Cadbury Mini Egg Cookies
These crazy-good Easter Cookies are chewy, golden and packed with dark chocolate chips and chocolate mini eggs. Top with mini creme eggs.
Servings: 36
Ingredients
- 8 oz softened butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 311 grams all-purpose flour (2 1/2 cups minus 1 tsp when the flour is fluffed up, lightly spooned into measuring cups and levelled off)
- 1 tsp baking soda
- 1 tsp coarse salt
- ¾ cup chocolate chips (plus more for topping)
- 1 cup halved mini eggs (plus more for topping)
- 18 mini creme eggs, halved (for topping)
Instructions
- INSTRUCTIONS
- Preheat oven to 350ºF. Line rimless baking sheets with parchment paper.
- Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, then mix in the chocolate chips and halved mini eggs.
- Drop dough by tablespoonfuls onto parchment-lined rimless baking sheets 2" apart. Bake 8-10 minutes, rotating sheet halfway through. Cookies are done when golden and still soft in the middle. As soon as you remove them from the oven, top with a few more chocolate chips and mini eggs, plus half a creme egg. Let cool 5 minutes on pan before transferring to wire racks. (If using the same pan for another batch, make sure you cool it completely.)