingredient in these cookies that create the crispy edges and gooey centers. Keep scrolling to see what it is! These treats are a dream come true, so grab your apron and let’s make a batch or two!
Oh, one more thing before you head to the kitchen, make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired. That will make them even more flavorful, but is not necessary.
INGREDIENTS
- 1 cup cold salted butter
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- ½ Tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 bag (9 ounces) Cadbury mini eggs, chopped
- 3/4 cup milk chocolate chips
- 1/2 cup white chocolate chips
BAKING INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir until just combined.
In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!
STORING AND FREEZING
Keep the cooled cookies in an airtight container at room temperature for up to 4 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.
THE SECRET INGREDIENT
Cornstarch! Did you know professional bakers use cornstarch in their cookie recipes? It gives the cookies that slightly crispy outside, while maintaining a gooey center. Cornstarch is a game-changer in cookies!
PRO TIPS FOR SUCCESS!
– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for an accurate measurement.
– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets.
-Cold Butter: Make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired.
ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!
S’mores Cookies – Soft, chewy cookies that are filled with melty marshmallow, rich chocolate, and graham cracker.
Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.
Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. These cookies soft and delicious.
Cadbury Egg Chocolate Chip Cookies
Ingredients
- 1 cup cold salted butter
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- ½ Tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
- 3/4 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
- Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
- In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
- Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
- Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!