Soft and Chewy Cadbury Mini Egg Chocolate Chip Cookies – the only cookie recipe you need this Easter or Spring!
- ¾ cups Softened butter
- ¼ cups Oil
- 1 cup Sugar
- 1 cup light brown sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1 teaspoon baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 3 cups Flour
- 1 cup Cadbury Milk Chocolate Mini Eggs, divided
- ½ cups Bittersweet Chocolate Chips
Preheat the oven to 350ºF. Line a few baking sheets with parchment paper. Put aside.
Cream the butter, oil and sugars in the bowl of an electric mixer until light and fluffy. Add eggs and beat until pale. Stir in vanilla.
Add baking powder, baking soda and salt. Mix to combine. Add the flour and mix until the dough forms. Stir in ⅔ cup chopped Cadbury Mini Eggs and chocolate chips.
Shape dough into tablespoon-sized balls and arrange on baking sheets 2 inches apart. Lightly press each cookie and sprinkle remaining chopped Cadbury Mini Eggs over each cookie. You will need to work in batches if you only have one baking sheet.
Bake for 8-10 minutes (oven times vary, so be sure to check your cookies after 8 minutes). You want the cookies to be lightly browned and still soft to the touch. They will harden as they cool.
Once baked, remove the cookies from the oven and let cool on a baking sheet for 2 minutes before transferring them to a cooling rack. Store the cookies in an airtight container for up to a week.