Cadbury Mini Eggs Cookies with Soft Chewy Centers
Soft and chewy Cadbury Mini Eggs Cookies filled with chopped candy coated chocolate eggs for a festive spring dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter softened
3/4 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups Cadbury mini eggs roughly chopped
Instructions
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Cream butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time mixing well after each addition then stir in vanilla.
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Whisk flour, baking soda, and salt in a separate bowl.
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Gradually combine dry ingredients with wet ingredients until just mixed.
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Fold in chopped mini eggs evenly.
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Scoop dough into portions and place on prepared baking sheets.
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Press extra mini egg pieces on top if desired.
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Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
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Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough for thicker cookies. Do not overbake to keep centers soft. Store in an airtight container up to four days.