Cadbury Egg Chocolate Chip Cookies
Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!
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Servings: 30
Ingredients
- 1 cup cold salted butter
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- ½ Tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
- 3/4 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
- Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
- In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
- Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
- Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!
Notes
*To easily chop the Cadbury mini eggs, place them in a large Ziplock bag. Gently pound with a rolling pin or mallet until they are broken in large pieces. Be careful not to chop them too small.
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