These Cadbury Mini Egg Chocolate Chip Cookies are the best Easter dessert! The cookies are chewy and loaded with chocolate! They require no fridge time either and whip up in just minutes. Try them today!
These Easter cookies are really perfect for anytime of the year. They are chewy, buttery, and full of chocolate in every bite. My kids go absolutely crazy over them!
I took these to a family get together over the weekend and they were gone in minutes.
My ultimate test for cookies is for them to keep the same texture when they're finished baking until at least a few days after baking them. You know when you bake chocolate chip cookies and they are so good, but then an hour later they turn into a brick? That's the worst! Don't worry, it didn't happen here...these mini egg cookies passed my test!
Why You'll Love This Recipe:
- The pastel colors from the Cadbury eggs are perfect for Easter
- These cookies are chewy, delish, and full of chocolate
- No fridge time needed for chilling. Just make 'em and bake 'em
- They are so easy to make and really fun to get the kids involved
All purpose flour- A versatile flour great for cooking baked goods. Lately, I've really switched my game up with flour and started buying a higher quality flour like King Arthur Baking Company's brand. I really think it makes a difference for the better. Plus, their products aren't bleached and they support American farms, which I feel good about standing behind.
Baking Soda and Baking Powder- Most bakers swear the combination of the two make the best baked goods. Baking soda is used for a chewier textured cookie, while baking powder makes a lighter cookie. This recipe uses a bit of both, but heavier on the baking soda. The result is a flatter, chewy cookie, but still on the lighter side. The lower amount of baking powder creates a cookie that spreads rather than rises, and I'm totally cool with that.
Butter-I recently watched another blogger experiment with cookies using different butters. Butter was another ingredient, just like flour, that I used to buy the cheapest, but I promise you, you need to look for a grass-fed butter like Kerrygold for cookies. Even if you just look at the different color variations, it tells you that there must be a difference in the ingredients. Grass fed butter is so much more yellow, versus a cheaper generic butter being on the whiter side. I also used salted, because I'm a rule breaker sometimes. It turned out fantastic and I don't feel bad about it.
Brown Sugar and Granulated Sugar- This is another killer combo. Sugars react differently when combined with different ingredients in baking. In this recipe, we get a light and fluffiness (from the white sugar) combined with dense and molasses flavor (from the brown sugar). It's the best of both worlds in one cookie.
Egg- Helps to bind cookies together and helps with rising and flavor.
Salt- Sea salt with chocolate makes the best flavor ever!
Vanilla Extract- Added for taste.
Cadbury Mini Eggs and Chocolate Chips- For a chocolate overload and mini eggs for a festive Easter look!
Substitutions and Variations:
Hate me for using Salted butter in cookies? Unsalted is completely fine.
Don't have sea salt? Use regular table salt.
If you can't find Cadbury mini eggs, you can use pastel m&ms instead. You might want to use about 5 of those per cookie, since they are smaller.
How to Make Cadbury Mini Egg Chocolate Chip Cookies:
Here are the Step by Step Instructions for these Mini Egg Cookies.
Step 1: Combine Dry Ingredients
Preheat the oven to 350 degrees. Into a large bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
Step 2: Cream Butter and Sugars
Into the stand mixer bowl with the beater attachment, or large bowl if using a hand mixer, cream together the butter, granulated sugar and brown sugar on medium speed until light and fluffy. This takes about 2 minutes.
Step 3: Add Remaining Wet Ingredients
Reduce speed to medium low and add in egg and vanilla extract. Beat for 1 minute or until incorporated.
Step 4: Add in Dry Ingredients
Reduce speed to low and add in the dry ingredients in two half batches. Allow to mix just until it mixes together.
Step 5: Add in the Chocolate Chips
Sprinkle in the chocolate chips and mix on low for 20 seconds or you can use a spoon to mix them in.
Step 6: Prepare the cookies for baking
Roll the dough into balls, the size of a heaping tablespoon. Use your palm to flatten the tops just a bit and top with 3 cadbury mini eggs on each cookie. These will spread quite a bit. If you don't want them touching, only place 6 to 7 cookies per cookie sheet.
Step 7: Bake
Bake for 13 to 15 minutes until just golden around the edges of the cookie.
Allow them to cool for 5 minutes before serving. ENJOY!
When beating ingredients with the stand mixer, make sure to scrape the sides of the bowl and the bottom of the bowl in between mixing. Sometimes ingredients will get stuck at the bottom. This happens a lot when I use cream cheese.
Allow the butter to come to room temperature before starting the recipe. The softened butter will cream together with the sugars to create air bubbles in the mixture and ultimately result in a much better texture.
Same goes for the egg- Allow the egg to come to room temperature for an hour before baking. It helps the rise of the cookie.
Expect these cookies to spread quite a bit. If you freak out when cookies touch, only put 6 cookies per cookie sheet. That means, you will need to bake 3 batches for this recipe.
This is my biggest test when it comes to chocolate chips cookies. Baking is such a science and it could come down to a lot of things. First off, they could have gotten stale, which happens quickly, as soon as a day after. You could have over mixed the dough, or just used a bad recipe with off ratios. These chocolate chip cookies stayed chewy and fresh for 48 hours. I'm not sure what happened after that, because they always are gone before day 3.
A combination of both is really where the magic happens in chocolate chip cookies. More baking powder will usually create a more raised cookie with more of a lightness, while baking soda creates a flatter cookie with a chewier texture. This chocolate chip cookie uses both, with a higher amount of baking soda, because I prefer a chewy chocolate chip cookie!