Cadbury Egg Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (426 g) all-purpose flour
- 9-ounce bag (255 g) Cadbury eggs, lightly crushed (see note) to yield 1 1/3 cups crushed eggs (plus more for tops of cookies, if desired)
- 1 cup (170 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
- Cream together until light and fluffy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined.
- Add the flour and mix until a few dry streaks remain.
- Add the Cadbury eggs and chocolate chips and stir until evenly combined.
- Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
- Optional: top cookie dough balls with several pieces of crushed Cadbury eggs.
- Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
- Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Notes
Flour Amount: if you want a slightly thicker cookie OR your cookies often flatten in the oven, increase the flour to 3 1/4 cups (462 grams).
Cadbury Eggs: The weight of the cadbury eggs (out of bag) will be right around 255 grams. To lightly crush the eggs, place the eggs in a quart or gallon ziploc bag, seal, and pound the eggs with a rolling pin.
If you want to add extra crushed Cadbury eggs to the tops of the cookies before baking, plan for another 1/2 bag of Cadbury eggs.
Flat/Puffy Cookies: If the cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough). If the cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe).