Description
These giant Cadbury Cookies are the perfect Easter treat! Each cookie is thick and chewy in the center, lightly golden around the edges, and loaded with crushed Cadbury Mini Eggs and chocolate chips.
Ingredients
Units
Scale
- 1/2 Cup Unsalted Butter (cool)
- 3/4 cups Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1 Cup Crushed Cadbury Mini Eggs
- 1/2 cup Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Crush the Cadbury Mini Eggs: Place the Cadbury Mini Eggs in a gallon-size zip-top bag and use a rolling pin or similar kitchen tool to gently crush them into smaller chunks
- Butter: Add cool, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add the brown sugar and granulated sugar and mix on medium until combined and fluffy
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen
- Cadbury Mini Eggs & Chocolate Chips: Add the crushed Cadbury mini eggs and chocolate chips – pulse the mixer until evenly distributed.
- Shaping the Dough: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big!
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes