Soft dark chocolate cookies with chocolate chips and Cadbury Mini Eggs! The perfect cookie for your spring chocolate cravings.
Prep Time30 minutesmins
Cook Time8 minutesmins
Total Time38 minutesmins
Course: Dessert
Cuisine: American, British
Keyword: Cadbury Egg Cookies, Cadbury Mini Egg Cookies, Chocolate Mini Egg Cookies, Easter Cookies, Easter Desserts, Hot Chocolate Cookies, Mini Egg Cookies, Spring Desserts
Servings: 32cookies
Ingredients
2call-purpose flour
3/4cDutch cocoa powder*
1tspbaking soda
1tspbaking powder
1tspfine sea salt
1tspespresso powder
1c(2 sticks) butter, softened
1/2cgranulated sugar
1cbrown sugar
2large eggs
1tspvanilla extract
9ozbagCadbury Mini Eggs, chopped(set aside 1/3 bag for topping)
1cchocolate chips or chopped chocolate**
Instructions
Preheat oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and both sugars until light & fluffy – about 2-3 minutes.
Add eggs and vanilla, and mix until fully combined.
Mixing on low speed, slowly add dry ingredients and mix until combined. Scrape the bottom of the bowl to make sure all dry ingredients are mixed in well.
Add the 1 c chocolate chips and 2/3 of the bag of chopped Mini Eggs, mixing until incorporated.
Using a medium cookie scoop (or your hands), roll dough into 1-1/2 in balls, and place on cookie sheet. Using the back of the cookie scoop, make an indent in the top of each dough ball. Add a few pieces of the reserved chopped Mini Eggs, making sure the candy coating is facing up.
Bake at 375°F for 8-10 minutes, or until edges start to look dry and centers are set.
Allow to cool on cookie sheets for 5-10 minutes, then move to a cooling rack to cool completely.
Store in an airtight container at room temperature. Cookies will stay fresh for up to 5 days.
Notes
*I like to use Dutch cocoa powder for these, but you can use regular baking cocoa if you prefer. The cookies just won’t be quite as fudgy.**I opted for bittersweet chocolate, but semisweet, milk, or even white chocolate would be great in these!