Cadbury Chocolate Chip Cookies

We think these Cadbury Chocolate Chip Cookies are going to be your new go-to cookie. They are the treat for Easter and they make for an excellent activity for getting young kids involved in the kitchen. These cookies are chewy with morsels of Cadbury mini egg chocolate s and they’re even better when dipped in a cold glass of milk.

What stands out

This chocolate chip cookie recipe will be your new go-to! They come together in a cinch so the kids can get involved and help decorate with the chocolate eggs. These cookies are chocolatey soft and gooey, and oh-so-chewy thanks to the addition of brown sugar in this recipe. These look really pretty and colorful on an Easterdessert table, too. So grab a cold glass of milk and enjoy!

How to Prepare

First, preheat the oven to 375°F (190C). Line a baking sheet with parchment paper.

Next, in the bowl of a stand mixer or large mixing bowl, add the softened butter, brown sugar, granulated sugar, egg, and vanilla extract. Then mix the ingredients until light and fluffy, 2 to 3 minutes.

Now, add the flour and baking soda to the bowl, and mix with a rubber spatula until well incorporated. Stir in the chocolate chips.

Next, use a tablespoon measure or mini scooper to scoop the dough into equal-size balls then place on the baking sheet.

Press 3 Cadbury Mini Eggs into each dough ball.

Bake for 10 to 12 minutes, or until lightly browned.

Finally, cool the cookies on a cooling rack and enjoy!

Kitchen tip

The recipe directions say to bake for 10 to 12 minutes, but keep an eye on the cookies. The bake time will ultimately depend on your oven. The cookies are ready when the bottoms are golden and they’re still slightly soft in the centre.

Swaps

1. You are more than welcome to use semi-sweet chocolate chips, white chocolate-chips, walnuts, or anything else you desire.
2. You can definitely use coconut sugar instead of brown sugar or even reduce the sugar a bit as well if they are too sweet to your liking.
3. If you need to make these cookies gluten-free you can try using a 1-1 gluten-free flour substitute.

Serve it with

• Coffee or tea
• Dunked into a cold glass of milk

Questions

DO you have a tip for softening butter quickly?

If we forget to take the butter out of the fridge, we'll take the exact amount of butter we need for the recipe and cube it into small pieces. Then, lay the pieces out in a single layer on a dish and they should soften up in no time!

can the cookie dough be made ahead of time?

Yes you certainly can make this cookie dough ahead of time. Either store the dough in the fridge for the next day or freeze it for ready-to-go cookies when you need them. Be sure to wrap the dough well in plastic wrap before chilling or freezing.

how do we store the chocolate chip cookies?

The chocolate chip cookies can be stored in an airtight container after they are fully cooled for a few days (if they last that long!). br

What kind of chocolate is best?

This chocolate chip cookie recipe calls for dark chocolate chips, but you are more than welcome to use semi-sweet chocolate chips, white chocolate chips or even walnuts would be.

is there any way to cut the sugar in this chocolate chip cookie recipe?

You can definitely use coconut sugar instead of brown sugar here, or even reduce the sugar a bit altogether if they are too sweet to your liking.

Why did our cookies come out too flat?

A few reasons could result in flat cookies. Firstly, make sure that your baking soda is NOT expired. Next, your butter could have been too soft. Next time, pop your dough back into the fridge to firm up again for a few minutes before baking and that should help reduce the spread. Finally, it’s important to cream the butter and sugars together until light and fluffy, around 2 to 3 minutes in this recipe.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 22 cookies

• ½ cup butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 egg, (medium)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, plus 2 tbsp
• ½ teaspoon baking soda
• ½ cup dark chocolate chips
• 66 Cadbury Mini Eggs Candy

Equipment

• Stand Mixer
• Cordless Mixer
• Spatula
• Mixing Bowls
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Cookie Scoop
• Parchment Paper
• Baking Sheet

Method

1. Preheat the oven to 375°F (190C). Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer or a large bowl, add the softened butter, brown sugar, granulated sugar, egg, and vanilla extract. Using the whisk attachment on the stand mixer or using a hand-held mixer, mix the ingredients until light and fluffy, 2 to 3 minutes.
3. Add the flour and baking soda, and using a rubber spatula, mix until well incorporated and no signs of flour remain. Stir in the chocolate chips.
4. Using a tablespoon measure or a mini ice cream scooper, scoop the dough into equal-size balls and place them 2 inches apart on the baking sheet.
5. Press 3 Cadbury Mini Eggs into each dough ball. Bake for 10 to 12 minutes, or until lightly browned.
6. Transfer the baking sheet to a cooling rack and let cool for 2 to 3 minutes, then transfer the cookies directly onto the cooling rack to finish cooling completely. Enjoy!