Cadbury Egg Chocolate Chip Cookies
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Cadbury Egg Chocolate Chip Cookies
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Make your chocolate chip cookies into Easter treats with these soft, chewy Cadbury Egg Cookies! Learn how to make these simple yet festive cookies featuring crushed mini eggs.
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Ingredients
- 10 tablespoons butter room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- ¾ cup Cadbury Mini Eggs crushed
Instructions
- Preheat the oven to 375 degrees F.
- Put the mini eggs in a ziplock bag. Use a rolling pin to crush them.
- Beat the butter, white sugar, and brown sugar in a mixer on medium speed until light and fluffy.
- Beat in the egg and vanilla.
- Add the flour, baking soda and salt. Beat on low speed until combined.
- Add the chocolate chips and crushed eggs and mix.
- Use a cookie scoop to make 1 ½ inch balls. Place them on a parchment-lined cookie sheet, leaving some space between them.
- Bake until just set around the edges, 12-15 minutes. They might still look underbaked in the center.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- To crush the eggs, place them in a zippered bag and crush them with a rolling pin. Don't pulverize them completely—you want some chunks for texture!
- Room-temperature butter is essential for soft and chewy cookies.
- When you take these cookies out, they should look slightly underbaked in the center. They'll continue cooking on the hot baking sheet.
- You can use any type of chocolate chip - dark, semi-sweet, milk chocolate, or white chocolate.
- If you can't find Cadbury mini eggs, you could substitute M&Ms or another candy-coated chocolate. The texture will be different, but they'll still be delicious.
- I suggest making twelve 1 ½ inch cookies with this recipe. But you can 16 small (1 inch cookies) or roll the dough into bigger balls and make 6 or 8 big cookies. Smaller cookies will bake a little faster, bigger cookies will need more cooking time.
- To crush the eggs, place them in a zippered bag and crush them with a rolling pin. Don't pulverize them completely—you want some chunks for texture!
- Room-temperature butter is essential for soft and chewy cookies.
- When you take these cookies out, they should look slightly underbaked in the center. They'll continue cooking on the hot baking sheet.
- You can use any type of chocolate chip - dark, semi-sweet, milk chocolate, or white chocolate.
- If you can't find Cadbury mini eggs, you could substitute M&Ms or another candy-coated chocolate. The texture will be different, but they'll still be delicious.
- I suggest making twelve 1 ½ inch cookies with this recipe. But you can 16 small (1 inch cookies) or roll the dough into bigger balls and make 6 or 8 big cookies. Smaller cookies will bake a little faster, bigger cookies will need more cooking time.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
42mg
(14%)
Sodium
264mg
(11%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
366IU
(7%)
Vitamin C
0.5mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 264mg | 11% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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