Description
Delight in these decadent Cadbury Egg Cookies, combining a buttery, fluffy dough with semisweet and white chocolate chips, finished with chunks of mini Cadbury Eggs for an irresistible treat. Perfectly soft and slightly gooey, these cookies are festive and ideal for anytime snacking or sharing during special occasions.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cut into tablespoons
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt (or 3/4 teaspoon if using salted butter)
Mix-ins
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup mini Cadbury Eggs, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line 2-3 cookie sheets with parchment paper to prepare for baking and easy cleanup.
- Cream Butter: Unwrap and cut the cold unsalted butter into tablespoons. Place them into a stand mixer bowl with a paddle attachment and mix on medium-high speed until the butter becomes light in color and fluffy without lumps. Scrape down sides as needed.
- Add Sugars: Add light brown sugar and granulated sugar to the creamed butter. Continue mixing for 1-2 minutes until the mixture turns airy and fluffy.
- Incorporate Eggs and Vanilla: Add eggs and vanilla extract to the mixture. Mix until just combined, being careful not to overmix.
- Combine Dry Ingredients: In a separate bowl or directly added, add all-purpose flour, baking powder, baking soda, and kosher salt. Mix into the wet ingredients on low speed until just combined to form the cookie dough.
- Add Chocolate and Cadbury Eggs: Add the semisweet chocolate chips, white chocolate chips, and roughly chopped mini Cadbury Eggs into the dough. Mix briefly on low speed to evenly distribute the mix-ins without breaking the pieces down too much.
- Portion Dough: Divide the cookie dough into 3-ounce portions, approximately 2 scoops of a cookie scoop each. This recipe yields about 18 cookies.
- Arrange Dough on Sheets: Place 6 cookie dough portions per baking sheet, ensuring enough space so they don’t merge. Do not flatten or smooth the dough; keep it rough and stacked upright. Add a few chocolate chips and larger Cadbury Egg pieces on top for decoration.
- Bake: Bake cookies at 400°F for 8-10 minutes until the tops have golden brown spots but remain slightly gooey in the middle.
- Cool and Finish: Remove cookies from oven and optionally sprinkle with flaky sea salt such as Maldon. Allow cookies to cool on the baking sheet for at least 15 minutes before serving.
- Store: For later consumption, cool completely and store in an airtight container or freezer bag in the freezer. Thaw cookies at room temperature for 15 minutes before serving to restore freshness.
Notes
- Cold butter should be used and cut into small pieces for better creaming and cookie texture.
- Do not overbake cookies; they should remain slightly gooey in the center.
- Keeping dough rough and stacked helps cookies maintain their shape and attractive texture.
- Optional flaky sea salt adds a pleasant contrast to the sweetness.
- You can refrigerate unbaked dough on cookie sheets to prevent spreading if baking in batches.
- Freezing baked cookies preserves flavor and texture; thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
