Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is soft but not melted.
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips
- 1 cup mini Cadbury eggs, chopped Chop into small pieces for even distribution.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until smooth.
- Beat in the vanilla extract and eggs one at a time until well combined.
- Gradually blend in the dry ingredients until incorporated.
Baking
- Stir in the chocolate chips and chopped mini Cadbury eggs.
- Drop the dough by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g
Notes
Serve these cookies warm with a glass of milk. Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Don't overbake the cookies; they will continue to firm up as they cool.
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