Soft and Chewy Cadbury Egg (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
¾ cup light brown sugar, packed
03 -
¾ cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
→ Dry Ingredients
06 -
2 ½ cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
½ teaspoon baking powder
09 -
½ teaspoon salt
→ Add-ins
10 -
1 cup semi-sweet chocolate chips
11 -
1 ½ cups mini Cadbury eggs, roughly chopped
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add the eggs and vanilla extract, mixing until well combined. 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. Stir in the chocolate chips and chopped Cadbury eggs.
02 -
Scoop the cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Gently crush the mini Cadbury eggs using a rolling pin for the best texture.
02 -
For extra chocolatey cookies, press a few extra pieces of Cadbury eggs on top before baking.