Description
Soft and chewy Cadbury mini egg chocolate chip cookies—the only cookie recipe you need this Easter or spring!
Ingredients
- ¾ cups Butter, Softened
- ¼ cups Oil
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 cups Flour
- 1 cup Milk Chocolate Cadbury Mini Eggs, Divided
- ½ cups Bittersweet Chocolate Chips
Preparation
Preheat oven to 350ºF. Line a couple of baking sheets with parchment paper. Set aside.
Cream butter, oil, and sugars in the bowl of an electric mixer until light and fluffy. Add eggs and beat until pale. Stir in vanilla.
Add baking powder, baking soda, and salt. Mix to combine. Add flour and mix until dough forms. Fold in ⅔ cup chopped Cadbury Mini Eggs and chocolate chips.
Scoop dough into tablespoon-size balls and arrange on baking sheets 2 inches apart from each other. Press each cookie down slightly and sprinkle remaining chopped Cadbury Mini Eggs over each cookie. You will have to work in batches if you only have one baking sheet.
Bake 8–10 minutes (oven times vary so make sure to check your cookies after 8 minutes). You want the cookies to be light golden brown and still soft to the touch. They will harden as they cool.
Once baked, remove cookies from oven and cool in baking sheet for 2 minutes before transferring to a cooling rack. Store cookies in an airtight container for up to a week.
