Description
These thick and chewy chocolate chip cookies are loaded with crushed Mini Eggs and melty chocolate chunks. With crispy edges and a soft center, they’re the ultimate Easter cookie!
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips or chocolate chunks
- 1 cup Cadbury Mini Eggs, crushed + extra for topping
Instructions
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Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
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Make the Cookie Dough
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and crushed Mini Eggs.
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Shape the Cookies
- Scoop about 3 tablespoons of dough per cookie and roll into balls.
- Place on the baking sheet, spacing them 2 inches apart.
- Press a few extra Mini Eggs on top of each dough ball for a festive look.
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Bake
- Bake for 12–14 minutes, or until the edges are golden but the center is still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serving & Storage
- Serve warm for gooey chocolate goodness!
- Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.
Notes
- For extra thick cookies, chill the dough for 30 minutes before baking.
- Use a rolling pin or mallet to gently crush the Mini Eggs—leave some big chunks for crunch!
- Swap chocolate chips for white chocolate chips for a sweeter twist.