Cadbury Mini Egg Cookies

These chocolate chip Mini Egg cookies are soft, chewy, and packed with chocolate in every bite. Loaded with colourful Mini Eggs and chocolate chips, they’re an easy homemade treat that’s perfect for Easter—or anytime you have a bag of Mini Eggs around.

Ingredients:

• 1 cup (227 g) butter

• 1 cup (220 g) brown sugar

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tablespoon vanilla

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3 cups (420 g) all-purpose flour

• ½ cup (90 g) white chocolate chips

• ½ cup (90 g) semi-sweet chocolate chips

• 1 cup (170 g) Mini (I used Cadbury) Eggs, roughly chopped

• Extra Mini Eggs for topping

Instructions:

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.

2. Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3–4 minutes, until light and fluffy.

3. Add the eggs one at a time, mixing on low speed until smooth after each addition. Mix in the vanilla.

4. Add the baking powder, baking soda, salt, and flour. Mix on low just until the dough comes together, being careful not to overmix. I like to stop while there are still a few small streaks of flour around the bowl.

5. Roughly chop the Mini Eggs, leaving plenty of larger pieces. Add the chopped Mini Eggs, white chocolate chips, and semi-sweet chocolate chips to the dough and gently stir until evenly distributed.

6. Scoop the dough into balls and place them on the prepared baking sheets. I like to use a 3-tablespoon cookie scoop for these cookies.

7. Bake for about 12 minutes, or until the edges are just beginning to turn golden brown.

8. As soon as the cookies come out of the oven, gently press a few extra Mini Eggs into the tops. Let the cookies cool on the baking sheet before transferring them to a cooling rack. The Mini Eggs on top will become deliciously melty inside as the cookies cool.