For these fun and holiday Cadbury egg cookies, just add a bag of tiny eggs to your favorite chewy chocolate chip cookie base.
INGREDIENT
– 1 ½ cups unsalted butter room temperature– 1 cup granulated sugar– 1 cup packed light brown sugar– 1 tablespoon pure vanilla extract– 2 large egg– 3 ¾ cups all-purpose flour spooned and leveled– 2 teaspoons baking soda– 1 ¼ teaspoons sea salt– 2 cups semisweet chocolate chip– 1 bag Cadbury Mini Eggs 9 ounces, chopped– flaky sea salt for topping optional
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INSTRUCTION
Beat butter and sugars for 4 minutes in a stand mixer with the paddle attachment or a large bowl with an electric hand mixer. Add eggs and vanilla and beat medium for 3–4 minutes.
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Step 1
Mix flour, baking soda, and salt in a large bowl. Add the dry ingredients to the butter mixture slowly until barely mixed. Add chocolate chips and Cadbury Mini Eggs. Leave dough in fridge 2 hours or overnight.
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Step 2
Bake cookies on parchment-lined pans after removing the dough from the fridge and preheating to 350°F.
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Step 3
On prepared baking sheets, place 2 tablespoon dough balls 2 inches apart. Before baking, sprinkle chocolate and Cadbury Mini Egg bits on dough balls.
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Step 4
After 13-15 minutes, soft cores are golden brown. Top cookies with flaky sea salt. After 2-3 minutes on baking sheet, rack-cool cookies.