Cadbury Mini Egg Chocolate Chip Cookies

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• ½ cup/125g butter (salted or unsalted): Provides richness and moisture. If using salted butter, omit the additional salt.
• ¾ cup/150g dark brown sugar: Adds a deep, molasses-like sweetness and contributes to the chewiness.
• ½ cup/100g white granulated sugar: Balances the sweetness and helps with the cookie’s structure.
• 1 medium/large egg + 1 egg yolk: Adds moisture and richness, with the extra yolk enhancing the chewiness.
• 1 tbsp milk: Adds moisture to the dough.
• 1 tsp vanilla: Enhances the flavor of the cookies.
• 1 and 2/3 cups/200g all-purpose flour: Provides the structure for the cookies.
• ¾ cup/100g cake flour: Adds tenderness to the cookies.
• 1.5 tsp baking powder: Helps the cookies rise.
• 1.5 tsp cornstarch: Contributes to the softness and chewiness.
• ½ tsp salt (if using unsalted butter): Enhances the overall flavor.
• 1 cup chocolate chips: Adds chocolatey goodness and texture.
• 2 cups mini eggs, chopped up: Provides crunch and bursts of chocolate in every bite.
• ½ cup mini eggs, whole: For decoration and added crunch.

• Parchment paper
• Mixing bowls
• Stand Mixer, Electric mixer or hand whisk
• Cookie scoop or spoon
• Kitchen Scale (optional)
• Baking sheets
• Wire rack

1. Line your baking sheets with parchment paper.
2. Cream the butter and sugars together in a large bowl until light and fluffy.
3. Add the egg, egg yolk, milk, vanilla, and cake batter flavor to the butter mixture and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and chopped mini eggs.
7. Scoop out the dough using a cookie scoop or spoon and nd weigh it on the kitchen scale, if using, then place them on the prepared baking sheets. For NYC style cookies, make larger dough balls, about 5.5 oz each.
8. Refrigerate the dough balls overnight or for at least an hour to prevent spreading. I recommend overnight to really allow the flavours to meld together and prevent any spreading.
9. When ready to bake, preheat your oven to 350°F (175°C) and bake for 12 minutes or until the edges are set and the centers are still slightly soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

These NYC style Mini Egg Chocolate Chip Cookies are a delightful treat for Easter or any time you crave a chewy, gooey cookie with a chocolatey crunch.

If you can’t find Cadbury Mini Eggs, you can substitute with other chocolate candies or chopped chocolate bars. Here’s some ideas:

Cadbury Creme Eggs: Chop them up and mix them into the dough for a creamy surprise.

M&Ms: Choose from classic, peanut, or even crispy varieties for a colorful and crunchy addition.

Smarties: These candy-coated chocolates are similar to M&Ms and add a fun, colorful twist.

Reese’s Pieces: Add a peanut butter twist with these candy-coated treats.

Chocolate Chips: Classic, easy to find, and always delicious in cookies.

Chopped Chocolate Bars: Use your favorite chocolate bars like Snickers, Twix, or KitKat for variety.

Hershey’s Kisses: Chop them up or place one on top of each cookie for a gooey center.

White Chocolate Chips: Add a different flavor profile with creamy white chocolate.

Caramel Bits: For a gooey, caramel-infused cookie.

• Chill the Dough: Refrigerate the dough balls for at least an hour before baking to prevent spreading and ensure a thicker, chewier cookie.
• Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients in grams for the best results. If you don’t have a scale, be sure to spoon and level your flour to avoid overpacking.
• Cool Temperature Butter: Make sure your butter is slightly above room temperature before creaming with the sugars. This will help incorporate air into the dough, making the cookies light and fluffy, but not spread.
• Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
• Bake on Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An inaccurate oven can lead to under or overbaked cookies.
• Watch the Bake Time: Bake the cookies until the edges are set, and the centers are still slightly soft. The cookies will continue to cook on the baking sheet after you take them out of the oven.
• Cool Completely: Allow the cookies to cool completely before piping the buttercream. This will prevent the buttercream from melting and making a mess.

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Yes, you can use all-purpose flour instead of cake flour. However, using cake flour makes the cookies more tender. If you substitute, the cookies might be slightly denser but still delicious.

You can substitute Mini Eggs with chocolates like chopped Cadbury Creme Eggs, M&Ms, Smarties, Reese’s Pieces, or even chopped chocolate bars such as Snickers, Twix, or KitKat. Each option will bring a unique twist to the cookies.

Absolutely! You can freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.

Store the baked cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.

Refrigerating the dough helps to prevent spreading while baking and allows the flavors to meld together, resulting in a chewier, more flavorful cookie.

Yes, you can adjust the size of the cookies. Just keep in mind that the baking time will change. Smaller cookies will bake faster, while larger cookies will take a bit longer.

In many places, Mini Eggs are available seasonally around Easter. However, some stores may carry them year-round, especially in North America.

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