Description
These Mini Egg Thick Chocolate Chip Cookies are soft, chewy, and packed with chocolatey goodness! Each bite is loaded with crushed Cadbury Mini Eggs and gooey chocolate chips, making them the perfect Easter treat or year-round indulgence.
Ingredients
Units
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 1/2 cups (220g) Cadbury Mini Eggs, crushed (reserve some for topping)
Instructions
Step 1: Prep the Cookie Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Beat in eggs, one at a time, then add vanilla extract and mix until combined.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Add Mix-Ins
- Gently fold in chocolate chips and crushed Mini Eggs, saving a handful for topping.
Step 4: Shape & Bake
- Scoop large balls of dough (about ¼ cup each) and place them on the baking sheet, spacing them 2 inches apart.
- Press a few extra Mini Egg pieces on top for decoration.
- Bake for 12-14 minutes, or until edges are set but the centers still look soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For Thicker Cookies: Chill the dough for 30 minutes before baking.
- Storage: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
- Extra Crunch: For a bit of crunch, leave some Mini Eggs whole instead of crushing them.