Cadbury Egg Chocolate Chip Cookies (Printable Format)
# What You’ll Need:
→ Cookie Base
01 -
1 cup (222 g) salted butter
02 -
1 cup (246 g) brown sugar
03 -
1/2 cup (115 g) granulated sugar
04 -
1 egg
05 -
1 tsp vanilla
06 -
2 cups (304 g) all-purpose flour
07 -
1/2 cup (50 g) rolled oats
08 -
1 tsp baking soda
09 -
1/2 tsp salt
→ Mix-ins
10 -
1 cup (200 g) crushed Cadbury mini eggs
11 -
1 cup (240 g) mini chocolate chips
# How-To Steps:
01 -
Preheat the oven to 350°F (180°C).
02 -
Measure out the crushed Cadbury mini eggs and mini chocolate chips. Set aside.
03 -
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few minutes.
04 -
Scrape the sides of the bowl and mix in the egg and vanilla until completely combined.
05 -
Stop the mixer and add in the flour, rolled oats, baking soda and salt.
06 -
Start mixing slowly. Once the flour mixture is about halfway incorporated into the dough, pour in the Cadbury mini eggs and chocolate chips and allow everything to mix together. Stop the mixer as soon as the flour is completely incorporated to avoid over mixing.
07 -
Measure out the dough into 1/3 cup portions for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged for texture. Avoid packing the dough together tightly.
08 -
Bake at 350°F (180°C) for 13-15 minutes, or until the cookies have spread and the edges are turning golden brown.
09 -
Immediately after taking the cookies out of the oven, use the back of a metal spoon to push the edges of each cookie towards the center, creating a perfect circle.
10 -
Allow the cookies to cool on the pan for 20 minutes. The cookies will continue to bake on the hot pan, so it's acceptable if the centers still look slightly underbaked when removed from the oven.
11 -
Serve warm for best enjoyment.
# Extra Tips:
01 -
The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.