Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Don’t overmix the dough after adding the flour; this keeps the cookies soft.
- 1 teaspoon baking soda
- 1/2 teaspoon salt If using salted butter, consider reducing the added salt.
- 1 cup Cadbury Mini Eggs, crushed Feel free to adjust the amount for a chunkier texture.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Cadbury Mini Eggs.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
Notes
Serve these cookies warm with a glass of milk or a cup of tea. Store in an airtight container at room temperature for about a week or freeze for up to three months, layered with parchment paper to avoid sticking. You can also replace Cadbury Mini Eggs with other chocolates or candies, like M&M’s or chocolate chips, for a unique version.
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